I hope you've all had a lovely Christmas?! I thought I would quickly pop back onto the blog to do a special Foodie Friday post to celebrate the upcoming New Year festivities. The past couple of days have been all about indulgence and enjoying yourself, so I wanted to share an absolutely delicious French Hot Chocolate Fondant Cake recipe, which is one of my favourite things to make during Christmas and New Year's.
This recipe was shared to me by a Parisian friend who spent some time studying in the UK last year before returning to France. Our whirlwind friendship is much missed, though we're still keeping in touch online - Lina, if you're reading this, this post is dedicated to you darling!
Chocolate Fondant Cake is a popular homemade dessert throughout France and there are many variations as it's one of those recipes that's frequently passed through the family, generation to generation. That said, the basis usually remains the same - it's simple and fuss-free to make and uses a lot of eggs, butter, chocolate and sugar, with not much flour. The coveted end result is an individual cake that has a firm top crust, soft sponge sides and a mouthwatering liquid chocolate centre.
Lina's version comes from her grandmother who had a serious sweet tooth so it involves milk chocolate, as well as dark, for an extra touch of sweet decadence. It's definitely worth investing in the highest quality ingredients that you can afford for the best results and to make this dessert even more special.
Ingredients:- (makes six individual cakes in ramekins)
- 100g High-Quality Cooking Chocolate - Milk
- 100g High-Quality Cooking Chocolate - Dark (at least 70%)
- 200g Unsalted Organic Butter
- 150g Caster Sugar
- 80g White Flour
- 5 Medium Organic Free-Range Eggs
- 3 Organic Free-Range Yolks
- Cinnamon Powder to serve (optional)
- Double Cream or Ice-Cream to serve (optional)
Method:-
- Preheat the oven to 200C / Gas Mark 6 and allow it to thoroughly heat up for a good 15-20 minutes before you bake anything, otherwise the cakes won't retain their liquid centres.
- Add boiling water to a saucepan and place a large heatproof bowl on top of it to make a bain-marie. Roughly cut the Butter into chunks and break up all of the Chocolate. Add both to the bowl and allow to gently melt over a low simmer for about 10 minutes, stirring occasionally.
- In a separate bowl, add the Caster Sugar and the 5 Eggs and whisk together. Add in the Flour and mix until you have a smooth consistency.
- Once the Chocolate and Butter has completely melted and cooled slightly, whisk in the 3 Egg Yolks. Then add the Caster Sugar/Egg mixture and combine everything together until smooth.
- Spoon the final mixture into six ramekins in even portions.
- Place the ramekins into the oven for 10 minutes - the tops should have a firm crust and the sides should be softer to indicate a liquid centre.
- Serve immediately with a light dusting of Cinnamon and a generous dollop of Thick Double Cream or Vanilla Ice-Cream - enjoy!
Time saver tip: You can make the cake mixture a day in advance and store it in the ramekins in the fridge, ready to bake for when you need them - perfect for dinner parties and special occasions.
What's your favourite type of chocolate cake?
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