Fondant Au Chocolat, the Best Recipe
At home we are big fans of chocolate and this type of fondant au chocolat is such a hit, especially if you are a dark chocolate connoisseur or simply a chocolate lover.
Love is in the air for this recipe.
As always, I revisit the classic fondant au chocolat recipe that I use to eat growing up for a healthier version. You only need some apple puree, organic eggs, dark (or very dark) chocolate, coconut sugar, coffee and a pinch of fresh ground pepper.
You’ll find some apple puree at your organic store or if you have time, you can make your own. It is super easy but have in mind that it adds up some extra time to the recipe (40 minutes).
You won’t believe that it’s a butter free, flour free and gluten free recipe !
Everybody says it’s a winner’s dessert. Everybody will love it (kids and adults). Call it “heaven on earth”, so soft from the inside and so chocolaty.
And it’s quite easy, even if you are not use to bake dessert. You can eat this fondant au chocolat moist and warm (it is called “fondant” for a reason), or later when it firms up too.
Ingredients
It has only 5 ingredients with an extra special one. Apple puree, organic eggs, dark chocolate, coconut sugar, coffee, and some fresh ground pepper, this last ingredient definitely adds a spicy touch to the chocolate that my family love so much.
Top Tip for this fondant made with apple puree
Apple puree is a great butter alternative in many recipes.
So you can cook 10 (or even more) apples to have a batch of creamy apple puree. You can store it in the fridge for at least 5 days or freeze it in small plastic bags for your next recipe.
Apple puree is also a great and healthy snack or dessert for the kids ! You want to try another succulent dessert made with apple puree, check out my gluten free apple tarte recipe, Guys !
More chocolate dessert
Have you already tried my Fudgy Pumpkin Brownie or my Miso Caramel Tart? They are on the must-try list of healthy dessert.
Healthy fondant au chocolat and…
Rich, chocolaty, sweet and delicious! It’s a brilliant idea for dessert.
If you make it
If you make my fondant au chocolat, a perfectly creamy sauce, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
FONDANT AU CHOCOLAT
Ingredients
- 3 tbsp organic apple puree / or 10 big apples, cinnamon if you want to cook a batch of puree
- 3 organic eggs
- 260 gr dark chocolate (I use 75% dark chocolate or whatever you prefer)
- 4 tbsp coconut sugar
- 1 tbsp freshly brewed coffee
- 1 pinch fresh ground pepper
Instructions
APPLE PUREE – IF YOU MAKE IT
- Peel and discard the apples. Chop into small pieces.
- Place it in a saucepan and cover it with water. Add a pinch of cinnamon. Allow cooking for 35 to 40 minutes.
- Then, add the apples to your food processor and blend until smooth. Keep on the side and let it cool down. Reserve 3 Tbsp for the recipe and freeze the leftover.
FONDANT AU CHOCOLAT
- Preheat the oven to 200 °C (fan).
- Break the chocolate into pieces and place into a heatproof bowl. Sit the bowl over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally with a metal spoon. Be sure the bowl is above the water and not in direct contact with the water.
- While the chocolate is melting, whisk the eggs in a big mixing bowl and add the coconut sugar. Stir well. In the meantime, brew some coffee (only 1 Tbsp is needed) or take some from your morning coffee pot. Set aside and let cool down.
- Once the chocolate is melted, add it to the mixing bowl (eggs and sugar). It will become a thick batter.
- Stir in the mixing bowl 3 Tbsp of apple puree, 1 Tbsp of coffee, and 1 pinch of fresh ground pepper and mix well until you have a smooth batter. It might take a few minutes.
- Place a piece of parchment paper in your cake tin (20 cm diameter) and pour the mixture in it.
- Bake at 200°C (fan) for 9 to 10 minutes maximum.
- Remove the cake from the oven and from its cake tin. Let the cake cool down for 10-20 minutes before removing the parchment paper. Serve the cake immediately for a perfect fondant (that’s the best but it’s delicious cold too when it firms up). You can eat it with berries, a dollop of coconut whipped cream or a vegan ice cream of your choice!
