Molten Chocolate Fondant Cake by @chiara_serpaggi

48 min

8 servings

🍫

120 g

Dark chocolate 65%

🥛

80 g

Milk chocolate 40%

🧈

120 g

Salted butter

🧂

3 g

Fleur de sel

🥚

150 g

Eggs

🍬

100 g

Brown sugar

🌾

90 g

Flour

🍞

Cocoa shortcrust pastry

🍫

Chocolate gel

🍫

Chocolate crumble

🍫

Dark chocolate ganache

🍫

White chocolate vanilla ganache

  1. Preheat

    Preheat the oven to 190°C / 375°F.

  2. Weigh
    • Dark chocolate 65%
    • Milk chocolate 40%
    • Salted butter

    Weigh the dark chocolate, milk chocolate, salted butter, brown sugar, flour, and fleur de sel.

  3. Melt
    • Dark chocolate 65%
    • Milk chocolate 40%
    • Salted butter

    Melt the dark chocolate, milk chocolate, and salted butter until smooth.

  4. Whisk
    • Egg
    • Brown sugar

    Whisk the 3 eggs with the brown sugar until combined.

  5. Fold
    • Wheat flour
    • Fleur de sel
    • Eggs

    Fold the wheat flour and fleur de sel into the egg mixture.

  6. Pour
    • Dark chocolate 65%
    • Milk chocolate 40%
    • Salted butter

    Pour in the melted chocolate-butter mixture and fold until homogeneous.

  7. Pour

    Pour the batter into the cake pan or high cake ring, filling it about three-quarters full.

  8. Bake

    Bake for 14 to 17 minutes at 190°C / 375°F, keeping the center molten.

  9. Serve

    Rest the fondant for 2 minutes before serving warm.

  10. Bake

    Bake for 18 minutes at 170°C.

  11. Mix

    Scrape clean the edge of the bowl after mixing.

  12. Garnish
    • Dark chocolate 65%

    Finish with a chocolate shell coating and cover it with chocolate crumble.

  13. Pipe
    • Dark chocolate 65%

    Make a dark chocolate ganache and a white chocolate vanilla ganache for piping.

  14. Pipe

    Pipe the two ganaches onto the cake freely, without a fixed pattern.

Molten Chocolate Fondant Cake by @chiara_serpaggi

48 min

8 servings

🍫

120 g

Dark chocolate 65%

🥛

80 g

Milk chocolate 40%

🧈

120 g

Salted butter

🧂

3 g

Fleur de sel

🥚

150 g

Eggs

🍬

100 g

Brown sugar

🌾

90 g

Flour

🍞

Cocoa shortcrust pastry

🍫

Chocolate gel

🍫

Chocolate crumble

🍫

Dark chocolate ganache

🍫

White chocolate vanilla ganache

Preparation Steps

  1. Step 1/14

    Preheat the oven to 190°C / 375°F.

  2. Step 2/14

    Weigh the dark chocolate, milk chocolate, salted butter, brown sugar, flour, and fleur de sel.

    🍫Dark chocolate 65%
    🥛Milk chocolate 40%
    🧈Salted butter
    🍬Brown sugar
    🌾Wheat flour
    🧂Fleur de sel
    ⚖️Kitchen scale

  3. Step 3/14

    Melt the dark chocolate, milk chocolate, and salted butter until smooth.

    🍫Dark chocolate 65%
    🥛Milk chocolate 40%
    🧈Salted butter
    🥣Heatproof bowl
    🥄Silicone spatula

  4. Step 4/14

    Whisk the 3 eggs with the brown sugar until combined.

    🥚Egg
    🍬Brown sugar
    🥣Mixing bowl
    🥄Whisk

  5. Step 5/14

    Fold the wheat flour and fleur de sel into the egg mixture.

    🌾Wheat flour
    🧂Fleur de sel
    🥣Mixing bowl
    🥄Silicone spatula

  6. Step 6/14

    Pour in the melted chocolate-butter mixture and fold until homogeneous.

    🍫Dark chocolate 65%
    🥛Milk chocolate 40%
    🧈Salted butter
    🥣Mixing bowl
    🥄Silicone spatula

  7. Step 7/14

    Pour the batter into the cake pan or high cake ring, filling it about three-quarters full.

    🍰Cake pan or high cake ring
    🥄Silicone spatula

  8. Step 8/14

    Bake for 14 to 17 minutes at 190°C / 375°F, keeping the center molten.

    🍰Cake pan or high cake ring

  9. Step 9/14

    Rest the fondant for 2 minutes before serving warm.

    🍰Cake pan or high cake ring

  10. Step 10/14

    Bake for 18 minutes at 170°C.

  11. Step 11/14

    Scrape clean the edge of the bowl after mixing.

  12. Step 12/14

    Finish with a chocolate shell coating and cover it with chocolate crumble.

  13. Step 13/14

    Make a dark chocolate ganache and a white chocolate vanilla ganache for piping.

  14. Step 14/14

    Pipe the two ganaches onto the cake freely, without a fixed pattern.

Composition

Ingredients

Types

Chocolate, Dairy, Seasonings, Eggs, Sweeteners

Ingredients

Dark chocolate 65%, Milk chocolate 40%, Salted butter, Fleur de sel, Eggs, Brown sugar, Flour, Cocoa shortcrust pastry, Chocolate gel, Chocolate crumble, Dark chocolate ganache, White chocolate vanilla ganache

Notes

Dark chocolate 65% (Vietnam origin, Chocolat Nicolas Berger), Milk chocolate 40% (Peru origin, Nicolas Berger), Brown sugar (cassonade or vergeoise), Cocoa shortcrust pastry (pate sucree cacao, rolled out to line the tall ring, no amount given), Chocolate gel (frozen as an insert for the molten center, no amount given), Chocolate crumble (chocolat grue, coats the chocolate shell, no amount given), Dark chocolate ganache (piped ganache, intense dark chocolate, no amount given)

Allergens

Milk, Egg

Dietetics

Dietary regimen

Vegetarian

Calories

371 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 35g, Total fat: 24g, Saturated fat: 14g, Fiber: 3g, Sugars: 27g

Nutritional Information

Minerals

Calcium: 62mg, Iron: 3.1mg, Potassium: 191mg, Magnesium: 48mg

Vitamins

Vitamin A: 160µg, Vitamin D: 0.5µg, Vitamin B12: 0.3µg, Vitamin E: 1.1mg

Preparation

Time Information

Preparation

30 minutes

Cooking

18 minutes

Overall

48 minutes

Difficulty

Level

Expert (4/4)

Steps

14 steps

Equipments

Utensils

Mixing bowl, Whisk, Silicone spatula, Kitchen scale, Cake pan or high cake ring, Heatproof bowl

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Dessert, Celebration, Chocolate craving

Origin

Source

Platform

instagram

Original Creator

@chiara_serpaggi

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Molten, Gooey, Tender, Fudgy

Flavors

Chocolatey, Sweet, Buttery, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave in a warm room), fridge : 3 days (Store in an airtight container,Reheat briefly before serving for a softer center), freezer : 2 months (Wrap individual portions tightly,Thaw overnight in the refrigerator before reheating)