CHOCOLATE OLIVE OIL FONDANT CHOCOLATE OLIVE OIL FONDANT
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Prep 1 hour
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 100 g Dark chocolate 70%
  • 55 g Gianguja chocolate
  • 4 Eggs
  • 120 ml Extravergin olive oil
  • 150 g Light brown sugar
  • 50 g Caster sugar
  • 35 g Hazelnut flour
  • 1 Lime zest
  • Maldon salt
  • 135 g Raspeberries
CHOCOLATE OLIVE OIL FONDANT

Everyone loves chocolate.

So why not add some raspberries to make it even better, this combo works great!

  1. Preheat the oven at 170℃.
  2. Grease and line you cake tin with parchment paper.
  3. Separate the eggs into two bowls.
  4. Chop the chocolate and melt in a microwave or using bain-marie, make sure to don't overheat.
  5. In a big mixing bowl pour the melted chocolate and whisk in the olive oil, light brown suagr and the lime zest. Add then the egg yolks one at a time, then the hazelnut flour and maldon salt.
  6. Using a mixer, whip the egg whites until they start to foam, add gradually caster sugar, whipping until the egg whites form stiff peaks, but not too firm.
  7. Fold the meringue in the chocolate base, working delicately with a spatula from the botton to the top and add some of the raspeberries.
  8. Pour the mix in the tin, scatter the remaining raspeberries on top and push them in gently, finish with maldon salt.
  9. Bake for 30/35 minutes.

Bake until a skewer inserted in the middle come out completely clean.

The surface will crack a bit, it's totally fine. Let cool completely and serve with extra raspberries and some whipped creme fraiche.

CHOCOLATE OLIVE OIL FONDANT CHOCOLATE OLIVE OIL FONDANT
favorite
print
like
CHOCOLATE OLIVE OIL FONDANT

Everyone loves chocolate.

So why not add some raspberries to make it even better, this combo works great!

Prep 1 hour
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 100 g Dark chocolate 70%
  • 55 g Gianguja chocolate
  • 4 Eggs
  • 120 ml Extravergin olive oil
  • 150 g Light brown sugar
  • 50 g Caster sugar
  • 35 g Hazelnut flour
  • 1 Lime zest
  • Maldon salt
  • 135 g Raspeberries
  1. Preheat the oven at 170℃.
  2. Grease and line you cake tin with parchment paper.
  3. Separate the eggs into two bowls.
  4. Chop the chocolate and melt in a microwave or using bain-marie, make sure to don't overheat.
  5. In a big mixing bowl pour the melted chocolate and whisk in the olive oil, light brown suagr and the lime zest. Add then the egg yolks one at a time, then the hazelnut flour and maldon salt.
  6. Using a mixer, whip the egg whites until they start to foam, add gradually caster sugar, whipping until the egg whites form stiff peaks, but not too firm.
  7. Fold the meringue in the chocolate base, working delicately with a spatula from the botton to the top and add some of the raspeberries.
  8. Pour the mix in the tin, scatter the remaining raspeberries on top and push them in gently, finish with maldon salt.
  9. Bake for 30/35 minutes.

Bake until a skewer inserted in the middle come out completely clean.

The surface will crack a bit, it's totally fine. Let cool completely and serve with extra raspberries and some whipped creme fraiche.