In French-speaking countries a dessert of a petit gâteau with chocolate is referred to as fondant.

[1] In the United States, a dessert by the name petit gâteau has been popularized by some New York City restaurants since the 1990s.

It is composed of a small chocolate cake with crunchy rind and creamy filling that is conventionally served hot with vanilla ice cream on the side.

Although some stories say that the petit gâteau was born in France, there are those who say that it was created by chance by the French chef based in New York, Jean-Georges Vongerichten, when he made a mistake with the amount of flour.

Another version says that this chocolate cookie with a crunchy shell and creamy filling was created in the United States when an apprentice chef overheated the oven.