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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
112.3
g
per serving
224.6 g total
Fat
149.2
g
per serving
298.4 g total
Protein
25.6
g
per serving
51.2 g total
Cook Time
15
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
100
g
Sugar
100
g
Self-Raising Flour
Plus extra for dusting
75
g
Chocolate
Good quality, melted
55
g
Sugar
For the sauce
Dairy
100
g
Butter
Plus extra for greasing
1
piece
Egg Yolk
Free-range
2
piece
Eggs
Free-range
100
g
Butter
For the sauce
55
ml
Double Cream
NutsSeeds
100
g
Hazelnuts
Chopped
Method
1
Preheat the oven to 200°C.
2
Blend the butter, sugar, and flour in a food processor to form a dough.
3
Add the egg yolk and whole eggs then blend until smooth.
4
Incorporate the melted chocolate by blending briefly.
5
Spoon the mixture into a greased and floured 25cm tin and bake for ten minutes.
6
Heat the sugar and butter in a pan until golden and caramelised.
7
Stir in the chopped hazelnuts and double cream to finish the sauce.
8
Remove the fondant from the tin and serve topped with the warm sauce.