Butter-free chocolate fondant cake

Intense, gooey and wonderfully chocolatey, this cake proves you can treat yourself without butter. Sweet potato purée (or apple purée) replaces the fat and gives an incomparable moistness, while reducing saturated fat. An indulgent but lighter dessert, perfect for teatime or the end of a meal.

Preparation: 15 min  |  Cooking: 25 min  |  Servings: 8  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 240 kcal · 6 g protein · 21 g carbohydrate · 14 g fat

Ingredients

• 200 g dark chocolate
• 200 g sweet potato purée
• 3 eggs
• 50 g brown sugar (or sugar)
• 50 g wholemeal flour

Method

1. Preheat the oven to 180 °C. Melt the dark chocolate in a bain-marie or in the microwave.
2. Mix the sweet potato purée with the eggs and sugar.
3. Fold in the melted chocolate, then the flour.
4. Pour into a tin and bake for 22 to 25 minutes: the centre should stay slightly gooey.
5. Leave to cool before turning out.

Nutritional benefits

By replacing butter with sweet potato purée, this fondant considerably reduces saturated fat while gaining fibre and beta-carotene, without losing any moistness. Dark chocolate (rich in cocoa) provides antioxidants (flavonoids) and magnesium. The wholemeal flour and coconut sugar lower the glycaemic index slightly compared with a classic cake. A treat dessert that is nutritionally more worthwhile, to enjoy without overdoing it.

Variations and substitutions

• Made with apple purée or grated courgette instead of the sweet potato.
• Gluten-free: replace the flour with ground almonds.
• Higher in protein: add a scoop of chocolate protein powder.
• Vegan: eggs replaced with aquafaba or flaxseed.

Storage and making ahead

This fondant keeps for 3 days in the fridge (it becomes denser and even better) and freezes in portions. Take it out a little before serving so that it regains its softness.

💡 Good to know

The secret of a successful fondant: do not overbake it. Take it out while the centre still wobbles slightly, it firms up as it cools and keeps a molten heart.

Read also

Discover more healthy & balanced recipes · vegetarian recipes.

The foods in this recipe: dark chocolate · sweet potato · eggs · brown sugar · sugar.

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