Dark chocolate fondant

Callebaut Chocolate
6 servings Prep: 10 mins, Cooking: 11 mins
Rate this recipe
A classic dark chocolate fondant or lava cake made with Callebaut 70% chocolate for the ultimate luxurious finish.

By Independent Contributor June 15 2023
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (7)

225 g Callebaut 70% Chocolate
225 g butter
250 g egg — about 5 large eggs
80 g egg yolks — 4 - 5 large egg yolks
200 g sugar
100 g flour
1 g salt
Tap for ingredients
Tap for ingredients


Place the butter , chocolate into a bouble boiler and allow to melt or alternatively melt gently in the microwave.

Mix the yolks and eggs together lightly – don’t whisk air into them.

Pour the melted chocolate mix into the eggs whilst stirring.

Then stir in the sugar flour mix – mix until a smooth mass is achieved.

Don’t over mix

Bake in a greased 100ml mould for 11 min on 180°C.

Allow to rest once baked then unmould and serve.

Optional: serve with Callebaut Bianco Gelato.

New recipes on Food24

Next Post

Comments 2

  1. Mervyn Cole says:

    How many eggs are 250gm and how many yolks are 80gm? These should be number of eggs not weight

    • Lauren Goldman says:

      Hi Mervyn! The recipe provides both grams and an estimation of how many eggs that would be. Given that it is a technical recipe, the amounts are very specific so grams are more accurate in this case.

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.