If you’re looking for the ultimate chocolate indulgence, this Chocolate Fondant Cake is your match made in dessert heaven! Baked slowly in a saucepan for maximum thickness, this cake delivers unparalleled richness and a velvety melt-in-your-mouth experience. The perfect treat for chocolate lovers.
Ingredients:
- 300g dark chocolate (70% cocoa)
- 200g unsalted butter
- 5 eggs
- 150g white sugar
- 5g salt
Instructions:
- Melt the dark chocolate and butter together using a bain-marie over medium heat or in the microwave in 30-second intervals until smooth.
- In a separate bowl, whisk together eggs and sugar immediately, ensuring the eggs don’t cook. Use an electric whisk for the sugar to dissolve completely.
- Gradually add the melted chocolate (slightly cooled) into the egg and sugar mixture. Mix well, then add salt and combine.
- Line a small saucepan (around 17 cm diameter) with parchment paper and pour in the chocolate batter. Avoid using a saucepan with a plastic handle. You can also use a regular baking pan if preferred.
- Bake in a preheated oven at 200°C (390°F) for 5 minutes, then lower the temperature to 150°C (300°F) and bake for another 16 minutes. The cake will be very wobbly when removed from the oven; this is normal.
- Let it set overnight at room temperature to achieve the perfect fudgy consistency.
Extra Tips for Success:
- Ensure your melted chocolate isn’t too hot when mixing with eggs to avoid curdling.
- Resting the cake overnight at room temperature is key to achieving the perfect texture.
- Garnish with powdered sugar or fresh berries for an elegant presentation.
Why This Recipe Works: The combination of high-quality dark chocolate, careful baking at two different temperatures, and allowing the cake to rest overnight creates an extraordinary texture that’s both dense and incredibly smooth. Baking it in a saucepan enhances the thickness and keeps the moisture intact, making this chocolate cake irresistibly decadent.
