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Chocolate Fondant

Chocolate Fondant

A easy French recipe for a decadent chocolate fondant to devour, by the bakers Michel et Augustin

31 March, 2012
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Type of dish


Dietary Consideration

Season & Occasion

serves for


total time

6 HR 35 MIN


Dark chocolate
300 g
Liquid cooking cream
40 g
200 g (Michel et Augustin brand if possible)
130 g
Icing sugar
100 g
Vanilla pods


  • Melt the chocolate in a pan (make sure you don’t take a bite, even though you’ll be tempted to do so) with the cream and the butter.
  • Stir regularly until it turns into a smooth, homogeneous cream.
  • Add the icing sugar and the vanilla (not the whole pod, just the black seeds inside) and keep stirring.
  • Crush the cookies into BIG morsels and throw them into the mix.
  • Pour the whole thing into a cake mould (which you have previously covered with cling film or foil) and put it in the good hands of the fridge till tomorrow (minimum 6 hours).
  • At daybreak, creep into the kitchen like a stealthy wolf and devour the cake.

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