Fondant au Chocolat –Super Rich Chocolate Cake
Preparation: 30 min
Baking: about 30 min
One 9-inch spring form pan, buttered (or 2 heart shape pans)
Ingredients:
7 oz. (200g) bittersweet chocolate (52-60% de cacao), chopped
7 oz. (200g) unsalted butter, cut in pieces
2 oz. (50g) sugar, granulated
3 oz. (70G) powder sugar
5 large eggs
A pinch of salt
1.5 oz. (40g) cornstarch, shifted (optional)
For Glazing:
5 oz. (150g) bittersweet chocolate (52-60% de cacao), chopped
3 oz. (75g) unsalted butter, cut in pieces
Preheat the oven to 350°F
In a medium-sized heatproof bowl set over a pan of simmering water, melt the chocolate and butter. Remove from heat and set aside.
In another medium-sized bowl, beat the eggs until a bit thick. Add granulated sugar, powder sugar, and salt until thick and form (4-5 minutes), then fold the cornstarch if using in the egg mixture.
Fold the chocolate into the egg mixture one third at time. Pour the mixture into the prepared cake pan and bake it about 22-25 minute in the center of the oven. It is OK that the center is still wet if you insert a tooth pick, and it shows wet.
Cool off the pan 30 minutes on a wire rack. Remove the cake from the pan. Rest the cake on wire rack until cool completely about 2-3 hours.
In a small bowl melt the chocolate, butter and 2 tablespoon of water. Remove from heat and set aside to cool a little. Pour the glaze (fondant) over the cake evenly with using an offset spatula. Cool the cake at least 2 hours in refrigerator.
325° F (160° C)
350° F (175° C)
375° F (190° C)
400° F (205° C)
425° F (220° C)
450° F (235° C)