Flourless Chocolate Fondant by @hervecuisine

45 min

8 servings

🧁

200 g

Dark baking chocolate

🧈

130 g

Butter

🍬

130 g

Light brown sugar

☕

1 tsp

Instant coffee

🥚

4

Eggs

🍫

30 g

Unsweetened cocoa powder

🥛

130 ml

Heavy cream

🧂

Fleur de sel

🍦

Vanilla

  1. Melt
    • Dark baking chocolate
    • Butter

    Melt the dark chocolate with the butter in a microwave.

  2. Whisk
    • Eggs
    • Light brown sugar

    Whisk the eggs with the light brown sugar in another bowl.

  3. Add
    • Instant coffee

    Add the instant coffee extract, if using.

  4. Add
    • Heavy cream
    • Unsweetened cocoa powder

    Add the heavy cream and sifted unsweetened cocoa powder.

  5. Mix
    • Unsweetened cocoa powder

    Mix gently, as the cocoa powder is volatile.

  6. Add
    • Fleur de sel
    • Dark baking chocolate
    • Butter

    Add fleur de sel and smooth the chocolate and butter mixture.

  7. Combine
    • Dark baking chocolate
    • Butter

    When the mixture is homogeneous, combine the two bowls.

  8. Pour

    Pour the batter into a 22 cm cake pan.

  9. Bake

    Bake for 25 minutes at 180°C.

  10. Dust
    • Unsweetened cocoa powder

    Unmold the fondant once cold and dust it with unsweetened cocoa powder.

Flourless Chocolate Fondant by @hervecuisine

45 min

8 servings

🧁

200 g

Dark baking chocolate

🧈

130 g

Butter

🍬

130 g

Light brown sugar

☕

1 tsp

Instant coffee

🥚

4

Eggs

🍫

30 g

Unsweetened cocoa powder

🥛

130 ml

Heavy cream

🧂

Fleur de sel

🍦

Vanilla

Preparation Steps

  1. Step 1/10

    Melt the dark chocolate with the butter in a microwave.

    🧁Dark baking chocolate
    🧈Butter
    🥣Mixing bowl

  2. Step 2/10

    Whisk the eggs with the light brown sugar in another bowl.

    🥚Eggs
    🍬Light brown sugar
    🥣Mixing bowl
    🥄Whisk

  3. Step 3/10

    Add the instant coffee extract, if using.

    ☕Instant coffee

  4. Step 4/10

    Add the heavy cream and sifted unsweetened cocoa powder.

    🥛Heavy cream
    🍫Unsweetened cocoa powder
    🧺Sieve

  5. Step 5/10

    Mix gently, as the cocoa powder is volatile.

    🍫Unsweetened cocoa powder
    🥄Whisk

  6. Step 6/10

    Add fleur de sel and smooth the chocolate and butter mixture.

    🧂Fleur de sel
    🧁Dark baking chocolate
    🧈Butter

  7. Step 7/10

    When the mixture is homogeneous, combine the two bowls.

    🧁Dark baking chocolate
    🧈Butter

  8. Step 8/10

    Pour the batter into a 22 cm cake pan.

    🍰Cake pan

  9. Step 9/10

    Bake for 25 minutes at 180°C.

    🍰Cake pan

  10. Step 10/10

    Unmold the fondant once cold and dust it with unsweetened cocoa powder.

    🍫Unsweetened cocoa powder
    🍰Cake pan

Composition

Ingredients

Types

Sweets, Dairy, Beverages, Eggs, Spices

Ingredients

Dark baking chocolate, Butter, Light brown sugar, Instant coffee, Eggs, Unsweetened cocoa powder, Heavy cream, Fleur de sel, Vanilla

Notes

Dark baking chocolate (60% or 70% cocoa), Instant coffee (optional), Unsweetened cocoa powder (sifted, for dusting)

Allergens

Soy, Milk, Eggs

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Low-Sodium, Nut-Free, Gluten-Free

Calories

415 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 29g, Fat: 29g, Fiber: 3g, Sugars: 22g

Nutritional Information

Minerals

Iron: 2.5mg, Magnesium: 45mg, Potassium: 210mg, Sodium: 95mg, Calcium: 35mg, Phosphorus: 110mg

Vitamins

Vitamin A: 280µg, Vitamin B2 (Riboflavin): 0.15mg, Vitamin D: 0.4µg, Vitamin E: 1mg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Mixing bowl, Whisk, Sieve, Cake pan

Appliances

Microwave, Oven

Type

Type

Type Of Dish

Dessert

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Fudgy, Gooey, Dense, Creamy

Flavors

Chocolatey, Rich, Sweet, Slightly Bitter, Coffee-tinged

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 4-5 days (store in an airtight container,cover to prevent drying out), freezer : 2 months (wrap individual slices tightly,thaw at room temperature before serving), room temperature : 1-2 days (keep covered,cool dry place away from heat)