About This Recipe
An irresistible chocolate fondant with a Mediterranean twist. Rediscover the classic chocolate fondant in a refined and surprising version by Oliviers&Co. Extra virgin olive oil adds a silky, melt-in-the-mouth texture, while a drizzle of Modena balsamic vinegar brings out the full aromatic richness of dark chocolate. A subtle balance of sweetness and intensity, to be savored without moderation.
Ingredients
At Oliviers&Co
125 ml floral extra virgin olive oil
Premium balsamic vinegar of modena
A pinch of flower of salt
At the marché
200 g 70% dark chocolate
200 g sugar
2 tbsp flour or almond powder
5 large eggs, separated
Directions
Preheat the oven to 350°F. Grease and line a 20 cm (8-inch) springform pan.
Melt the chocolate in a double boiler. Add the extra virgin olive oil, then whisk in two-thirds of the sugar.
Remove from heat and fold in the flour, fleur de sel, and then the egg yolks (the mixture should not be too hot).
Whip the egg whites until stiff peaks form, gradually adding the remaining sugar.
Gently fold the egg whites into the chocolate mixture.
Pour the batter into the prepared pan and bake for 40 minutes. A knife inserted into the center should come out slightly sticky.
Let cool, remove from the pan, and serve on plates with a drizzle of Modena balsamic vinegar for a gourmet, tangy touch.