fondant au chocolat corse

Chocolate? Again? Yes, I know this is the third chocolate post in a week but, you see, it’s really not my fault. In the nature vs nurture debate chocolate and I are bonded on both counts. My Brother almost burnt the house down in his younger years trying to melt MILO into chocolate. My sister is renowned for harbouring half eaten chocolate muffins in her handbag for emergency occasions. While my dads standard payment for taxi duties was always chocolate (of which I still stand 1000’s of bars in debt). Then there is my mother, who occasionally made us chocolate chip cookies. The first bag of chocolate chips would last minutes once in the house, the second bag would be sit burning a hole in the pantry, until the suggestion arose of maybe just having a few. At which, there would be a row of spoons pro-offered to be filled with the dark chips of goodness, seriously what child turns down chocolate. After a third trip to the grocery store the precious bag would be entrusted to me to hide from her until she needed it for cookies (this was a time when my honesty was stronger than my chocolate habit). So really I can’t be held to blame, I am simply a product of my genes and environment.

So here, completely unashamedly, is another chocolate recipe and it is as brilliant as the others in its own right. A friend here in Lyon made it for us one night and it was the best flour-less chocolate cake I have had to date (and I had had one just that afternoon for a patisserie… see its the genes). It was so good I had to stop drooling over her gorgeous industrial-loft apartment and obtain the recipe. Which, it turns out, comes from the back of a French bar of chocolate. Thank god for google translate.

Part of what makes this cake so great is it uses only four ingredients and takes 40 minutes to make. It is moist and moussy and the perfect dessert chocolate cake.

Fondant au Chocolat Corse
Recipe courtesy of Nestle

200 g Chocolate
125 g Butter
150 g Castor Sugar
6 Eggs

Preheat the oven to 200C. Melt the chocolate in a large microwave proof bowl (this will become the bowl for the whole mix), add the butter and stir in until it is completely melted and the mixture has a smooth velvety texture. Beat together egg yolks and sugar together until pale yellow and add to the chocolate mixture. It should now resemble a chocolate custard, put to one side.Beat the egg whites into soft snowy peaks. Carefully fold egg whites into the chocolate mixture, it will take time to combine but just keep slowly folding it until just combine. Line bottom and sides of a 20 cm cake tin with baking paper then grease.Pour the cake mixture into the tin and bake for 20 mins (you can use this time to lick the left over mix of the spoon). Allow to cool before removing from the tin. Devour
Note: It will look slightly uncooked in the middle when you first get it out of the oven but this is normal. It is also normal for it to sink in the middle. Simple sprinkle cocoa over top and serve with a dollop of crème fraîche and it will be picture perfect.
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3 Responses

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  3. Haha this post made me giggle. Yup, chocolate is super important. Keep the chocolate posts coming in!

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