Fondant au chocolat

(en français, plus bas)

We have just returned from a lovely week-end in the beautiful Gruyère region. Gruyère is not only the birthplace of the cheese of the same name, but it is also this region where one of Switzerland oldest chocolate factory started manufacturing chocolate about nearly 200 years ago. When one breathes the pure air of the mountains and sees the lush green meadows, there is no wonder that cows are happy there, hence producing the perfectly rich milk for both chocolate and cheese…

We had a lovely time visiting the Cailler chocolate factory in Broc, which has a totally fun “chocolate history show”, which is followed by the display of chocolate machines… and of course, the visit ends with chocolate tasting: eat as much as you can/like/want! A truly great experience for all the chocolate lovers!

The whole Gruyère region is very scenic and we often go there for a day trip or whenever we have visitors from abroad. The village of Gruyère is a very cute little village and it is definitely the place where to have Swiss fondue and for dessert, the meringues, that are dipped into double cream…

Visiting a chocolate factory is an experience for all the senses….

After returning from our trip, as it was Mr Artichoke’s birthday, I wanted to prepare his favourite cake, a fondant au chocolat (fondant means “melting in the mouth”,…). However,  after indulging in many cheese toasts, fondue, and meringues with Gruyère double-cream , none of us was really keen on absorbing a very, very rich cake (fondant au chocolat has load of butter in it…).

I decided to prepare a lighter version of fondant au chocolat, which turned out to be the perfect recipe to use the delicious chocolate I had brought back from the factory….

Guilt-free fondant au chocolat

Recipe adapted from Laurence Salomon : Chocolat Bio, Saines tentations.

Ingredients

100g good quality dark chocolate

80ml milk (I used soy milk, but any other milk will do)

2 eggs

1 pinch salt

2 tablespoons almond butter

1 tablespoon spelt flour (or wholemeal, or all purpose flour or almond meal)

3 tablespoons agave nectar

Method:

Preheat the oven at 160°C.

Melt the chocolate and milk in a  bain-marie (double boiler), on medium temperature.

In the meantime, add one pinch of salt to the egg whites and whisk until firm, but not too stiff. Keep aside.

When the chocolate and milk have melted, take away from the stove, and allow cooling down for 5 minutes.

Add the two egg yolks and mix until the mixture becomes smooth.

Add the almond butter, flour and agave nectar. Mix well.

Delicately fold in the egg whites into the mixture.

Pour into a 18cm diameter tin, layered with parchment paper.

Bake for 15- 20 minutes. The fondant should still be moist. Let cool down in the tin and then refrigerate before serving.

I am sending this chocolate Fondant to:

Torview for her Food Palette Series – Brown

and to:  My Easy-to-Cook recipes‘s chocolate event

Fondant au chocolat

Nous venons de rentrer d’un week-end très agréable dans la belle région de la Gruyère. Cette région n’est pas seulement le berceau du fromage du même nom, mais c’est aussi là que l’une des plus anciennes usines de chocolat en Suisse s’est lancé dans la fabrication de chocolat il y aura bientôt 200 ans. En respirant l’air pur de ces montagnes, en découvrant les prairies verdoyantes, on ne peut que réaliser que les vaches sont très heureuses, et donc qu’elles produisent un lait riche et savoureux,  parfait pour le chocolat et le fromage …

A notre  retour, comme c’était l’anniversaire de M. Artichoke, j’ai décidé de préparer son gâteau préféré, un fondant au chocolat… Cependant, après avoir mangé un peu trop des fameuses  croûtes au fromage, fondue et meringues à la double crème de Gruyère, aucun de nous n’était vraiment très enthousiaste à l’idée de manger un gâteau très, très riche (ma recette de fondant au chocolat contient vraiment beaucoup de beurre …), j’ai donc décidé de préparer une version allégée de fondant au chocolat, qui s’est avéré être la recette parfaite pour utiliser le délicieux chocolat que j’avais ramené de l’usine ….

Fondant au chocolat, zéro culpabilité

Recette adaptée de Laurence Salomon: Chocolat Bio, Saines tentations.

