Silky Smooth Chocolate Fondant Cake

Silky Chocolate Fondant Cake-2

Silky Smooth Chocolate Fondant Cake

Everyone needs a show-stopping super rich chocolate cake recipe in their repertoire. This cake is the business! It’s the perfect thing to serve your choc-a-holic friends or anyone you really want to impress. SUPER IMPORTANT: This cake cooks really quickly. So make sure you set your timer and watch this baby with an eagle eye. I made this for our new years eve dessert and over baked it. While my guests were very kind and said it was delicious, I was kicking myself the whole time because I knew it could have been so much better.

enough for: 8-10
takes: about 60 minutes

250g (8.5oz) unsalted butter
250g (8.5oz) dark chocolate (70% cocoa solids)
6 eggs
1/4 teaspoon pure stevia powder*
1 tablespoon chickpea or all-purpose flour

1. Preheat your oven to 180C (350F). Line a 20cm (8in) round cake tin with baking paper. Grease sides with a little butter.

2. Melt butter in a small saucepan. Remove from heat and add chopped chocolate. Stand for a few minutes to allow the chocolate to melt.

3. When the chocolate has melted add the eggs one at a time, stirring well after each. The mixture will start to look curdled or ‘split’ but don’t stress! Add stevia and flour and keep stirring until the mixture becomes smooth, silky and utterly gorgeous (trust me, it will feel like a miracle!). If the mixture still looks curdled, keep stirring – it can take a while. I find a wooden spoon works best.

4. Pour chocolatey goodness into your prepared pan and bake for 10 minutes or until the edges are just starting to puff up and feel a little springy. SUPER IMPORTANT: You want to err on the side of under baked to keep it lovely and moist and molten in the middle.

5. Cool in the pan. Slice into dainty portions (it’s very rich so a little goes a long way).

Variations

*important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/4 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/4 teaspoon = 4-6 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.

granular stevia – replace pure stevia powder with 4-6 tablespoons granular stevia.

no stevia – use you favourite sweetener… Honey, maple syrup, xylitol or white sugar! Just add and taste until you’re happy with the sweetness level.

sugar lovers – use 100g (3.5oz) sugar instead of the stevia. If you like things on the sweeter side add more.

dairy-free – coconut oil.

no flour – I’m afraid you really need the flour to bring the mixture together. I use chickpea flour because it’s gluten-free and is the only flour I keep in the house. Don’t substitute almond meal.

chunky – stir in chopped nuts before baking.

black forest – serve topped with fresh or roasted cherries and lots of cream.

pear & chocolate – top with slices of roast pear before baking.

egg-free – sorry! Eggs are critical here.

Shelf Life / Storage

This cake is lovely when first baked but also great straight from the fridge. The texture is firmer when chilled but I like both ways. Can be kept for 1-2 weeks in an airtight container in the fridge. Keeps for months in the freezer.

Silky Chocolate Fondant Cake

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