Hazelnut Chocolate Fondant

Ingredients

• 200 g Sea‑salt butter (cut into cubes to ease melting)
• 200 g 70% dark chocolate (cut into pieces)
• 150 g Granulated sugar (standard white sugar)
• 4 Eggs (at room temperature)
• 100 g All‑purpose flour (sift before use)
• 1 c. à café Baking powder (sift with the flour)
• 100 g Hazelnut powder (unroasted, fine)
• 1 pincée Fine salt (to enhance flavor)
• 50 g Chocolate chips (optional, for extra fudginess)
• 30 g Hazelnut spread (like Nutella) (for the final glaze)
• 20 g Small biscuits (like speculoos) (crushed for decoration)

Instructions

1. Melt butter and chocolate

   In a saucepan over low heat or in a bain‑marie, melt the sea‑salt butter with the dark chocolate, stirring constantly until a smooth texture is achieved.

   Time: PT3M

2. Add sugar

   Add the granulated sugar to the melted mixture and stir until fully incorporated.

   Time: PT1M

3. Add eggs

   Incorporate the eggs one at a time, beating well between each addition to obtain a homogeneous batter.

   Time: PT2M

4. Mix dry ingredients

   Sift the flour, baking powder, hazelnut powder and salt, then add them to the batter, mixing gently until no lumps remain.

   Time: PT3M

5. Add chocolate chips (optional)

   Fold in the chocolate chips, distributing them evenly throughout the batter.

   Time: PT1M

6. Pour into the pan

   Pour the batter into the non‑stick Bundt pan. No greasing is needed with this type of pan.

   Time: PT2M

7. Bake

   Bake the cake at 180°C for 25 minutes.

   Time: PT25M

   Temperature: 180°C

8. Check doneness

   Insert a knife blade into the center of the cake; it should come out slightly moist. If the cake is not cooked enough, extend baking by an additional 5 minutes.

   Time: PT5M

   Temperature: 180°C

9. Cool and unmold

   Let the cake cool for 10 minutes in the pan, then carefully unmold onto a wire rack.

   Time: PT10M

10. Glaze and decorate

    Spread the hazelnut spread over the top of the cooled cake, then sprinkle crushed biscuits for decoration.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

35 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of Sea‑salt butter: unsalted butter
• Instead of 70% dark chocolate: milk chocolate
• Instead of Granulated sugar: cane sugar
• Instead of All‑purpose flour: whole‑wheat flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Hazelnut powder: almond flour
• Instead of Chocolate chips: chopped chocolate
• Instead of Hazelnut spread (like Nutella): homemade chocolate‑hazelnut spread
• Instead of Small biscuits (like speculoos): shortbread cookies

Equipment Needed

• Saucepan or bowl for bain‑marie
• Silicone spatula
• Whisk
• Medium mixing bowl
• Bundt pan (non‑stick)
• Oven
• Fine‑blade knife
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Melt the butter and chocolate without burning
• Check doneness with the knife blade to avoid an over‑dry cake

Chef Tips from the Video

• For an even more pronounced hazelnut flavor, lightly toast the hazelnut powder before incorporating it
• Use high‑quality dark chocolate (minimum 70% cocoa) for an intense fudginess
• Let the cake rest for 10 minutes out of the oven before glazing to prevent the glaze from melting.

Troubleshooting

Storage

Refrigerator: Store the cake covered for 3 to 4 days in the refrigerator.

Freezer: Wrap tightly and freeze for up to 2 months.

Room temperature: At room temperature, the cake keeps for only 1 day.

Make-Ahead Tips

• The batter can be prepared ahead of time and refrigerated for 2 hours before baking
• The glaze can be applied once the cake is completely cooled
• The cake freezes very well; simply thaw it in the refrigerator before glazing