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Fondant au chocolat

Creme brulee

The « Fondant au chocolat » is indeed the work of Michel Bras, a pastry Chef, who in his Aubrac kitchen spent two years refining his recipe.

The original recipe was based on a frozen ganache core and then incorporated into a biscuit dough. Since 1981, the date of the birth of the Fondant, the recipe has simplified and the principle of two doughs and temperatures is now often abandoned in favor of a single biscuit dough high in chocolate.

The word « Fondant » means « Melting ». The cake will melt in your mouth 😉

Ingredients (Serve 8)

- 200g dark chocolate

- 200g unsalted butter

- 4 eggs

- 200g white sugar

- 1 pinch of salt

- 4 tablespoons of flour


- Preheat oven to 180°C

- Put the chocolate and the butter in a large bowl and melt in the microwave

- Beat the whole eggs with the sugar until the mixture become light

- Sprinkle on the flour and beat again

- Pour the chocolate mixture into this bowl

- Add a pinch of salt

- Pour into a silicone or greased mould

- Bake 25 minutes

- You can serve up with a scoop of vanilla ice cream or homemade custard

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