It’s never easy to choose between a good chocolate fondant and a good cookie. So why give up when you can have both?
This creative dessert is as soft and comforting as a hug! And on top, it’s mega-chocolatey. What more could you ask for? Here is the easy recipe to recreate at home.
This Chocolate Fondant and Cookie Will Be the Best Dessert of Your Life
We couldn’t have dreamed of a better ending to the meal to finish in style or for a unique and indulgent snack break! Indeed, a good chocolate fondant on its own is enough. But by adding this cookie base, we bring a new texture and even more nostalgic flavors! To make it at home, rest assured it’s truly very simple: you just have to follow all the steps detailed below and bake the cookies in rings so that they are evenly shaped.
If you feel the fondant is still a bit wobbly at the end of cooking, that’s perfectly normal. It will harden slightly as it cools! If you bake it too long, it won’t be as molten as in our recipe and it would be a shame not to have that chocolate cascade…
And for More Pleasure?
Here, we chose a simple cookie dough, with only chocolate chips. But you can adapt it to your tastes by adding, for example, cashews or crushed peanuts to get a crunchy touch on tasting. You can also shape the cookies a bit thicker for the base, but remember to slightly adjust the cooking time.
This dessert is best enjoyed warm for maximum indulgence, but wait a little before unmolding so it doesn’t collapse. It will be so appreciated by your guests that you’ll probably have to make it again every time!
To make this recipe, follow the steps below:
CHOCOLATE FONDANT AND COOKIE 🍫🍪
Ingredients :
For the cookie base :
– 180 g brown sugar
– 125 g softened butter
– 30 g eggs
– 175 g flour
– 2 g baking powder
– 1 pinch of salt
– 50 g chocolate chips
For the chocolate fondant :
– 180 g dark dessert chocolate
– 165 g butter
– 270 g eggs
– 70 g sifted flour
– 190 g sugar
Preparation :
1. Beat the softened butter with the brown sugar until a creamy texture is obtained. Add the flour, salt and baking powder and mix well.
2. Incorporate the eggs before adding the chocolate chips and mix well to obtain a homogeneous dough.
3. Roll out the preparation between two sheets of parchment paper to about 1 cm thickness. Cut out circles using a 5 cm diameter round cutter. Chill.
4. Melt the dark chocolate with the butter until a smooth and glossy texture is obtained.
5. Mix the flour and sugar in a bowl, add the eggs and mix again well. Pour in the melted chocolate and stir until the batter is smooth and lump-free. Set the batter aside at room temperature or refrigerate.
6. Bake the cookies directly in the buttered rings for 8 minutes at 175°C.
7. Butter and flour rings of 7 or 8 cm in diameter, place a cooked cookie disk at the bottom, then pour the chocolate fondant batter up to 3/4.
8. Bake 10 minutes at 180°C. Let cool before unmolding. Dust with powdered sugar and serve!
