Chocolate Fondant

A decadent warm chocolate cake served with a rich hazelnut caramel sauce.

Baking Vegetarian Dessert Hazelnuts Chocolate

Estimated Nutrition

Calories

1856.3

kcal / serving

3712.5 kcal total

Carbs

112.3g

per serving

224.6 g total

Fat

149.2g

per serving

298.4 g total

Protein

25.6g

per serving

51.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Sugar

100

Self-Rising Flour

Plus extra for dusting

Chocolate

Good quality, melted

Sugar

For the sauce

Dairy

100

Butter

Plus extra for greasing

piece

Egg Yolk

Free-range

piece

Egg

Free-range

100

Butter

For the sauce

Double Cream

NutsSeeds

100

Hazelnut

Chopped

Method

Stir in the chopped hazelnuts and double cream to finish the sauce.

Add the egg yolk and whole eggs then blend until smooth.

Incorporate the melted chocolate by blending briefly.

Preheat the oven to 200°C.

Blend the butter, sugar, and flour in a food processor to form a dough.

Remove the fondant from the tin and serve topped with the warm sauce.

Spoon the mixture into a greased and floured 25cm tin and bake for ten minutes.

Heat the sugar and butter in a pan until golden and caramelised.