Flourless French Chocolate Fondant Cake

Delicious Flour-less Chocolate Cake
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Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 6 to 8 servings
Yield: 1 cake
Nutrition Facts (per serving)
444 Calories
39g Fat
17g Carbs
6g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 444
% Daily Value*
Total Fat 39g 51%
Saturated Fat 24g 122%
Cholesterol 109mg 36%
Sodium 205mg 9%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 17%
Total Sugars 9g
Protein 6g
Vitamin C 0mg 0%
Calcium 57mg 4%
Iron 5mg 28%
Potassium 272mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Dense, rich, and luxurious are a few terms that come to mind when describing this chocolate fondant cake recipe, which unbelievably is also a flourless chocolate cake. The cake is made with bittersweet chocolate and a touch of vanilla, plus the beauty of this recipe is it also makes a silky loaf cake, or gateau, that melts in your mouth. A cake perfect for anyone with a restricted diet of no gluten or wheat-free

The cake can be made in a loaf shape and cut into thick fingers or as a classic round and cut into wedges. Both are equally as good.

Cook's note: This flourless chocolate cake recipe is very similar to a chocolate truffle in both flavor and texture; always use premium chocolate with a good cocoa content of at least +50% for the best results.


  • 1 large egg yolk

  • 1/3 cup sugar

  • 7 tablespoons whole milk

  • 8 ounces bittersweet chocolate, finely chopped

  • 1 cup (8 ounces) unsalted butter, cut into 16 pieces

  • 2 teaspoons vanilla extract

Steps to Make It

  1. Gather the ingredients.

  2. In a large saucepan, stir together the egg yolk and the granulated sugar until it turns light yellow and slightly foamy. In a separate small saucepan over low heat, bring the milk to a simmer.

  3. Once the milk is just beginning to bubble (be careful not to let the milk boil or the milk may curdle), add half of the milk, whisking constantly, to the egg-sugar mixture. Add the remainder of the hot milk to the tempered eggs, continue stirring, and cook over low-medium heat for 1-2 minutes, until the mixture thickens and coats a spoon.

  4. Place the chopped chocolate into a double boiler set over 2 inches of simmering water. Pour the milk-egg mixture over the chocolate, stirring constantly, until it is melted and the mixture is completely smooth. Chocolate can be melted in the microwave but this must be approached with caution as the chocolate can easily burn. 

  5. Add the butter and the vanilla extract to the hot chocolate milk mixture and continue cooking and stirring until the butter is completely melted about 3 minutes. Pour the batter into a very lightly greased 9-inch loaf pan or classic round tin and refrigerate the chocolate fondant for 6 to 8 hours, or overnight.`

  6. To unmold the cake, place the bottom of the pan into a large pan of hot water for 30 seconds. Loosen the edges of the cake with a butter knife or an offset spatula, and invert it onto a chilled serving platter. Cut the cake into crosswise slices and serve it cold.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.