Chocolate fondant (without butter)

Fondant au chocolat (sans beurre)

Today in our blog we offer you a recipe combining everything we love: greed, generosity and health, since this recipe contains no butter and very little sugar! We wanted to test French chef Cyril Lignac's chocolate fondant recipe and it's a killer!!

A quick, simple and chewable fondant! Perfect for treating yourself and your loved ones, chocolate lovers, young and old alike, there is no limit, it's for everyone!

  • Preparation time: 15 mins
  • Cooking time : 25 mins
  • Cool rest: 4 hours minimum

Ingredients: (for a circle of 17 cm)

  • 150g dark chocolate
  • 190g mascarpone at room temperature
  • 45g icing sugar
  • 30g flour
  • 1 large pinch of salt


To be efficient, because just like you, we don't want to waste time - yes we are hungry, once a foodie, always a foodie - so we don't hang around and preheat our oven to 150 degrees Celsius!

While waiting for it to heat up, you can butter and flour a 17 cm mold, if possible hinged.

Hmmm the chocolate step, we're all in, we just melt the chocolate in a water bath or in the microwave for the laziest, between 1 min 30 and 2 min.

Now we loosen the mascarpone with our best friend: the electric mixer.

You can add your chocolate and mix until it is well incorporated into the mascarpone. We know you're dying to dip your finger in this smooth chocolate, we did it too, so we won't judge you, but be discreet!

It's the turn of the eggs to go! Come and incorporate the eggs one by one into your preparation. The batter must be homogeneous before adding the next egg.

Come and add icing sugar to your delicious mixture and mix! Add the sifted flour and mix gently with a spatula.

You're almost there, just a few more efforts! Any good pastry recipe includes the step that you may have already thought was not very useful but which in reality can make the difference: the "fleur de sel" or just salt! Add a pinch in your preparation, be careful a pinch, not the whole pot!

Now that your dough is ready you can pour it into your mold and bake it for about 25 minutes.

The final step! Leave your cake to cool in the mold and let it rest in the fridge for at least 3 hours!

If you followed all these steps then your cake must be irresistibly tempting! You really are a great pastry apprentice!

1 comment

  • Ambre

    Bonjour, il n’y a pas les œufs de notés dans les ingrédients, est-ce que 2 suffisent ? Merci :)

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