Chocolate fondant

  • Induction hob
  • Cooking cycle: Precise melting (40°C)
  • Cakes and desserts

Ingredients (serves 2)

  • Good quality dark chocolate 150 g
  • Salt-free butter ¼ pack
  • Granulated sugar 4 tbsp
  • Vanilla extract 1 tsp
  • pinch of salt
  • Flour 1 tbsp
  • Eggs 2 pcs.
  • icing sugar to decorate


  • Turn on the Melting cycle (40°C) on your Amica induction hob.
  • Put chocolate in a saucepan and leave for 20 minutes until melted to perfect consistency.
  • Mix eggs in a bowl and add flour, a pinch of salt, and sugar.
  • Add butter and vanilla extract to the saucepan with melted chocolate.
  • Wait until the ingredients are well combined. Set aside to cool slightly.
  • Meanwhile, preheat the oven to 200°C. Grease the inside of the tins with butter.
  • Pour the mixture into the tins and bake at 200°C for 8 minutes.
  • After baking, sprinkle the fondant with icing sugar.


Serve the ready fondants immediately, for a better taste you can decorate with raspberries.

Chef's suggestion:

Amica induction hobs allow precise temperature control, so you can melt chocolate or clarify butter to perfection. No need to worry about things sticking to a pot or turning soggy. 

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FullSteam oven