Chocolate fondant (chocolate cake)

Name: Chocolate fondant (chocolate cake) - Mona A.
Ingredients: 150g dark chocolate; 150g unsalted butter; 75g flour; 3 eggs; 150g powdered sugar

Dessert - Chocolate fondant (chocolate cake) by Mona A. - Recipia

Chocolate Lava Cake I have made this cake dozens of times, especially when I want something truly simple, without searching for special ingredients or complicated procedures. Each time, the result is a cake with a soft interior and a slightly crispy exterior, quite similar in texture to a pound cake, not a sponge cake. The recipe doesn’t require much planning or fancy techniques, and I always have the ingredients on hand. Quick Info Total Time: approx. 1 hour (including cooling and breaks) Preparation Time: 25 minutes (including melting and mixing) Baking Time: 15 minutes Servings: 6-8, depending on the size of the pan Difficulty: easy-medium Recipe Type: homemade dessert, casual occasions, or when you want a quick chocolate treat Ingredients 150 g dark chocolate (at least 50% cocoa, no milk additives) 150 g unsalted butter 75 g flour 3 large eggs 150 g powdered sugar Instructions 1. Start by melting the chocolate together with the butter in a bain-marie. Place them in a heatproof bowl set over a pot of simmering water on low heat. Stir occasionally until everything is smooth and glossy. Set aside to cool for a few minutes. 2. In a separate bowl, whisk the eggs with the powdered sugar. I use a whisk, not a mixer, to avoid over-aerating the batter. In about 3-4 minutes, the mixture will become lighter in color and slightly frothy. 3. Sift the flour directly over the egg and sugar mixture. Gently fold it in to avoid any lumps. 4. Slowly pour the melted chocolate and butter mixture over the egg and flour cream. Carefully mix to avoid losing volume. The batter should not be too liquid, but not as thick as a sponge cake either. 5. Choose a suitable baking dish or individual muffin molds (both work well). If using a dish, divide the batter into two equal parts. Pour the first half directly into the dish, and leave the other half in the bowl. 6. Place the dish and the bowl with the remaining batter in the refrigerator for 20 minutes. This helps with the texture contrast after baking. 7. Remove from the refrigerator and let them sit at room temperature for 10 minutes so they’re not ice-cold. 8. Sprinkle a few small pieces of chocolate (from the original bar or another plain chocolate) over the batter in the dish. This step is optional but adds extra creaminess in the center. 9. Pour the remaining batter from the bowl over the one in the dish, covering it evenly. 10. Bake in a preheated oven at 180°C (static, no fan) for 15 minutes. The surface should be firm and slightly cracked, while the interior remains soft, not fully set. 11. Remove the dish and let the cake cool. You can slice it after a few minutes, but ideally, let it sit for at least 20-30 minutes to avoid it falling apart when cut. Why I Make This Recipe Often I love it because it takes little time and doesn’t require complicated techniques. The ingredients are easy to find, and the result has that moist texture in the center that is hard to achieve with other quick cakes. It’s good both cold and slightly reheated if you prefer. It works well as a dessert after lunch or with coffee, without any fuss. Tips and Variations Tips - For a balanced texture, don’t over-aerate the eggs with sugar. - Let the mixture cool to room temperature before baking; otherwise, it may crack uncontrollably. - Use butter and chocolate with minimal additives for an intense flavor. Substitutions - If you don’t have powdered sugar, you can use granulated sugar quickly blended. - Dark chocolate is essential for flavor, but you can mix in a little milk chocolate if you want something milder. - Butter cannot be replaced with margarine without changing the texture. Variations - For an orange flavor, you can grate some orange zest into the mixture. - Sprinkle a pinch of coarse salt on the surface before baking for an accent. - In muffin molds, the baking time decreases to 10-12 minutes; check to ensure they remain soft in the center. Serving Ideas - Serve the slices plain or with fresh fruits (raspberries, strawberries). - It also pairs well with whipped cream or plain Greek yogurt. - If you refrigerate it for a bit, it cuts more neatly and has a denser structure. Frequently Asked Questions 1. Do I have to use a bain-marie, or can I melt the chocolate and butter in the microwave? Yes, you can melt them in the microwave if you stir frequently and don’t leave it too long at once to avoid burning. 2. Why should the mixture be refrigerated before baking? It helps create a contrast between the crispy exterior and the soft interior. If you skip this step, the cake will be more uniform but not as “moelleux.” 3. What type of pan is best? A ceramic or non-stick pan, not too large (18-20 cm in diameter or a small rectangular one). In individual molds, check after 10 minutes. 4. How do I check if it’s done? The surface should feel firm to the touch but slightly soft in the center. Don’t let it dry out completely in the oven. 5. Can it be made without powdered sugar? Powdered sugar dissolves more easily, but granulated sugar that’s been ground a bit will work too. Nutritional Values (estimate for one of 8 servings) Calories: approx. 300 kcal Protein: 4-5 g Fat: 18 g Carbohydrates: 30 g These are estimates calculated from the ingredients, without toppings. Most calories come from chocolate, butter, and sugar. Storage and Reheating The cake can be stored at room temperature, covered, for up to 2 days. After that, the texture becomes denser. For longer storage, keep it in the refrigerator, but let it come to room temperature or warm it slightly before serving. It won’t retain the same soft interior after more than a day, but the taste remains good. I do not recommend freezing, as the texture suffers during thawing.

Chocolate fondant (chocolate cake)

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