Chocolate fondant cake
SERVES
10
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
22
MINUTES
CUISINE
COURSE
Dessert
Method
Preheat the oven to 180°C/350°F/gas mark 4. You will need a round 22-cm silicone pan.
Melt the chocolate and butter in a large bowl over a pan of simmering water. (You can also melt them in the microwave — but do not melt them on direct heat.)
Set aside to cool for a few minutes. Add the sugar and stir thoroughly.
Add the eggs one at a time, mixing well after each addition, but without beating too much air into the mix. Fold in the flour.
Pour the batter into the silicone pan and bake for around 22 minutes. The cake will be wobbly in the middle. Remove from the oven.
Leave the cake to cool completely before turning it out. Cut the cake into slices and top each one with a dollop of crème fraîche.
Ingredients
200g good-quality dark chocolate (65% cocoa is ideal), chopped
200g unsalted butter, chopped
200g sugar
5 medium eggs
1 level tbsp flour
crème fraîche, to serve
Method
Preheat the oven to 180°C/350°F/gas mark 4. You will need a round 22-cm silicone pan.
Melt the chocolate and butter in a large bowl over a pan of simmering water. (You can also melt them in the microwave — but do not melt them on direct heat.)
Set aside to cool for a few minutes. Add the sugar and stir thoroughly.
Add the eggs one at a time, mixing well after each addition, but without beating too much air into the mix. Fold in the flour.
Pour the batter into the silicone pan and bake for around 22 minutes. The cake will be wobbly in the middle. Remove from the oven.
Leave the cake to cool completely before turning it out. Cut the cake into slices and top each one with a dollop of crème fraîche.
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