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Chocolade Fondant

You always score with a chocolate fondant! Certainly with our surprisingly delicious Cherry Chocolate Jam.

Preparation time: 20 minutes Cooking time: 8 minutes

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  • 4 persons
  • 28
  • Dessert
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Recipes from Oil & Vinegar

  • 150 G. PURE CHOCOLATE
    50 ML. ARBEQUINA OLIVE OIL
    50 G. CREMA AL GIANDUIA
    4 EGGS
    40 G. SUGAR
    50 G. FARINA PER PIZZA
    SEA SALT
    1 POT CHERRY CHOCOLATE JAM

  • Melt the dark chocolate with the Arbequina olive oil and Crema al gianduia. Separate two of the four eggs and whisk the two egg yolks with the remaining two whole eggs and the sugar. Pour the melted chocolate mixture on top and finally stir in the Farina per Pizza and a pinch of sea salt.



    Grease four tins using a little Arbequina olive oil and fill with the chocolate batter. Then leave cool in the fridge.

    Preheat an oven to 165 degrees and bake the fondants for 8 minutes. P lace them on a plate and serve Immediately with a large spoon or Cherry Chocolate Jam.

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