Almost-instant chocolate fondant cake

Almost-instant chocolate fondant cake

By
From
Paris Pastry Club
Serves
12
Photographer
Helen Cathcart

When it is hard to find time to make a cake – and really, a birthday can’t be without a cake – this fondant cake is here for you. It takes less than an hour from start to finish.

In my notebook, I’ve called it ‘perfect chocolate cake’. And it is, trust me. A crisp, almost brittle, crust and a rich and dark crumb.

It’s also pretty great for random days when chocolate is needed. Just saying…

Ingredients

Quantity Ingredient
100g dark chocolate, chopped into chunks
120g butter, cubed
4 eggs
200g caster sugar
60g plain flour

Method

  1. Preheat the oven to 170°C and generously butter a 20 cm cake tin.
  2. Melt the chocolate and butter together in a pan over a low heat, stirring every now and then with a spatula.
  3. Whisk the eggs and sugar in a heatproof bowl set over a pan of simmering water for a few minutes. The aim is to bring the mixture to slightly above room temperature.
  4. Remove from the heat, pour the chocolate over the egg mixture and fold in with a spatula.
  5. Sprinkle the flour in and gently incorporate it until just smooth.
  6. Pour the batter into the prepared tin and bake for 20–25 minutes until just set in the centre. Allow to cool slightly. Cut into wedges and serve with ice-cream – big fat scoops – and as many candles as you can fit.
Tags:
Paris Pastry Club
Fanny
Zanotti
French
Paris
Parisian
baking
baker
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