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Le Chaudron recipe
Fondant chocolat-betterave
Chocolate-beet fondant
⏱ 40 minServes 6Medium220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
150 g (5 oz)cooked beet
120 g (4 oz)85% dark chocolate
3eggs
60 g (2 oz)almond flour
3 tbspsweetenererythritol or stevia
1 tspbaking powder
1 pinchsalt
- 150 g (5 oz) cooked beet
- 120 g (4 oz) 85% dark chocolate
- 3 eggs
- 60 g (2 oz) almond flour
- 3 tbsp sweetener erythritol or stevia
- 1 tsp baking powder
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) and blend the cooked beet until smooth.
- Gently melt the dark chocolate over a water bath and stir it into the beet purée.
- Add the eggs one at a time, then the sweetener and pinch of salt, and whisk until smooth and glossy.
- Fold in the almond flour and baking powder gently.
- Pour into a buttered pan and bake 25 min, keeping an eye on it so the center stays moist.
- Let cool slightly before unmolding, then chill and serve in generous slices.
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