Description
Chocolate fondant cake with an ultra-melting, fudgy center and an intense chocolate flavor. This French-style chocolate cake is rich, smooth, and slightly molten inside, perfect for an 8-inch (20 cm) pan and serves 8–10 people.
Ingredients
- 200 g (7 oz) dark baking chocolate (54% or 66%)
- 200 g (1½ sticks + 2 tbsp) butter, salted or unsalted
- 1 tbsp salted caramel sauce (optional)
- 5 large eggs, at room temperature (about 250 g without shells)
- 100 g (½ cup) brown sugar (cane sugar)
- 1 tsp vanilla extract
- 20 g (¼ cup) all-purpose flour
Instructions
- Preheat the oven to 410°F (210°C).
- Melt the chocolate and butter together over a double boiler until smooth.
- Stir in the salted caramel (if using), then set aside.
- Whip the eggs, brown sugar, and vanilla with an electric mixer on medium speed for about 3 minutes, until pale and doubled in volume.
- Fold in the melted chocolate mixture, then gently add the flour until just combined.
- Pour the batter into a greased or parchment-lined 8-inch (20 cm) springform pan.
- Bake for 5 minutes, then lower the oven to 248°F (120°C) and bake for 30 minutes more.
- Cool completely in the pan at room temperature, then cover and refrigerate for at least 4 hours, ideally overnight.
- Unmold gently and serve.
Notes
Storage: Store the chocolate fondant cake covered in the refrigerator for 4–5 days. Let sit at room temperature for 15–20 minutes before serving for the best texture.
Tips:
- Use a digital kitchen scale for accurate chocolate and flour measurements.
- All ingredients should be at room temperature for a smooth batter.
- Whipping the eggs and sugar properly creates the thin, delicate crust on top.
- Mix gently after adding flour to keep the center soft and fudgy.
- Chill overnight for cleaner slices and a better texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: cake, dessert
- Cuisine: Française