Chocolate fondant-Rich, Gooey French Chocolate Cake
Indulge in this rich chocolate fondant with a melt-in-the-middle texture inspired by French pastry. Simple, elegant, and irresistible.
Servings 8 people
Calories 465kcal
Cost $1.45 per serving
Ingredients
For the chocolate fondant
- 1 cup mascarpone cheese (8.8oz/250g) at room temperature
- 7 oz (200g) dark baking chocolate 60 TO 70%* (See note)
- 4 large eggs at room temperature
- ½ cup powdered sugar (60g)
- ⅓ cup all-purpose flour (40g)
For the chocolate glaze
- 3.5 oz dark baking chocolate* (100g) (see note)
- 3.5 tablespoon unsalted butter (50g)
Instructions
Make the chocolate fondant
- Preheat oven to 300°F (150°C).
- In a large mixing bowl, beat the mascarpone with an electric mixer for about 2–3 minutes until smooth and creamy.
- Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring between each interval until fully melted and smooth.
- Pour the melted chocolate into the mascarpone and beat until fully combined.
- Add the eggs one at a time, mixing well after each addition. Add the powdered sugar and mix again until smooth.
- Add the flour and gently fold it in using a spatula. Stop mixing as soon as the flour is fully incorporated. Do not overmix.
- Pour the batter into a greased 8- to 9-inch round pan (silicone pan works especially well).
- Bake for approximately 20 minutes. Allow the cake to cool completely, then refrigerate for 2 to 3 hours.
Make the chocolate glaze
- Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring between each interval until smooth.
- Add the butter in small pieces and stir until fully melted and combined.
- Place the chilled cake on a serving plate. Let the glaze cool for 2–3 minutes so it slightly thickens.
- Pour the glaze over the cake and spread evenly using an offset spatula or the back of a spoon.
- Refrigerate the cake for 30 minutes until the glaze sets. Remove the cake from the refrigerator 10 to 15 minutes before serving for the best texture and flavor.
Notes
- I love Trader Joe's Dark Belgian chocolate huge bars (the red one) for baking! They are the closest to what I use in France.