9/15/2019

'Fondant au Chocolat' Cake

The small 'fondants au chocolat' were the puddings which caused the most problem when I used to watch Masterchef! My French friends recently came to visit, and knowing how I love to try new things, she brought me her recipe for a large cake version. The biggest problem was choosing the right tin, as G had used a French one and I wasn't sure which one of mine to use.

In the end, I used a tin I use to make quiches, 22cm. It has a loose base which was very useful.

The recipe:
 100g chocolate [my friend used cooking chocolate in her recipe. but I used supermarket's own dark]
 75g softish butter
 3 eggs
 100g caster sugar
 40g plain flour
 1 tspn baking powder

Oven 180C                        Grease and flour a 20/22cm tin

Break up chocolate and cut butter into pieces. Melt over a pan of simmering water, or in the microwave. Mix together.
In another bowl beat eggs and sugar till white and fluffy. Add to the chocolate mixture carefully, then fold in the flour and baking powder.
Pour into the tin and bake for 20-30 mins. don't overbake. The centre should still be soft, like a brownie.
Leave to cool int eh tin for a few minutes. The cake can be served warm or cold.



I sprinkled some chocolate chips onto the baked cake, but I didn't really have enough! I also dusted it with sieved cocoa.
You can eat this cake as is, or serve it with fruit - raspberries go very well. It's also great as a dessert with ice cream, cream or to be French, Crème Chantilly. The texture was just like a brownie, soft and smooth, but not quite as ‘fondant’ as the smaller versions.

2 comments:

Phil in the Kitchen said...

I'm definitely all in favour of a soft, brownie-like cake especially with some fine autumn raspberries. I remember the fondant being on pretty much every restaurant menu at one time. It still on the menu of one expensive restaurant around here, but it's treated as a sort of retro dessert.

Suelle said...

I've got several recipes similar to this, but most make cakes which are too large now, so this version is good for me. As you say, the secret is not overbaking.

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