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medium
Dessert
French
Yann Couvreur's Chocolate Fondant
The legendary alliance of dark and milk chocolate marks a generous and timeless fondant inspired by Chef Yann Couvreur. To be enjoyed all year round, this cake reveals the richness of cocoa and the softness of butter, supported by fresh eggs. Easy to share, it brings young and old together around a gourmet pleasure. With each bite, a soft and comforting texture, perfect for celebrating the convivial tradition of an afternoon snack or lively end-of-meal gatherings.
Serves
8
Ready in
65 min
Prep time
20 min
Cooking time
45 min
🧾Ingredients
- 200 g Dark chocolate
- 200 g Milk chocolate
- 200 g Unsalted butter
- 6 Egg
- 190 g Granulated sugar
- 100 g Wheat flour
- 1 pinch(es) Sea salt flakes
- 10 g Unsweetened cocoa powder
medium
Dessert
French
Yann Couvreur's Chocolate Fondant
The legendary alliance of dark and milk chocolate marks a generous and timeless fondant inspired by Chef Yann Couvreur. To be enjoyed all year round, this cake reveals the richness of cocoa and the softness of butter, supported by fresh eggs. Easy to share, it brings young and old together around a gourmet pleasure. With each bite, a soft and comforting texture, perfect for celebrating the convivial tradition of an afternoon snack or lively end-of-meal gatherings.
Serves
8
Ready in
65 min
Prep time
20 min
Cooking time
45 min
🧾Ingredients
- 200 g Dark chocolate
- 200 g Milk chocolate
- 200 g Unsalted butter
- 6 Egg
- 190 g Granulated sugar
- 100 g Wheat flour
- 1 pinch(es) Sea salt flakes
- 10 g Unsweetened cocoa powder
👨🍳Instructions
- 1
Start by preheating your oven to 145°C on conventional heat. Meanwhile, generously butter a 22-24 cm diameter springform pan, then sprinkle about 10 g of unsweetened cocoa powder over the entire surface to thoroughly coat the pan. Tap lightly to remove excess cocoa.
- 2
Place the 200 g of dark chocolate, 200 g of milk chocolate, and 200 g of unsalted butter in a large heatproof bowl. Place this bowl over a pot of simmering water to create a double boiler. Stir regularly until a completely smooth and homogeneous mixture is obtained. Then remove from the double boiler.
- 3
Pour the 6 eggs and 190 g of granulated sugar into another bowl. Whisk vigorously with an electric mixer or a hand whisk until the mixture whitens, becomes frothy, and doubles in volume, to ensure good lightness for the batter.
- 4
Gently add the egg-sugar mixture to the still-warm melted chocolate preparation. Stir gradually, making sure to thoroughly combine everything with a rubber spatula or a spatula, to obtain a homogeneous texture without deflating the mixture.
- 5
Sift the 100 g of wheat flour and add it to the previous mixture, along with the pinch of sea salt flakes. Gently mix with the spatula, just enough to obtain a smooth and homogeneous dough, without lumps and without overworking the dough.
- 6
Immediately pour the batter into the cocoa-coated pan. Smooth the surface with a spatula. Bake for about 45 minutes at 145°C. Monitor the cooking: a crust should form while the center remains very gooey. After removing from the oven, let cool slightly before unmolding.
- 7
Serve the fondant at room temperature or slightly warm, ideally accompanied by a pinch of sea salt flakes on top and, for a gourmet touch, optionally add a little crème anglaise, vanilla ice cream, or some fresh red berries.
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