Ingrédients
100g de chocolat noir de bonne qualité
80ml de lait (j’ai utilisé du lait de soja, mais n’importe quel lait convient)
2 œufs
1 pincée de sel
2 cuillères à soupe de purée d’amandes complètes
1 cuillère à soupe de farine d’épeautre (ou de blé entier, ou de farine normale ou d’amandes en poudre)
3 cuillères à soupe de sirop d’agave

Préparation:
Préchauffer le four à 160 ° C.
Faire fondre le chocolat et le lait dans au bain-marie, à  température moyenne.

Pendant ce temps, ajouter une pincée de sel aux blancs d’œufs et battre jusqu’à consistance ferme, mais pas trop rigide. Mettre de côté.
Lorsque le chocolat et le lait ont fondu, retirer du feu et laisser refroidir pendant 5 minutes.
Ajouter les deux jaunes d’œuf et mélanger jusqu’à ce que le mélange devienne lisse.
Ajouter la purée d’amande, la farine et de sirop d’agave. Bien mélanger.
Ajouter délicatement les blancs d’œufs dans le mélange.
Verser dans un moule d’environs 18cm de diamètre, recouvert de papier sulfurisé.
Cuire au four pendant 15 à 20 minutes. Le fondant doit être encore humide. Laisser refroidir dans le moule, puis réfrigérer avant de servir.

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30 thoughts on “Fondant au chocolat

  1. Wow ! All those lovely pics and chocolate tasting are making me envy you! The cake looks fabulous and super chocolaty. Thanks for the recipe!

  2. C’est vrai que c’est une merveilleuse région, de quoi respirer de l’air frais et pur!
    De voir les bons chocolats, cela me rappel des souvenirs (très, très gourmands) Un vrai régal.
    Vous avez certainement bien profiter de ce merveilleux weekend
    Ton fondant me fait fondre, un vrai plaisir est pour les yeux et pour les papilles!
    Une version exquise!
    Bisous et bonne semaine

  3. I am drooling after all those beautiful pictures of chocolates, how wonderful. The desert you made looks spectacular, very rich and decadent. So good to know it is guilt free! What a fabulous recipe!
    *kisses* HH
    p.s. Hope you’ve entered my contest daaaaahling, there is a shiny Amazon gift card to be won with your name on it 😀

  4. Oh no, I am about to drool all over my keyboard!! First, your heavenly chocolate fondant, and then the pictures from the Cailler factory. I have very fond memories of eating myself silly with Cailler chocolate on trips to Switzerland as a child. Thanks for bringing those memories back!

  5. Pingback: Fondant au chocolat | CookingPlanet

  6. Your fondant looks beautiful and sounds fairlt easy to do. The entire post is filled with lovely images. This is my first visit her and I’ve spent some time browsing through your earlier entries. I’m so glad I did. I really love the food and recipes you feature here and I’ll definitely be back. I hope you have a great day. Blessings…Mary

  7. Oh quelle tentation ce gâteau!
    Parfait pour moi! Bien fondant, hum, et avec le champagne que j’aperçois derrière, je fonds littéralement!

  8. What a beautiful and charming place! It must of been fun to see all that chocolate. And I can imagine the smell of it all. Your cake is delectable!

  9. Seeing these photos from Gruyere village I thought Heidi was going to pop up in front of me. They are scenic and beautiful. And then the photos of chocolate just made me even more eager to visit this place. Great pictures and delicious sweet!

  10. gorgeous photos – you are so lucky to have it close by (in Australian terms at least given that it takes so long to fly to any European city or town) I wish I could visit the factory but will bookmark the fondant recipe as the next best thing – sounds gorgeous

  11. It is so great that you were able to visit this magnificent region of Switzerland! Gruyère isn’t too far away from Geneva…

    That fondant looks terrific! A treat I adore.

    Cheers,

    Rosa

    • Gruyère region is such a lovely place! I am under its spell each time we go there 🙂 and now, I think about your lobster when we pass in front of Giger’s museum! LOL

  12. Waw!! Your gluten free chocolate fondant is so easy to make! I made it last weekend when friends where coming over & it tasted divine!! MMMMMM,…!!! 🙂

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