Chocolate olive oil fondants

    22 min

    I made these dairy free chocolate fondants for Valentine's Day. My husband loved it! The result is spectacularly similar to a regular chocolate fondant made with butter, except the olive oil makes it a little healthier, dairy free and uniquely rich. Enjoy these dusted with icing sugar and garnished with fresh berries.


    Greater London, England, UK
    8 people made this

    Serves: 4 

    • 135ml olive oil
    • 100g plain chocolate, at least 70% cocoa
    • 2 eggs
    • 2 egg yolks
    • 4 tablespoons caster sugar
    • 2 teaspoons plain flour
    • 1/4 teaspoon ground cinnamon (optional)

    Prep:15min  ›  Cook:7min  ›  Ready in:22min 

    1. Preheat the oven to 230 C / Gas 8. Grease and flour 4 ramekins.
    2. In the top half of a double boiler set over barely simmering water, heat the olive oil and the chocolate until chocolate is almost completely melted.
    3. Use an electric mixer to whisk the eggs, egg yolks and sugar together until light coloured and thick.
    4. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and cinnamon, if using, and mix until just combined.
    5. Divide the mixture between the 4 ramekins and bake for 6 to 7 minutes. The centres of the cakes will still be quite soft. Turn ramekins out on serving plates and let sit for about 15 seconds, then unmould. Serve immediately, dusted with icing sugar if desired.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)