Chocolate fondant with piment d'Espelette Recipe

A delicious chocolate fondact with a subtle kick of piment d'Espelette.

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  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(14 votes) 4.2/5
Ingredients
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  • Whole egg(s) : 140 g
  • Caster sugar : 110 g
  • Dark chocolate : 90 g
  • Salted butter : 85 g
  • Plain flour : 35 g
  • Piment d'Espelette : 1 pinch(es)
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Method
  • ETAPE 1

    Melt the butter and chocolate on a low heat. Beat together the eggs and sugar until the mixture becomes a compact, foamy texture. Add the melted butter and chocolate and gently mix in the flour and the piment d'espelette.

  • ETAPE 2

    Fill the moulds with the mixture so that they are filled 3/4 of the way up. Cook at 200°C for 6 minutes or to taste. The fondant can be served hot or cold

Chef's tip

«The fonadant can be cooked for 4 1/2 to 8 minutes depending on how runny you would like the mixture to be.»

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