A chocolate fondant is a kind of small underbaked chocolate cake with a meltingly soft center. It is served warm and the inner part of the cake has to be all gooey and intense. The traditional recipe is usually extremely rich: it consists of a mix of dark chocolate, butter, eggs, flour and sugar. It’s a decadent little dessert with up to 600 calories per serving. Here is my version for a lighter fondant without added sugar. The center wasn’t all melty but still kind of gooey and very delectable :)
This Molten Lava Cakes recipe from cleaneatingmag.com may also be a good fondant recipe that I plan on trying. However, some of the comments on the recipe aren’t very positive: I think getting an overflowing “lava” center (like the one on their picture) is almost impossible when you use cocoa in place of chocolate. Blogging with poor food photography & styling skills like me does have one advantage: it’s a bit less deceptive for you readers because you just don’t have gorgeous magazine pictures that don’t live up to their expectations :)
Ingredients for 2 servings:
- 1/2 avocado
- 2 tbsp fat free Greek yogurt
- 3 tbsp unsweetened apple sauce
- 1 tbsp powdered skim milk
- 2 tbsp whey protein (vanilla or chocolate flavor)
- 2 tbsp cocoa
About the ingredients:
- Silken tofu can replace Greek yogurt
- I also tried this recipe with a plant-based protein powder instead of whey and the result was something that looked more like a custard than like a cake. Whey works well here because it “dries out” the cake a bit, which is usefull as there isn’t any flour in the recipe.
- Powdered skim or nonfat milk is the key ingredient to give the fondant’s texture. Add an extra 1-2 tbsps for extra sweetness/richness. If you don’t have powdered milk, you can replace it with a powdered coffee creamer – if it’s relatively low in fat & doesn’t contain chemicals or transfats.
- I think the avocado’s taste isn’t very noticeable because of the cocoa and the flavored whey protein, but some people may find that it still tastes too “avocado-ish”. Any kind of nut butter could be an alternative.
I blended all the ingredients together in a food processor and baked the fondants for 10 min at 230 degrees Celsius. They’re supposed to be served warm -a perfect recipe for people like me who aren’t patient enough to wait for baked goods to cool down :)
Estimated nutrition facts per serving: 166 kcal, 10.7 g of protein, 12.4 g of carbs, 4.3 g of sugar, 8.3 g of fat, 3.5 g of fiber.
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{ 3 comments… read them below or add one }
holy crap these look delicious! alas, i’m not much of a baker, hmmm, perhaps i will email this to my girlfriend, haha.
These look delish and the batter is amazing! Once baked, they are bland. It’s like the cocoa taste goes away and there really isn’t a flavor! It’s really odd!
Hi Alicia, the key here is to really ‘underbake’ the cakes (10 min or less in the oven): the center should still be all gooey like the batter; we’re only trying to bake the external part to make it look like a lava cake. Thank you very much for your feedback and I hope this helps a bit!