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Fondant Au Chocolat Recipe

Fondant Au Chocolat is French dessert that can be prepared very quickly and easily. All you have to is follow the directions down below.

Fondant Au Chocolat Recipe

Photo by fofie57

French food has a reputation of being fancy, fussy, and complicated to make.

Even though the elaborate sauces served at restaurants, such as Le Bernardin, are good examples of French cuisine, they are not representative of the type of cooking which is done at home in French families on weeknights.

Just like American ones, French cooks have recipes they whip off without thinking, even desserts. Fondant Au Chocolat is French dessert that can be prepared very quickly and easily. All you have to is follow the directions down below.

At first glance, it looks like the French version of Molten Lava cake (which was invented by Jean-George Vongerichte). In this recipe, we will make fondant Au Chocolat, which is chocolate cake with gooey chocolate inside. It calls for no oil and less butter. As we already said, fondant Au Chocolat recipe is easy to make, and for that reason, it is perfect for someone who has never cooked before.

It requires only 30 minutes and 7 ingredients, and the best part is that fondant Au Chocolat recipe tastes as good as the fanciest French restaurant dessert. You will know it as Fondant au Chocolat, or Chocolate Fondant cake. Fondant means “to melt”, as every bite will do in your mouth. Make it for your children, family, friends and beloved ones. We have no doubt that they will love it. Enjoy.

Time:

Preparation time: 5 minutes; Cook time: 25 minutes; Total time: 30 minutes; Yield: 6 to 8 servings per recipe

Ingredients:

– 150 grams (or 11 tablespoons) of butter
– 50 grams (or ½ cup) of flour
– 3 large eggs
– 150 grams (or ¾ cups) of sugar
– 2 teaspoons of vanilla extract
– 200 grams (this is about 2 bars) of bittersweet or semi-sweet chocolate (In this recipe we use bittersweet, even though some people prefer semi-sweet)
– 1 pinch of salt

Directions:

In the first step, preheat your oven to 300 degrees F. Now, bring butter to room temperature so it’s soft and then cut it into inch wide pieces. Cream together the sugar and the butter. In the second step, add the eggs and the vanilla, one at the time, scraping the batter from the beater to mix well. Next, add the salt and flour and beat until just blended. The batter will be very runny and a bit lumpy. In the next step, melt the chocolate in the microwave. Now, fold the melted chocolate into the batter using a spatula.

The batter will come together nicely. In the fourth step, butter a cake pan (8×11). Add in the batter with a spoon and spread it out evenly. You can spread it very thin (half inch wide), and it will rise nicely. In the last step, bake at 300 degrees F until a knife inserted comes out clean, for about 25 to 30 minutes. You can serve this cold or hot – it is delicious both ways. Add whipped cream or ice cream and you will be in heaven.

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