Here I am again with a new recipe that isn’t a Yule log recipe (and yet, I still have one up my sleeve!). It’s a chocolate fondant recipe… without butter! I had already tried a recipe of this kind, a butter-free recipe in which you added apple compote (which you can’t taste) and I had been pleasantly surprised by the result.
This time, I let myself be convinced by the recipe from the blog Fringales at home. The fleur de sel adds a little indulgent touch (but I must say I’m crazy about the chocolate and fleur de sel combination). In the end, you get a fondant cake, very good but… I found it had less flavour (let’s be honest, butter isn’t there by chance in traditional recipes). But it’s a good alternative for people who are watching their figure a little 🙂
Ingredients & preparation
1 component · Full recipe
Fondant
Ingredients
- 100 g (3.5 oz) chocolate
- 120 g (4.2 oz) boiling water
- 1 packet vanilla sugar
- 50 g (1.8 oz) + 60 g (2.1 oz) + 60 g (2.1 oz) sugar
- 30 g (1.1 oz) flour
- 2 eggs
- 2 pinches of salt
- fleur de sel
Preparation
1
Mix together the chocolate mixture and the egg yolk mixture, then add the flour.
2
Fold in one tablespoon of meringue and mix briskly, then gently fold in the rest of the meringue using a spatula, being careful not to deflate the whites.
3
Pour the batter into the tin and sprinkle the entire surface generously with fleur de sel.
4
Bake for approximately 25 minutes. The top of the cake will crack. Check for doneness with a knife — it should come out slightly moist (or with a little chocolate if you want it very fudgy). When you take it out of the oven, you’ll see small black dots appear — that’s the fleur de sel.
5
Leave to cool on a wire rack before serving.
6
Preheat the oven to 190°C / 375°F.
7
Line a loaf tin with baking parchment (unless using a silicone mould).
8
In a bowl, break the chocolate into pieces and add 50 g (1.8 oz) of sugar, a pinch of salt and the boiling water. Stir until the chocolate has melted and the mixture is smooth.
9
Separate the egg whites from the yolks.
10
Beat the egg yolks with 60 g (2.1 oz) of sugar and the vanilla sugar until the mixture turns pale. Whisk the egg whites to stiff peaks with a pinch of salt. Once stiff, add the remaining 60 g (2.1 oz) of sugar and continue whisking until you have a smooth, glossy meringue.
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