Gateau au Fondant Chocolat
Gateau au Fondant Chocolat
This is an adaptation of the famous "Fondant au Chocolat" recipe. Essentially, "melting chocolate" is a small pie-shaped dessert served in Europe, mainly known in Switzerland and France.
I used this recipe, modified it to my tastes, and made the cake version. I am a student in hotel school and thus could make the modifcations without hesitation; do NOT try to change this recipe! It is very delicate. WARNING: extremely heavy and must be served IMMEDIATELY (at least warm)
So, caution when baking, it cooks very fast but then slows towards the end. Here is my recipe (guard it as a secret and you will be the love of all your friends and family!)
Recipe (all ingredients in kg) makes a 26cm cake of 3cm thickness, enough for 4-5 people (or 3 girls who love chocolate):
0.200kg chocolate, min 55% cocoa
0.120kg butter, NOT margerine
0.100kg to 0.130kg sugar, white, granulated (your choice how much)
0.030kg flour (very careful, makes it rise considerably)
0.040 sugar, white, powdered
3 whole eggs (55g+) (seperate them manually)
Preheat oven to 160C.
1. Make a bain-marie (pot of approx. 1dl boiling water) and place a ceramic or glass or stainless steel bowl on top, covering the pot, and melt the chocolate. Add the butter in small cubes, slowly until there is a smooth mixture. Mix in both steps well with a spatula.
2. Add the sugar, extremely slowly, and mix well with spatula all the time. Add only the egg yolk (yellow). Mix.
3. Add the powdered
sugar, VERY slowly, and mix very well.
4. Add the flour, again VERY slowly, and mix very well.
5. When the chocolate mix is smooth and a little glossy, take it off the pot, and put it to cool on the counter top. In the meantime, take the eggwhites and beat them very stiff with a whisk (so if you turn the bowl upside down they dont fall out). Recommend an electronic mixer for those who aren't used to using a whisk.
6. Add the stiff eggwhites into the semi-cooled chocolate mixture. Make sure to get EVERYTHING mixed very well, any eggwhites left on the side will settle on top of the cake and ruin it.
7. Pour into 26cm round dish, or if you wish, a square one. Important is the height is no more than 2cm.
8. Bake at 160C for 15-25 minutes (depending on oven) on convection heat, from top and bottom. Then, turn down to 130-140C and let it bake for another 10-15 mins. Turn off the oven when a) you can smell it VERY strongly or b) if you prod it with your finger your imprint does not stay in the cake.
9. Serve warm, and try not to cut until the last moment. Chocolate should come out the middle!
10. ENJOY. Best with vanilla ice cream :)
You may need 1 or 2 tries to get this just right. Important is the QUALITY of chocolate you buy. Get the best one! (Lindt of Switzerland, or Belgian chocolate is good.