Chocolate Fondant

CHOCOLATE FONDANT (1 PAN, APPROX. 25 CM)

 

Ingredients:

 

• 9 eggs

• 550 g sugar

• 50 g flour (or cornstarch)

• 420 g butter

• 400 g 70% chocolate (the best quality you can find—it makes all the difference)

 

Instructions:

 

 

1. Melt the butter and chocolate:

 

• Melt the butter in a microwave-safe bowl. If you don’t have a microwave, use a double boiler—but be prepared to wait longer.

 

• While the butter is still warm, add the chopped chocolate and stir gently until completely melted and combined.

 

2. Prepare the egg and sugar mixture:

 

• Beat the eggs with the sugar. Don’t whip them—you’re not looking to incorporate air, just dissolve the sugar.

 

• Add the flour or cornstarch and mix until fully incorporated.

 

3. Combine the mixtures:

 

• Once both mixtures are smooth, gradually add the chocolate-butter mixture to the eggs and sugar. Stir gently until you have a uniform batter.

 

4. Prep the pan:

 

• Line a round 25 cm pan with parchment paper.

 

• Sprinkle a pinch of flaky sea salt on the bottom of the pan.

 

5. Assemble and bake:

 

• Pour the fondant batter into the prepared pan. Sprinkle another pinch of flaky sea salt over the top. (The salt should stay on the surface; don’t mix it in too much.)

 

• Preheat your oven to 170 °C (340 °F) and bake for 20–25 minutes. When it’s done, the fondant should look undercooked—this is intentional. Have faith.

 

6. Cool and rest:

 

• Let the fondant cool at room temperature for 30 minutes.

 

• If you’re not serving it immediately, refrigerate it for the next day or let it cool completely at room temperature.

 

It’s simple, decadent, and unapologetically rich—everything a chocolate fondant should be. Enjoy the cake, and remember, sometimes the sweetest things in life come from the most unexpected places. 😊