Flourless Chocolate Fondant

Ingredients

• 2 Chicken eggs
• 45 g Cocoa mass (Can be replaced with 70 g of dark or milk chocolate.)
• 30 g Butter (Coconut oil can be used instead, if desired.)
• Sugar or sweetener (The quantity is not specified in the source.)
• Salt (Optional; the author adds 2 pinches.)

Steps

1. 1

   Melt the cocoa mass together with the butter in a double boiler, stirring until smooth and warm.

2. 2

   Separately, beat the eggs with the sugar or sweetener. Add salt, if desired.

3. 3

   Add the warm chocolate-and-butter mixture to the beaten eggs and beat everything together until smooth.

4. 4

   Divide the mixture among the molds. The author uses a mold 9 cm in diameter and 4 cm high.

5. 5

   Bake in an oven at 180 °C for approximately 7–10 minutes, checking for doneness according to your oven.

6. 6

   For the method without a mixer, melt the cocoa mass with the butter in a double boiler, add the eggs, sweetener, and salt, if desired, to the warm chocolate mixture, then whisk.

7. 7

   Pour the mixture made without a mixer into the molds and bake at 180 °C for 7–10 minutes, adjusting the time according to your oven.

Notes

The source provides two methods: one involving beating the eggs and one without a mixer, using a whisk. The quantity of sugar or sweetener is not specified. Do not overbake the fondant, as the baking time depends on the oven.

Nutrition per serving

• dessert
• baking
• chocolate
• flourless
• sugar-free
• French cuisine
• individual serving