This ultimate chocolate fondant cake, often mistaken for a chocolate soufflé but far richer, is the pinnacle of indulgent desserts. With its soft, airy texture and a molten core, this cake is a sumptuous treat that’s perfect for any chocolate lover. Enhanced with both dark and milk chocolate, it balances richness with a hint of sweetness, creating a dessert that’s hard to resist.
Why You’ll Love This: The dual chocolate blend gives this cake a complex flavor profile that chocolate aficionados will appreciate. The molten center is a gooey, delightful surprise that makes each bite heavenly. The addition of brown sugar adds depth to the sweetness, while a pinch of salt cuts through to balance the flavors beautifully.
Perfect Occasion: Ideal for celebrating special occasions, from anniversaries to holiday gatherings, or as a luxurious treat to elevate a weekend dinner at home. It’s also a fantastic choice for a post-fast treat to enjoy something exceptionally delicious and satisfying.
Decoration Tips: Dust the cake with powdered sugar for a simple yet elegant finish. For those who want to add a bit more flair, serve each slice with a scoop of vanilla ice cream or a dollop of crème fraîche. A drizzle of caramel or a sprinkle of sea salt can also enhance the chocolate flavor.
Ingredients:
- 150 grams of high-quality dark chocolate (70% cocoa)
- 50 grams of milk chocolate
- 100 grams of butter (60 grams unsalted and 40 grams salted, or add 4 grams of salt to unsalted butter)
- 5 large eggs
- 60 grams of Swetango sugar substitute or regular sugar
- 30 grams of dark brown sugar
- 20 grams of flour or cornflour, sifted
Instructions:
- Preheat your oven to 220°C (428°F).
- Melt the chocolate and butter together using a double boiler or microwave.
- In a separate bowl, beat the eggs with both sugars until light but not overly fluffy.
- Gradually fold the melted chocolate mixture into the eggs, mixing gently to combine.
- Fold in the sifted flour until just combined.
- Pour the batter into a 20-22 cm round baking pan and freeze for about 30 minutes.
- Place the cake in the oven and bake for 5 minutes at 220°C, then reduce the temperature to 120°C (248°F) and continue baking for 35 minutes. The cake should have a firm exterior but still be soft and jiggly inside.
- Allow the cake to stabilize at room temperature before serving. Optionally, dust with powdered sugar when cool.
- Store any leftovers in the refrigerator and gently reheat in the microwave when ready to serve again.
Enjoy this luscious chocolate fondant cake, a true masterpiece that combines simplicity with deep, luxurious flavors for a memorable dessert experience.
