Nutrition Facts
6 servings
6
Chocolate Fondant with Mascarpone Recipe
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An ultra-melting chocolate cake for the most indulgent!
For the cake
200 Chocolate
250 Mascarpone
4 Egg
75 Powdered sugar
40 Flour
For the icing
100 Milk chocolate
50 Butter
Flower of salt
Directions
1
For the cake: Preheat the oven to 150°C (convection). Place the chocolate in a bowl and melt it in the microwave. Pour the mascarpone into the bowl of a mixer and whisk it a little to loosen it. If it is at room temperature, this is very easy to do. Pour the melted chocolate over the mascarpone and mix. Feel free to scrape the sides of the bowl with a spatula to get all the chocolate. Add the eggs one by one, whisking for about thirty seconds after adding each egg. The mixture will become a bit more liquid. Add the sifted powdered sugar and mix. Add the sifted flour and mix. Pour the batter into a stainless steel frame or a silicone mold (you can do like me and place a sheet of aluminum foil under the frame to prevent leaks). Then place the frame on a silicone mat if you have one. The silicone will help keep the cake moist during baking. Then place everything directly on the oven rack. Bake for about 20 minutes. Remove the stainless steel frame (I did not grease it, and I had no trouble removing it). Let the cake cool before placing it in the fridge for 2 hours.
2
To finish For the glaze: Place the chocolate in a bowl and melt it in the microwave. Add the softened butter and mix with a spatula. Then spread the glaze on the cake. It should be creamy but not runny. If it is, simply chill the glaze for a while. Trim the edges of the cake with a large serrated knife to make it presentable.
Ingredients
For the cake
200 Chocolate
250 Mascarpone
4 Egg
75 Powdered sugar
40 Flour
For the icing
100 Milk chocolate
50 Butter
Flower of salt
Directions
Directions
1
For the cake: Preheat the oven to 150°C (convection). Place the chocolate in a bowl and melt it in the microwave. Pour the mascarpone into the bowl of a mixer and whisk it a little to loosen it. If it is at room temperature, this is very easy to do. Pour the melted chocolate over the mascarpone and mix. Feel free to scrape the sides of the bowl with a spatula to get all the chocolate. Add the eggs one by one, whisking for about thirty seconds after adding each egg. The mixture will become a bit more liquid. Add the sifted powdered sugar and mix. Add the sifted flour and mix. Pour the batter into a stainless steel frame or a silicone mold (you can do like me and place a sheet of aluminum foil under the frame to prevent leaks). Then place the frame on a silicone mat if you have one. The silicone will help keep the cake moist during baking. Then place everything directly on the oven rack. Bake for about 20 minutes. Remove the stainless steel frame (I did not grease it, and I had no trouble removing it). Let the cake cool before placing it in the fridge for 2 hours.
2
To finish For the glaze: Place the chocolate in a bowl and melt it in the microwave. Add the softened butter and mix with a spatula. Then spread the glaze on the cake. It should be creamy but not runny. If it is, simply chill the glaze for a while. Trim the edges of the cake with a large serrated knife to make it presentable.
Notes
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Proot
Super chocolate cake, very comforting. Exactly what was needed during lockdown! Chosen by my son for his birthday, that says a lot about how good it is! Excellent with nuts. -
sheryne
Bake it in a pie dish for 15 to 20 minutes, monitoring it by inserting a knife; if it comes out clean, it's done, or barely for a softer texture, at 150 degrees in a convection oven (it all depends on your oven). -
gribouille
This recipe is incredible! I've only received compliments... even without the frosting, with the frosting it's the best. Thank you, except for the calories! -
ma-d
Excellent! I made it double in a large stainless steel tray with a flexible mat for a gathering of 25 people. It can be cut into cubes and the cake lasts a long time. -
Gimsab
I will try
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