It’s back to school and recipes on the blog are getting a little rarer. Preparing my class takes up a bit of my time, but maybe that’s not such a bad thing for my waistline ^^ In any case, I’m back with a delicious chocolate fondant recipe! “What? Another chocolate fondant?” I can already hear you grumbling! But careful, this isn’t just any chocolate fondant. In this one, the butter is out! And there, I can assure you that you won’t hesitate to go back for a second slice 🙂 This fondant is actually lightened with apple compote, surprising isn’t it? When I saw the recipe online, I was really eager to try it, and I wasn’t disappointed!
I was inspired by the recipe from Fashion Cooking. Thanks for the discovery! And for all those wondering… no, you can’t taste the apple compote at all! And yes, the cake is melting and frankly delicious. I can’t tell you either that it tastes exactly the same as a traditional chocolate fondant, but it’s no less good. And personally, knowing that I didn’t need butter, that takes the guilt away! Try it, you’ll see 🙂
Ingredients & preparation
1 component · Full recipe
Cake
Ingredients
- 200 g (7.1 oz) dark couverture chocolate
- 100 g (3.5 oz) sugar
- 3 eggs
- 150 g (5.3 oz) apple purée
- 50 g (1.8 oz) plain flour
- 1 good pinch of fleur de sel
- 1 tablespoon orange blossom water (optional)
Preparation
1
Preheat the oven to 180°C / 350°F.
2
Line a loaf tin with baking paper. I used a 23 × 10.5 cm (4.1 in) tin but found the fondant wasn’t quite tall enough — so choose accordingly!
3
Melt the chocolate in a bain-marie or in the microwave.
4
In a bowl, whisk together the eggs and sugar until the mixture turns pale and fluffy.
5
Add the melted chocolate, the apple purée and the orange blossom water (if using). Stir until the mixture is completely smooth.
6
Sift in the flour, add the fleur de sel and stir again to combine.
7
Pour the batter into the lined tin and bake for 25 minutes at 180°C / 350°F (keep a close eye on it, adjusting the time depending on how gooey you’d like it).
8
The cake should still have a slightly molten centre when it comes out of the oven. Leave it to cool in the tin for 15 minutes before turning it out, then leave it for another 30 minutes out of the tin but still wrapped in its baking paper before slicing and serving.
9
Next time I’ll use a slightly smaller tin to get a little more height, and I’ll reduce the baking time by a few minutes (I baked mine for 27 minutes) to get an even gooier centre.
Gallery
