Friday, September 9, 2011

French Friday

Fondant Chocolat
Fondant Chocolat can refer to two things in french; Originally used to describe a very dense and rich chocolate cake, it is now also refers to molten lava cakes. The recipe I am posting refers to the deep,rich tasting chocolate cake, which is sooooooo delcious. Although the recipe was great by itself, after adding three tablespoons of cocoa powder it turned into an AMAZING recipe. It was so good that I made up a new recipe, using white chocolate intsead of dark, and added orange zest (I forgot to add juice) and vanilla. Reminds me of creamsicle ice cream.

(Adapted from Cakes,Desserts and Puddings)

  • 7oz (200g) dark chocolate
  • 4 eggs
  • 1 teaspoon  of salt
  • 5oz (150g) butter (unsalted,softened)
  • 5oz (150g) sugar
  • 2oz (50g) all-purpose flour
  • 3 tablespoons cocoa powder

Pre-heat your oven 350F (180C)
1. Melt the chocolate over a double boiler, then set aside to cool.
2. Seperate the eggs, and whisk the egg whites until stiff peaks form. Set the egg yolks aside.
3. Cream together the the softened butter an sugar in a large bowl. Add the egg yolks and stir until combined.
4. Add the cooled melted dark chocolate slowly, and stir until just combined, then add the salt,flour and cocoa powder.
5. Fold in the beaten egg whites.
6. Grease an 10inch (25cm) cake tin with butter or cooking spray, and fill it with the cake batter, smooth the top with a spatula.
7. Bake for 30 minutes, and once cooled, you can top it with powdered sugar or cocoa powder if you want to.
Another reason I love this cake is because, it's moist and decadent on the inside but has a thin crunchy layer on top. I loved it so much I made a variation with white chocolate and orange. I'll just post the ingredients because the method is the same as above, just add the orange zest and juice and vanilla when you add the white chocolate.


  • 7oz (200g) white chocolate, melted and cooled
  • 4 eggs
  • 4.5oz (130g) butter
  • 2 tablespoons zest
  • 1 tablespoon orange juice
  • 1&1/2 teaspoons vanilla extract
  • 5oz (150g) sugar
  • 2oz (50g) all purpose flour

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