Chocolate Fondant Cake
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Soft, velvety interior that melts in your mouth, wrapped in a thin crust like meringue. Achieved with just 5 simple ingredients, using a small amount of flour.
Ingredients
200g dark chocolate (55% cacao)
100g butter (80% fat)
60g all-purpose flour (type 480 or 000)
4 eggs
100g fine granulated sugar (also add a packet of vanilla sugar)
Servings: 8
How to prepare chocolate fondant cake
- Melt the chocolate over a double boiler. When melted, add the butter cut into cubes in 3-4 batches. Stir after each batch until the butter melts. Remove the bowl from the steam.
- In a bowl, beat the egg whites well until you get a soft foam that doesn't hold its shape on the whisk. Start adding the sugar, pouring it slowly along the edge. Continue beating after you've added all the sugar (another 1-2 minutes), until it holds its shape on the whisk. It will be a dense and glossy foam.
- Add the flour to the melted chocolate and mix. Then add one egg yolk at a time, mixing well with a whisk after each.
- Add the egg white foam in three batches, gently folding after each with a whisk or pastry spatula. The resulting batter will be soft like lava, almost self-leveling.
- Slowly pour the batter into a round 23 cm diameter pan (preferably with removable sides).
- Bake the cake at 180°C for 18-20 minutes (check the center with a toothpick, it should come out clean, possibly with just some cake crumbs).
- Let it cool for 10 minutes and then run a knife around the edge to release the cake from the pan walls. Remove the cake from the pan and dust with powdered sugar if desired. It's good warm, but I prefer it after it cools and sits for a few hours.
Melted chocolate with butter
The whipped egg whites
Adding flour and egg yolks to the chocolate
Adding the foam in batches
The batter is ready
The baked cake
Chocolate Fondant Cake
Chocolate Fondant Cake
