A true Parisian classic — the beloved fondant au chocolat is what we know as chocolate lava cake. Rich dark chocolate, silky olive oil, and hazelnut spread come together to create an indulgent cake with a delicate crust and a luxuriously molten center. Served warm with a dollop of our Cherry Chocolate Jam, it’s a dessert that melts hearts as easily as it melts on your spoon.
3-4 Servings
Fondant au Chocolat
Ingredients
1/3 lbs.
Dark Chocolate
3.33 tbsp
Hazelnut Spread (180 g/6.3 oz)
4
eggs
1/3 cups
sugar
1/3 cups
Farina per Pizza "0" (500 g/17.6 oz)
Preparation
- Melt the dark chocolate with Arbequina olive oil and hazelnut spread until smooth.
- In a bowl, whisk together 2 whole eggs, 2 yolks, and sugar until light and fluffy.
- Gently fold in the melted chocolate mixture.
- Sift in the flour and a pinch of sea salt, stirring until just combined.
- Grease 4 small baking cups with olive oil. Divide the batter evenly and chill briefly in the fridge to firm up.
- Preheat oven to 165°C (330°F). Bake for 8 minutes, until the edges are set but the centers remain soft.
- Let cool slightly, then serve warm with a generous spoonful of Cherry Chocolate Jam on top.
