David Ménard came to Australia 15 years ago for holidays. Now he's one of the most renowned pastry chefs in the country. In his bakery Noisette, located in Port Melbourne, you can find all the French-style cakes, chocolates, bread and pastries. In this audio segment David Ménard shares with us his passion and gives us the secret of one of his recipes, the chocolate fondant.






Skill level

Average: 3.9 (9 votes)


  • 210 g dark chocolate (70% cocoa)
  • 205 g butter
  • 335 g whole eggs
  • 260 g caster sugar
  • 125 g flour

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Melt the chocolate and butter in a bain-marie (making sure the water does not rise above 40°C).

Cream the egg and sugar together in a separate bowl.

Sift the flour and set aside.

Mix the chocolate and egg mixture together with a spatula and combine well. Add the flour to the mix.

Prepare a mould by lining it with butter and sugar. Fill the mould three-quarters full with the mixture.

Cook at 160°C for around 10 minutes. Serve hot.