Excellence 70% Cocoa Fondant

Recipe by THOMAS SCHNETZLER, Lindt Maître Chocolatier


  • 260g Lindt Excellence 70% Cocoa

  • 70g Butter, unsalted

  • 50g Castor sugar

  • Pinch of Salt

  • 3 Eggs

  • 30g Plain flour, sifted

  • Serves: 8
  • Cooking time: 7-8 mins
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Preheat the oven to 200°C

  • 1. Butter moulds or ramekins to prevent fondant from sticking.
  • 2. Gently melt together the butter and the chocolate.
  • 3. In a mixing bowl whisk together the eggs, sugar and salt until light and pale.
  • 4. Mix a little of the chocolate mixture into the eggs to bring up the temperature and then fold in the rest.
  • 5. Sift in the flour and gently fold in until all ingredients are combined.
  • 6. Divide mixture into the moulds/dishes and place in the hot oven.
  • 7. Cook for 7-8 minutes. The cake with start to pull away slightly from the edge and feel dry on top but remain wobbly in the centre.

TIP: Allow to sit for 1-2 minutes and then turn out onto serving plate. Serve with vanilla crème fraiche.

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