Chocolate Fondant

– if possible sort of Cremant – semi-stiff whipped altogether Yield: For The Vanilla Sauce

Cover the cake springform pan with parchment paper and butter it. Melt the chocolate together with the butter in a water bath, mix well and remove from the water bath. Beat the egg yolks and sugar until creamy and mix in. Add the cognac, stir in the sifted flour and finally stir in the egg whites. Pour the mixture into the cake springform pan and bake in a heated oven at 160 °C for about 40 minutes. Cool the cake, remove from the mold and dust with powdered sugar. (It is normal for the cake to collapse slightly repeatedly, it should not be fluffy). For the sauce, combine cornstarch, egg yolks, milk, sugar, scraped vanilla pulp and vanilla bean stem, stirring continuously with a whisk until before boiling and thickened. Continue stirring for a few more minutes, take down the saucepan and cool the sauce while stirring.

Cut the cake into pieces, serve with the custard and decorate with chocolate chips.

Comments

The “fondant au chocolat” comes in countless variations and with almost as many names. One time the recipe calls for a little more sugar, another time a little less butter. The only important thing is to resist the temptation to make it into a light pastry. This would be unforgivable and would destroy the whole charm. To reduce the number of calories, only one way is recommended: smaller butts.

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