Chocolate Hazelnut Fondant (Molten Chocolate Cake)

Ingredients

• 100 g Unsalted butter (cut into small pieces)
• 200 g Dark chocolate (70% cocoa) (chopped into small pieces)
• 150 g Granulated sugar
• 4 Large eggs (room temperature)
• 50 g All‑purpose flour (sifted)
• 30 g Hazelnut powder (finely ground hazelnuts)
• 30 g Almond flour
• 1 tsp Vanilla extract

Instructions

1. Melt butter and chocolate

   Place butter and chopped dark chocolate in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring after each burst, until the mixture is completely smooth.

   Time: PT3M

2. Add sugar

   Sprinkle the granulated sugar over the melted chocolate‑butter mixture and whisk until fully incorporated.

   Time: PT1M

3. Incorporate eggs

   Add the eggs one at a time, whisking from the bottom of the bowl after each addition until the batter is glossy and homogeneous.

   Time: PT2M

4. Fold in flour

   Sift the all‑purpose flour over the batter and gently fold it in with the spatula until just combined.

   Time: PT1M

5. Add nut powders and vanilla

   Stir in the hazelnut powder, almond flour, and vanilla extract until the batter is smooth and glossy.

   Time: PT1M

6. Prepare the pan

   Generously butter a 20 cm round cake pan (or line with parchment paper) and set aside.

   Time: PT2M

7. Transfer batter to pan

   Pour the batter into the prepared pan, smoothing the top with the spatula.

   Time: PT1M

8. Preheat oven

   While the batter is in the pan, preheat the oven to 190 °C (375 °F).

   Time: PT5M

   Temperature: 190°C

9. Bake

   Place the pan in the middle rack and bake for 20–25 minutes. The edges should be set while the centre is still slightly wobbling.

   Time: PT25M

   Temperature: 190°C

10. Cool completely

    Remove the pan from the oven and let it sit on a cooling rack until completely cool (about 10 minutes) before unmolding.

    Time: PT10M

11. Unmold and finish

    Run a thin knife around the edge, invert the cake onto a serving plate, and dust lightly with powdered sugar.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: margarine
• Instead of Dark chocolate (70% cocoa): semi‑sweet chocolate
• Instead of Granulated sugar: caster sugar
• Instead of Large eggs: 4 egg yolks + 2 egg whites
• Instead of All‑purpose flour: cake flour
• Instead of Hazelnut powder: finely ground hazelnuts
• Instead of Almond flour: more hazelnut powder
• Instead of Vanilla extract: vanilla bean seeds

Equipment Needed

• Microwave‑safe bowl
• Whisk
• Silicone spatula (Maryse)
• Fine sieve
• 20 cm (8‑inch) round cake pan
• Oven
• Oven mitts
• Cooling rack (optional)
• Measuring cups & spoons
• Parchment paper (optional) (optional)

Critical Steps — Do Not Skip

• Melt butter and chocolate slowly without overheating.
• Incorporate eggs one at a time until the batter is glossy.
• Bake for the correct time to keep the centre molten.

Chef Tips from the Video

• Use high‑quality dark chocolate (70 % cocoa or higher) for the best flavor.
• Let the butter be at room temperature before melting; it mixes more smoothly.
• Sift the flour to avoid lumps and keep the texture light.
• For extra nutty aroma, toast the hazelnuts lightly before grinding.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 1 month; thaw in the fridge before serving.

Room temperature: Best enjoyed the same day; keep covered for a few hours.

Make-Ahead Tips

• Bake the fondant a day ahead, cool completely, and store in the fridge. Warm briefly in the oven before serving.