5 Ingredients or Fewer

Fondant au Chocolat

June 27, 2020
0 Ratings
Photo by Fernanda Tilkian
  • Prep time 20 minutes
  • Cook time 35 minutes
  • Serves 6
Author Notes

A light and fluffy, flourless chocolate cake. This recipe is easily doubled (or tripled!) if you want to make multiple cakes or a single thicker cake. —Fernanda Tilkian

What You'll Need
  • 200 grams bittersweet or dark chocolate
  • 150 g grams unsalted butter
  • 125 grams sugar
  • 5 eggs, separated
  • 15 grams hazelnut flour (optional)
  • pinch of salt
  1. Preheat the oven to 350F/160C
  2. In a medium bowl, beat the flour (optional), sugar and egg yolks until the mixture becomes light and frothy.
  3. Melt the butter and chocolate in the microwave in 30 second increments, stirring between each break. Alternatively, you can melt the butter and chocolate over heat in a double broiler.
  4. Add the melted chocolate into the egg mixture, one tablespoon at a time to prevent the eggs from getting too hot.
  5. In another bowl, whisk the egg whites until stiff peaks form.
  6. Fold the egg whites into the chocolate mixture until fully incorporated.
  7. Pour the mixture in a greased pan and place in the oven in a hot water bath (bain marie) for 30-35 minutes
  8. Serve with freshly whipped cream and season fruit!

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