Gourmet Chocolate Fondant

Ingredients

• 3 units Eggs (at room temperature)
• 120 g Granulated sugar
• 50 g All-purpose flour
• 140 g 70% cocoa dark chocolate (cut into pieces)
• 120 g Unsalted butter (cut into cubes, at room temperature)
• 40 g Milk chocolate (cut into pieces)
• 3 g Fleur de sel (a small pinch)
• 1 tbsp Vegetable oil (or melted butter) (to grease the mold)

Instructions

1. Melt butter and chocolates

   In the bain‑marie bowl, place the cubed butter, the dark chocolate and the milk chocolate. Heat over low heat, stirring regularly until the mixture is completely smooth and homogeneous.

   Time: PT5M

2. Mix eggs and sugar

   In a large bowl, crack the 3 eggs at room temperature, add the granulated sugar and whisk until a homogeneous mixture is obtained (no need to blanch).

   Time: PT2M

3. Incorporate the hot chocolate

   Pour the still‑warm butter‑chocolate mixture over the eggs‑sugar and whisk quickly to fully incorporate it.

   Time: PT1M

4. Add flour and fleur de sel

   Sift the flour over the mixture then add the fleur de sel. Gently fold with the spatula until the powders disappear completely.

   Time: PT2M

5. Grease the mold

   Brush the 20 cm silicone mold with a thin layer of vegetable oil (or melted butter) using a brush or a paper towel.

   Time: PT1M

6. Pour the batter

   Transfer the batter into the prepared mold, smoothing the surface slightly with the spatula.

   Time: PT1M

7. Bake

   Place the mold in a preheated oven at 160 °C and bake for 20 minutes. Adjust to 20‑25 minutes depending on your oven’s power to achieve a still‑molten center.

   Time: PT20M

   Temperature: 160°C

8. Cool slightly

   Remove the fondant from the oven and let rest for 5 minutes at room temperature so the center stabilizes before unmolding.

   Time: PT5M

9. Unmold and serve

   Place a large plate over the mold, flip firmly, then remove the mold. Serve warm, optionally accompanied by vanilla custard sauce or a scoop of ice cream.

   Time: PT1M

Nutrition Facts

Calories

312

Protein

5 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g