Description
Recipe for chocolate fondant cake ultra melting and rich in chocolate (for a mold of 8 inch / 20 cm 8-10 parts)
Ingredients
- 200 g (7 oz) baking chocolate - 54% or 66
- 200 g (1 1/2 sticks + 2 tbsp) salted butter - or unsalted butter
- 1 tbsp. Salted caramel
- 5 Eggs - room temperature - approx. 250 g
- 1 tsp. Vanilla extract
- 100 g (1/2 cup) Cane sugar - brown sugar
- 20 g (1/4 cup) Flour - all purpose
Instructions
- Preheat the oven to 410°F / 210°C and melt the chocolate with the butter in a double boiler until you obtain a liquid mixture.
- Add the salted caramel to the melted chocolate and butter mixture and incorporate it with a spatula or a hand whisk and set aside.
- Place the eggs, cane sugar and vanilla in a large bowl and beat with an electric mixer at medium speed for about 3 minutes until the mixture doubles in volume.
- Add the melted chocolate mixture and flour with a spatula and mix until smooth.
- Pour the batter into a 8-inch / 20 cm springform pan that has been greased or lined with baking paper.
- Bake for 5 minutes, then lower the temperature to 248°F / 120°C and bake for another 30 minutes.
- Remove the mold from the oven and let the cake cool completely at room temperature without unmolding it, then cover with plastic wrap and place in the fridge for at least 4 hours ideally 1 night.
- Gently unmold the chocolate fondant cake and serve.
Notes
Conservation: Store chocolate fondant in the refrigerator for 3 to 5 days, you can also freeze it for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: cake, dessert
- Cuisine: Française