Here is an article where we will talk about chocolate. What chocolate!
I can already see your eyes light up…
The cake that I propose to you today is a classic. This is the chocolate fondant from Suzy, friend of Pierre Hermé. The recipe is precisely Pierre Hermé who shares it in his book My chocolate desserts.
Chocolate fondant is rich, but how good is it! This one is no exception to the rule, except that it is not good… It is very, very, very good. Its particularity lies in its very whipped preparation. The preparation of this delicacy is really very simple. Just follow all the steps.
All you have to do is enjoy every bite.
Suzy’s Chocolate Fondant:
250g chocolate (70%)
250 g butter at room temperature
4 large eggs at room temperature
Preheat the oven to 180°C.
Melt the chocolate in the microwave in 30 second increments.
Beat the soft butter and sugar at high speed for about 4 minutes.
While continuing to beat, add the eggs one at a time, beating for 1 minute between each one.
Reduce the speed to minimum and add the cold chocolate.
Add the flour. Mix until it disappears. The dough looks like “old-fashioned icing” according to P. Hermé. The color is pale, it is normal.
Pour the batter into a silicone mold of about 20/22 cm.
Bake for 30 minutes. If you plant a spade it comes out wet.
Reserve at room temperature.
To finish: accompanied by a custard, this cake becomes a delicious dessert