Chocolate fondant cake recipe

Dense, rich and splendid several terms that come to mind when describing this chocolate fondant cake recipe, also known as the flourless chocolate cake. Made with bittersweet chocolate and a touch of vanilla, this recipe makes the silky loaf cake or Gateau, which melts in your mouth.

Cook's Note: this flourless chocolate cake recipe is very similar to the chocolate truffle flavor and texture; Use of premium chocolate to achieve the best results.

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Ingredients:

• 1 egg yolk

• 1/3 cup granulated sugar

• 7 tablespoons milk

• 8 ounces bittersweet chocolate, finely chopped

• 1 Cup butter, cut into 16 pieces

• 2 teaspoons vanilla

Training:

In a large pot, mix together egg yolk and sugar-sand until it turns light yellow and slightly foamy. In a small saucepan on low heat to bring the milk to simmer.

After the milk is only beginning to bubble, add half of the milk, whisking egg, sugar mixture. Add remainder of hot milk to the tempered eggs, continue mixing and produce lower average heat for 1-2 minutes until mixture thickens and coats the spoon.

Place the chopped chocolate in a double boiler over 2 inches of emerging water. Pour the mixture over chocolate milk egg, constantly stirring until it is melted and mixture is smooth.

Add butter and vanilla hot chocolate milk mix and continue cooking, stirring until butter is completely melted, approximately 3 minutes. Pour the batter into a very lightly greased 9-inch Loaf pan and refrigerate chocolate fondant 6-8 hours or overnight.

To unmold the cake, place at the bottom of the tray in a large pan of hot water in 30 seconds. Loosen the edges of the cake with butter knife or offset spatula and draw it on a dish chilled. Cut crosswise slices of cake and serve cold.

This flourless chocolate cake recipe or Gato au chocolat chocolate makes generous servings 6-8.

Posted in: Chocolate Recipe