Delicious and healthy, here’s how to make Very wise chocolate fondant
Practical information
- Total time: 10 min
- Preparation time: 10 min
- Number of people: 4
- Difficulty: Easy
- Cost: Economical
- Type of cooking: Oven
- Type: Dessert
- Category: Beverage
- Nutritional criteria: Anti-cholesterol, Antioxidant, Gluten-free, Lactose-free, Egg-free,
Preparation
- Preheat the oven to 180 ° C.
- In a small saucepan, heat the soy cream with the agave syrup and the hazelnut puree.
- Once the cream is very hot, remove from the heat and add the chocolate cut into very small pieces, and possibly the fleur de sel.
- Mix, put a lid on, wait for the chocolate to melt quietly.
- Separate the egg whites from the yolks. Beat the egg whites.
- Add the yolks to the melted chocolate mixture, mix well with a whisk to smooth, then gently fold in the egg whites.
- Pour into a pastry ring, a pie mold or a large pastry pan about 23 cm in diameter (the pan must be large enough so that the portions are thin, which is much more pleasant to taste) and lined with baking paper, then bake for at least 30 minutes. The fondant is cooked when the surface swells and cracks very slightly.
- As long as the center of the cake remains smooth and shiny, do not remove from the oven.
Recipe from the book The sustainable slimming kitchen, by Marie Chioca and Brigitte Fichaux, Living Earth editions
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Trick
In addition, the “melting heart” effect is generally obtained by a very short cooking time which leaves the raw eggs in the center of the cake… It is therefore impossible to keep this type of cake for several days or to freeze it. But in this recipe, the heart of the cake, although very tender, is perfectly baked! You will therefore no longer need to “devote” yourself to take more three times, so as not to spoil … The other parts can easily be kept for several days in a cool place, or be frozen.
Health tips
To judge the “reasonable” side or not of a cake, always think in terms of portion: thus, if you look at the ingredients of this fondant, you may be afraid … but if you divide them by the number of portions (in this cake, we make ten of them of ideal size for a snack), you will only have 20 g of chocolate, 7 g of hazelnut purée and 12 ml of agave syrup per person! However, stick to this part, and rather than take the cake again, enjoy it with a very ripe pear, 2 or 3 mandarins, a handful of raspberries …
