A step-by-step recipe on how to make chocolate fondant in just 20 minutes.
Chocolate fondant, chocolate volcano, lava cake, or even “melting chocolate” – this is what this dessert is called in different countries. But whatever you name it, it drives you crazy for one reason: the game of textures that smoothly change from warm viscous chocolate inside to a dense crust on the outside. And the magic is that every time it turns out differently.
We suggest adding to the fondant a note of hazelnut to soften the bitterness of the chocolate. In the recipe, you can use a mixture of hazelnut butter and cocoa, or homemade keto-nutella.
- 2 egg (large)
- 6 tbsp hazelnut butter (or paste)
- 60 gr erythritol (or 40 grams of allulose)
- 2 tbsp almond flour
- 4 tbsp cocoa powder (sugar-free)
- pinch salt
- butter (to grease the mold)
- Preheat the oven to 190°C (375°F). Grease 6 cupcake paper cups with a large amount of soft butter.
- Beat eggs in a bowl, then add nut butter, sweetener, almond slime, cocoa powder, and salt. Mix well with a whisk or mixer. The dough should be liquid.
- Pour the dough into the cups. Put the fondants in the oven at a medium level and bake for exactly 8 minutes without convection. Do not open the oven during the process!
- Take the molds out – you may find that the top of the cakes is still a bit liquid. Let them cool for 5-7 minutes. They will tighten after this time. Carefully remove the fondants from the forms, and everything is ready!