TOMMIE'S FONDANT AU CHOCO { FUDGY CHOCOLATE CAKE }
It wasn't until I was visiting with Thomas' family in Christmas a few years ago that I made a real homemade chocolate cake. I'm not talking about the kind that comes out of a box and is served under an inch of Betty Crocker icing. No, this made-from-scratch recipe is a decadent mixture of chocolate, butter, eggs, sugar, and the lightest dusting of flour all melted together in a blissfully dark bain-marie... no icing necessary. This thing was the real deal. This was my first fondant. (Not to be confused with the tasteless sugar clay they put over wedding cakes - beautiful, but awful.)
A fondant au chocolat is a luxuriously soft cake, with so little flour it's basically a warm chocolate bar.
Enjoy!!
Ingredients:
(Makes a small cake)
1 bar of dark chocolat ( 200 g )
4 eggs
7 tablespoons good butter ( 100 g )
1/2 cup powdered sugar ( 60 g )
little less than 1/2 cup all purpose flour
Tools:
Oven & Stove
Double boiler (or a pot with a heatproof bowl that can rest on top of it)
Medium bowl
Whisk
Stirring spoon
Spatula*
*Ideal, not essential
Instructions:
1. Preheat your oven to 375°F ( or 200 °C )
2. In a saucepan, melt chocolate and butter over very low heat.
3. In a bowl, add the sugar, eggs, flour and chocolate. Mix well.
4. Butter and flour your baking tin and pour the cake batter in.
5. Bake for about 10 to 11 minutes. At the end of the baking time the cake will not seem cooked enough. This is normal, let it cool down before removing it from the cake pan. The result will be solid on the outside, yet soft in the middle.
This Fondant au Chocolat will keep for about three days out of the freezer.
Great pairings for Fondant au Chocolat:
Crème Anglaise, Vanilla, Caramel, Coconut, Nuts (Walnut, Pecan, Almond), Flaky Sea Salt, Coffee, Liqueur (Bourbon, Whiskey, Dark Rum), Baking Spices (Clove, Cinnamon, etc), Fruits (Raspberries, Cherry, Pear, etc.), Maple Syrup, Pretty much anything...
