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Non-illustrated recipe - Illustrated recipe

Fondant au Chocolat

Fondant au Chocolat
  • For : 8 servings
  • Time : 25 minutes
  • Difficulty : easy

Ingredients for Fondant au Chocolat :

  • 600 g dark chocolate
  • 3/4 whipping cream (1/2 + 1/4)
  • 1 genoise disc
  • ricklès

Technical stages for Fondant au Chocolat :

Fondant au Chocolat - 1
1

Prepare all the ingredients (ground chocolate, 1 genoise, whipping cream).

Fondant au Chocolat - 2
2

Bring 1/4 of a litre of whipping cream to a boiling point and pour on the chocolate.

Fondant au Chocolat - 3
3

Mix with a wooden spatula.

Fondant au Chocolat - 4
4

The mix becomes smoother and smoother.

Fondant au Chocolat - 5
5

Finish with a whisk to obtain a homogeneous mixture.

Fondant au Chocolat - 6
6

Whip up 1/2 litre of whipping cream.

Fondant au Chocolat - 7
7

Combine the cooled chocolate mixture with the whipped cream.

Fondant au Chocolat - 8
8

Combine gently with a wooden spatula.

Fondant au Chocolat - 9
9

The mix must be very homogeneous.

Fondant au Chocolat - 10
10

Put a genoise disc in a cake circle. Fill up with the chocolate mix.

Fondant au Chocolat - 11
11

Equalize the surface with a spoon and smooth with a metal spatula.

Fondant au Chocolat - 12
12

Put in the fridge for a few hours.

Fondant au Chocolat - 13
13

Decoration: your choice of chocolate chips, cocoa, icing sugar, etc...

Fondant au Chocolat - 14
14

Serve with custard.

Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Baking sheet non stick 30 x 20 cmBaking sheet non stick 30 x 20 cm 20.40 Euro
Icing sugarIcing sugar 3.10 Euro
Hemispherical rolled edge mixing bowl Ø 25 cmHemispherical rolled edge mixing bowl Ø 25 cm 20.60 Euro
Stainless Steel whisk 35 cmStainless Steel whisk 35 cm 12.80 Euro
Metal spatula - 25 cmMetal spatula - 25 cm 11.10 Euro
La Pâtisserie de Pierre HerméLa Pâtisserie de Pierre Hermé   Special offer   114.99 Euro 109.30 Euro