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 :)
Ingredients for 2 servings:
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 :)
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.