Butterless and flourless chocolate fondant. I’d say it’s the ultimate recipe

I loved everything about this cake: it’s rich without butter in it. It tastes chocolate so it’s a good fix for chocoholics.  It’s easy to make. It’s freezable. You could substitute sugar with a healthier option and make it even lighter.

I was thinking maybe this cake shouldn’t be called fondant since it seems like a cross between a crustless cheesecake and a hard mousse: There is some indulging creaminess to it, especially if it’s served 20 min after getting it out of the fridge. Then I reconsidered it: since it melts in your mouth, then it is a fondant.

Served on a bed of a good vanilla crème anglaise, It’s just the perfect dessert.

All credit for this recipe goes to Garence from Talon haut & cacao. The blog is amazing and thismy 3rd recipe from the same source. It’s in French.

Ingredients
For 8/9 ” square tin (ideally)/Serves 6 to 8 people
Prep: 20 min – baking : 25 min

  • 250g ricotta, at room temperature
  • 4 eggs at room temperature
  • 80g sugar 
  • 25g cornflour 
  • 10 g of good cocoa powder (100%)
  • 80 g of applesauce with no sugar added (I used St Dalfour orange and ginger marmalade) 
  • 180 g dark chocolate (60%), melted 
  • 40 ml of oil (eg grapeseed) 
  • 1 pinch of sea salt 

Preparation

Preheat oven to 180 ° c. Cover the tin with baking paper or butter it.

Whisk the eggs with the sugar to combine. Add the applesauce/marmalade and ricotta, whisk again until the mixture is smooth.

Stir in the cornstarch, cocoa and salt. Then fold in the melted chocolate (warm is ok) followed by oil.

Pour into the tin. tap it twice against the work surface to get rid of air bubbles and bake for 20 -25 minutes. Knock off the oven while the foudant is still inside. Leave it for 10 minutes.

How do you know wether this fondant has been baked or not: Once the top is not glossy anymore and look rather “compact”, then it’s ready.

Transfer the fondant to a work surface. Unmold once completely cool. Leave it in the fridge for at least 6 hours. I used an small entremet-circle to cut individual servings..

Serve at room temperature over a bed of vanilla crème anglaise, with a dollup of whipped cream.

Like Garence mentioned, I also found that this dessert is best served the next day…

Version française de la recette

Je vous prie de vous rendre a la page de Garence, Talent haut & cacao pour la recette en Français…

Author: Nada

Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks. Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.

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