Cake of the Week: Regressive and Fall Fondant

Semi-baked, runny and regressive chocolate fondant is a firm favorite with many of us. You just need to master its preparation to get a cake with a slightly crispy surface that gives way when it touches the spoon, revealing a soft texture and a runny center. This autumn we are preparing this version with chestnut jam, an ideal recipe to finish off a dinner with friends or to cheer up on a Sunday afternoon. This disturbingly simple cake, which only takes 20 minutes to make, still rises to the level of a delicate dessert.

To get the perfect texture, there are two rules to follow: preheat the oven and leave it for two hours after baking, during which time the outside cools, thus sealing the fondant inside the cake. The result on the plate. Beautiful parts with a flowing heart. It’s enough to make it an ideal recipe for entertaining, as the dessert is made earlier in the evening and simply served alongside whipped cream. A new classic from our cookbooks.

Brown Chocolate and Whipped Cream Fondant Recipe

Preparation of fondant

Heat the oven to 200°C (number 6-7). Break the chocolate into pieces and place in a bowl with the butter, then melt in the microwave. In another bowl, beat the eggs with sugar until the mass is white, then add the flour, chestnut jam and finally the chocolate-butter mixture.

Baking fondant

Pour the resulting mass into a buttered and floured mold and bake for 12 minutes. Allow to cool for at least 2 hours before serving.

Preparation of whipped cream

We take the liquid cream out of the refrigerator at the last moment and pour it into a salad bowl. Add the remaining sugar. Whip the cream with an electric mixer and fold into the whipped cream. Serve with cake.