This Chocolate Fondant recipe is entering my Pantheon of easy and delicious desserts amongst my recipe of Madeleines and Apple Crumble (note to self, I need to publish them eventually soon!) Since February I have baked it 4 times and it’s a complete success every time! Well no, I once used orange flavoured dark chocolate by mistake and I really didn’t like it…
I have a love-hate relationship with Chocolate Fondant. To put it simply, I love it when it’s well done, a balance between sweetness and strength, lightness and creaminess. Unfortunately for me, I find it too often too dry, too sweet, too heavy, or just a bad taste because of bad quality chocolate. I never order it when I go to a restaurant for these reasons. So, when on a dreich February evening I came across THIS Chocolate Fondant recipe (Sorry it’s in French guys), my heart started racing: “What if I gave this recipe a chance? What if it was good?” I realize how intense I can be when it came to food…
This recipe is really easy to do and it has 2 main differences compared to a regular chocolate fondant:
- It uses olive oil instead of butter.
- It adds some sugar when whipping the egg white so it makes a meringue.
Bonus point: it’s gluten free. I recommend baking it with dark chocolate between 60% and 75% (or more if you feel like it) but if you choose to use something less than 60%, be mindful of the sugar, it might become too sweet.
- 200g dark chocolate (between 60% and 75%)
- 125mL flavourful extra-virgin olive oil
- 200g sugar
- 4 table spoons ground almonds
- 5 eggs white and yolk separated
- 1 pinch of salt
- Preheat the oven at 180ºC or 350ºF
- In a saucepan, melt the chocolate at low heat on the knob.
- Keep on low heat and add half of the sugar and the olive oil until the sugar is dissolved.
- Remove from heat, then add the ground almonds, the salt, and lastly the egg yolks. They have to be added last when it's not too hot or it will cook the yolks and you don't want that.
- In a large clean bowl, add the egg white and the other half of sugar. With an electric egg beater, beat the eggs and sugar until they are voluminous and fluffy, like a meringue!
- Carefully incorporate the beaten white eggs with the chocolate mixture one spoon at a time. You want to mix delicately so the eggs don't deflate.
- Pour the dough in your tin cakes and put in the oven for 35 minutes. See notes for help with the cooking time
- Once it's baked, let it rest in the tin and remove it when it's at room temperature
- Cooking time of a chocolate fondant is crucial, too long and it will become dry. When I use 2 cake tins of 15cm diameter, I bake them for 35 minutes. But if I use one 20 cm cake pan, I bake the cake for 38 to 40 minutes. You need to try it, each oven is different.
This February I started to do The Little Plantation Winter photography challenge. I had to stop half way because I was working with 2 great clients. Doing this I realized that having a framework really helps me produce content more regularly. When I was doing my photography school back in 2013, I remember being challenged by all the assignements, it was a great source of creativity for me.
That’s why I decided to do to the Foodtography school. The teacher is Sara Fennel, the excellent blogger/photographer behind Broma Bakery. It’s a four weeks program. It covers various details about photography but also the business of photography. To be honest it’s more of a review for me but it gives me new perspectives, and new ideas I want to explore.
Coming back to this specific photoshoot, because of the classes, now I am making decisions more consciously. Why did I choose this plate? In which direction this spoon should be? What would be the best angle? Light? Where are the circles and the triangles in the composition? How does the eyes wander in the frame? I slows the process a bit because I analyse everything but I find it rewarding.
Here are some behind the scenes photos. Of course Darwin was on the table during the shooting, sniffing the food and changing my props positionnement.