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Chocolate Fondant

Catégorie : Sweet
Cout : Low cost

Could we dream of a simpler recipe? A recipe ready in just a few minutes and record cooking time! The fondant is so good but we had to find the right proportions! The work is done, you just have to try! Not to be confused with the recipe for chocolate mi-cuit!

Recipe of the “chocolate fondant” for 6 persons:

-200g of dark chocolate with 66% cocoa minimum
-150g butter (sweet or semi-salted or half and half!)
-150g of sugar
-50g of flour
-3 eggs

Preheat oven to 150°C.
Melt the chocolate with the butter, either in a double boiler or in the microwave (1min30).

In a bowl, mix the sugar with the eggs in a bowl, without whitening the whole. (On the picture I put 2 eggs, because I decrease the doses in proportion to make smaller cakes… otherwise I will turn into a giant!)
Add the chocolate/butter mixture (but not hot, barely warm!). Mix well.
Add flour and mix again.
Butter and flour a removable rim pan  quite small (22cm). Because if the mold is too big, the dough poured will be too thin and therefore overcooked! In the photo I used a removable bottom pan. In any case, you must have something that can be removed or the cake will never come out!
Bake at 150°C for 25 minutes.
Allow to cool and then carefully remove from the pan. Then let it rest in the refrigerator for at least 3 hours before eating! It is much better cold!
Fondant au chocolat

Fondant au Chocolat

5 of 4 ratings
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Type de plat Dessert
Cuisine Française
Servings 6 personnes
Calories 537 kcal



  • Préchauffer le four à 150°C.
  • Faire fondre le chocolat avec le beurre, soit au bain-marie, soit au micro-ondes (1min30).
  • Dans un bol, mélanger le sucre avec les oeufs eniters, sans blanchir le tout. (Sur la photo j’ai mis 2 oeufs, car je diminue les doses en proportion pour faire de plus petits gâteaux… sinon je vais me transformer en géant!)
  • Ajouter le mélange chocolat/beurre (mais pas chaud, à peine tiède!). Bien mélanger.
  • Ajouter la farine et mélanger de nouveau.
  • Beurrer et fariner un moule à bord amovible assez petit (22cm). Car si le moule est trop grand, la pâte versée sera trop fine et donc trop cuite!! Sur la photo j’ai utilisé un moule à fond amovible. Il faut dans tous les cas avoir quelque chose qui s’enlève sinon le gâteau ne se démoulera jamais!
  • Cuire à 150°C pendant 25 minutes.
  • Laisser refroidir puis démouler délicatement. Laisser ensuite reposer au réfrigérateur au moins 3 heures avant de déguster!! Il ets bien meilleur bien froid!!


Calories: 537kcalCarbohydrates: 47gProtein: 6gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 137mgSodium: 199mgPotassium: 284mgFiber: 4gSugar: 33gVitamin A: 757IUCalcium: 44mgIron: 5mg
Keyword chocolat, Fondant
Tried this recipe?Let us know how it was!

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