FONDANT AU CHOCOLAT
This "fondant au chocolat" is a recipe I keep doing again and again for any birthday party or dinner. Because it's a HIT for chocolate lovers !!!! Try it out if you fancy a vegetarian dessert.
Servings 8 portions
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!
Notes & Tips
*Freeze the leftover (3 Tbsp/plastic bag) if you have cooked a batch of it, for the next time.