Chocolate fondant with olive oil
Ingredients
For
6
personnes
- For this recipe for chocolate and olive oil fondant, you will need:
- 220g dark chocolate
- 6 tablespoons (90ml) of olive oil from Aix-en-Provence – matured olives PDO
- 5 eggs
- 100g of sugar
Tip
Annelyse’s tip: I choose a dark chocolate (at least 60%) for this chocolate fondant recipe, which is perfect for chocolate lovers! Olive oil is ideal for use in chocolate cakes! Why not try the recipe for chocolate and fleur de sel lava cake too?
Instructions
- Melt the chocolate in the microwave or in a bain-marie.
- Whisk in the olive oil.
Add the egg yolks, stirring well after each addition.
- Whisk the egg whites until stiff. When they start to form peaks, add the sugar in three batches to create a firm, glossy mixture.
- Fold the whisked egg whites into the chocolate in several batches, stirring very gently.
- Pour the mixture into a small rectangular tin lined with baking paper.
- Bake for 25 minutes at 160°C. The cake should have risen but still be slightly moist in the centre (if you insert the tip of a knife into the centre, it should not come out completely clean). Leave to cool before turning out of the tin and serving.
Tip
Annelyse’s tip: I choose a dark chocolate (at least 60%) for this chocolate fondant recipe, which is perfect for chocolate lovers! Olive oil is ideal for use in chocolate cakes! Why not try the recipe for chocolate and fleur de sel lava cake too?
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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