Cakes & Pastries

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

For this recipe, you need :

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

Technical Stages :

  • Bring 1/4 of a litre of whipping cream to a boiling point.
  • Pour the boiling cream on the chocolate cut in chunks. Whisk thoroughly.
  • Whip up the whipping cream.
  • Combine with a wooden spatula.
  • Put a génoise disc in a circle. Mold and smoothen the surface with a metal spatula and put in the fridge for a few hours.
  • You can add a dash of Ricklès to the chocolate mixture.
  • Serve with custard.
  • Decoration: your choice of chocolate chips, cocoa, icing sugar, etc...
Thank you for following this recipe !

The essentials

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

Dark chocolate pastilles (50% cocoa)Dark chocolate pastilles (50% cocoa)   Lower price   29.80 Euro
Baking sheet non stick 30 x 20 cmBaking sheet non stick 30 x 20 cm 20.40 Euro
Dark chocolate pastilles (50% cocoa)Dark chocolate pastilles (50% cocoa)   Lower price   29.80 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
Chocolate - behind the scenesChocolate - behind the scenes 74.10 Euro
Link partners: Recette de cuisine - Accastillage bateau - Agence référencement - Décoration