There’s a magical moment when you slice into the Nutella Fondant, and the rich, gooey center spills onto the plate, tempting you with its chocolatey aroma. This indulgent dessert takes about an hour to prepare and bake, and the combination of Nutella with fluffy egg whites creates a delightful contrast between a soft outer layer and a luscious interior.
This recipe is perfect for anyone looking to impress guests at a dinner party or to indulge in a special treat at home. It’s an excellent choice for celebrations or cozy evenings. You can prepare it ahead of time, and it stores well for up to three days.
Why You’ll Love This Recipe
- The combination of Nutella and eggs creates an irresistibly rich texture.
- A simple preparation method makes this fondant accessible for bakers of all levels.
- Each bite offers a warm, gooey center that feels like a hug in dessert form.
- It pairs beautifully with a scoop of ice cream for an elevated experience.
What You’ll Need
Gather these ingredients to get started on your Nutella Fondant.
For the Batter
- 600 g Nutella
- 20 cl crème liquide
- 4 œufs (jaunes et blancs séparés)
- 200 g farine
- 1 sachet levure chimique
- 1 pincée sel
Fresh eggs yield the best results.
Substitutions & Swaps
- Nutella can be replaced with other chocolate spreads.
- Heavy cream can swap for whole milk.
- Use gluten-free flour for a GF version.
- Egg replacers work for vegan diets.
How to Make It
Prepare yourself for a delicious experience with these straightforward steps.
Preheat the Oven
Preheat your oven to 180°C. While the oven heats, prepare your baking mold.
Prepare the Pan
Grease and flour a baking mold. This step will help prevent sticking later on.
Whip the Mixture
Whisk together the Nutella, crème liquide, and egg yolks until smooth and creamy. This ensures a well-blended base for the fondant.
Incorporate Dry Ingredients
Sift in the flour and baking powder, mixing gently to avoid lumps. This keeps the batter light and fluffy.
Beat the Egg Whites
Whip the egg whites with a pinch of salt until they hold firm peaks. This will add airiness to your fondant.
Fold in the Whites
Gently fold the whipped egg whites into the batter. Be careful not to deflate the mixture, preserving its airy texture.
Bake the Fondant
Pour the batter into the prepared mold and bake for about 40 minutes. A skewer inserted should come out slightly moist; this means it’s perfectly cooked!
Cool and Serve
Allow it to cool slightly before unmolding. You can serve it warm with ice cream, crème anglaise, or an extra drizzle of Nutella.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, as the texture may change.
Reheat: Warm in the oven at 150°C for about 10 minutes.
Tips for Best Results
- Ensure all ingredients are at room temperature for better mixing.
- Do not overmix the batter once you add the egg whites to maintain fluffiness.
- Experiment with toppings like fresh berries for added flavor contrast.
Serving Suggestions
- Serve warm with a generous scoop of vanilla ice cream.
- Drizzle with crème anglaise for a gourmet touch.
- Top with fresh fruits or nuts for added texture and flavor.
