How To Make Flourless French Chocolate Fondant Cake?
Melt-in-Your-Mouth Bliss: Homemade Chocolate Fondant Cake!
Welcome to our mouthwatering blog post all about Chocolate Fondant Cake! If you’re a chocolate lover, then you’re in for a treat. Our Chocolate Fondant Cake is the ultimate indulgence, with its rich, fudgy texture and irresistible flavor. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this cake is sure to impress. Join us as we share our delicious recipe for this velvety dessert that will melt in your mouth and leave you craving more!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 6 to 8 servings
Yield: 1 cake
Cook Time: 15 mins
Total Time: 20 mins
Servings: 6 to 8 servings
Yield: 1 cake
Ingredients
- 1 large egg yolk
- 1 cup (8 ounces) unsalted butter, cut into 16 pieces
- 2 teaspoons vanilla extract
- 1/3 cup sugar
- 7 tablespoons whole milk
- 8 ounces bittersweet chocolate, finely chopped
Directions
Step 1: Gather the ingredients.
Step 2: In a large saucepan, whisk the egg yolks and granulated sugar until the mixture is pale yellow and slightly foamy. In a separate small saucepan, bring the milk to a simmer over low heat.
Step 3: Once the milk begins to bubble (be careful not to let the milk boil or it will curdle), add half of the milk to the egg and sugar mixture, stirring constantly. Add the remaining hot milk to the tempered eggs, continue stirring, and cook over low-medium heat until the mixture thickens and coats a spoon, 1 to 2 minutes.
Step 4: Place the chopped chocolate in a double boiler set over 2 inches of simmering water. Pour the milk and egg mixture over the chocolate, stirring constantly, until melted and the mixture is completely smooth. The chocolate can also be melted in the microwave, but care must be taken as the chocolate can burn easily.
Step 5: Add the butter and vanilla extract to the hot chocolate milk mixture and continue cooking and stirring until the butter is completely melted (about 3 minutes). Pour the batter into a very lightly greased 9-inch loaf pan or a classic round mold and refrigerate the chocolate fudge for 6 to 8 hours or overnight.
Step 6: To loosen the cake, place the bottom of the mold in a large pot of hot water for 30 seconds. Loosen the edges of the cake with a butter knife or offset spatula and invert onto a chilled serving platter. Slice the cake crosswise and serve cold.
Step 2: In a large saucepan, whisk the egg yolks and granulated sugar until the mixture is pale yellow and slightly foamy. In a separate small saucepan, bring the milk to a simmer over low heat.
Step 3: Once the milk begins to bubble (be careful not to let the milk boil or it will curdle), add half of the milk to the egg and sugar mixture, stirring constantly. Add the remaining hot milk to the tempered eggs, continue stirring, and cook over low-medium heat until the mixture thickens and coats a spoon, 1 to 2 minutes.
Step 4: Place the chopped chocolate in a double boiler set over 2 inches of simmering water. Pour the milk and egg mixture over the chocolate, stirring constantly, until melted and the mixture is completely smooth. The chocolate can also be melted in the microwave, but care must be taken as the chocolate can burn easily.
Step 5: Add the butter and vanilla extract to the hot chocolate milk mixture and continue cooking and stirring until the butter is completely melted (about 3 minutes). Pour the batter into a very lightly greased 9-inch loaf pan or a classic round mold and refrigerate the chocolate fudge for 6 to 8 hours or overnight.
Step 6: To loosen the cake, place the bottom of the mold in a large pot of hot water for 30 seconds. Loosen the edges of the cake with a butter knife or offset spatula and invert onto a chilled serving platter. Slice the cake crosswise and serve cold.
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