Chocolate Fondant with Mascarpone Recipe

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.

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.