Chocolate Hazelnut Fondant (Molten Chocolate Cake)

Ingredients

• 100 g Unsalted butter (cut into small pieces)
• 200 g Dark chocolate (70% cocoa) (chopped into small pieces)
• 150 g Granulated sugar
• 4 Large eggs (room temperature)
• 50 g All‑purpose flour (sifted)
• 30 g Hazelnut powder (finely ground hazelnuts)
• 30 g Almond flour
• 1 tsp Vanilla extract

Instructions

1. Melt butter and chocolate

   Place butter and chopped dark chocolate in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring after each burst, until the mixture is completely smooth.

   Time: PT3M

2. Add sugar

   Sprinkle the granulated sugar over the melted chocolate‑butter mixture and whisk until fully incorporated.

   Time: PT1M

3. Incorporate eggs

   Add the eggs one at a time, whisking from the bottom of the bowl after each addition until the batter is glossy and homogeneous.

   Time: PT2M

4. Fold in flour

   Sift the all‑purpose flour over the batter and gently fold it in with the spatula until just combined.

   Time: PT1M

5. Add nut powders and vanilla

   Stir in the hazelnut powder, almond flour, and vanilla extract until the batter is smooth and glossy.

   Time: PT1M

6. Prepare the pan

   Generously butter a 20 cm round cake pan (or line with parchment paper) and set aside.

   Time: PT2M

7. Transfer batter to pan

   Pour the batter into the prepared pan, smoothing the top with the spatula.

   Time: PT1M

8. Preheat oven

   While the batter is in the pan, preheat the oven to 190 °C (375 °F).

   Time: PT5M

   Temperature: 190°C

9. Bake

   Place the pan in the middle rack and bake for 20–25 minutes. The edges should be set while the centre is still slightly wobbling.

   Time: PT25M

   Temperature: 190°C

10. Cool completely

    Remove the pan from the oven and let it sit on a cooling rack until completely cool (about 10 minutes) before unmolding.

    Time: PT10M

11. Unmold and finish

    Run a thin knife around the edge, invert the cake onto a serving plate, and dust lightly with powdered sugar.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g