Double Chocolate Fondant Cake

Ingredients

150 g dark chocolate, chopped

100 g unsalted butter

150 g granulated sugar

2 large eggs

60 g cornstarch or all-purpose flour, sifted

Pinch of fine salt

Flaky sea salt (such as Maldon), for topping

2 chocolate bars of choice (white, milk, or a mix), broken into pieces

Instructions

Step 1

Preheat the oven to 170°C (340°F). Line a small baking pan with parchment paper.

Step 2

Gently melt the chopped dark chocolate and unsalted butter together until smooth (use a double boiler or short bursts in the microwave, stirring frequently).

Step 3

Stir the granulated sugar into the melted chocolate mixture until combined.

Step 4

Add the eggs one at a time, mixing well after each addition, until the batter is glossy.

Step 5

Fold in the sifted cornstarch (or all-purpose flour) and a pinch of fine salt. Mix just until combined — do not overmix.

Step 6

Pour half of the batter into the prepared pan and spread evenly.

Step 7

Arrange the broken pieces of the two chocolate bars evenly over the batter, then cover with the remaining batter.

Step 8

Lightly sprinkle the top with flaky sea salt.

Step 9

Bake for 25–30 minutes, depending on how gooey you prefer the center. The top should form a delicate crust while the inside remains soft.

Step 10

Let the cake rest for about 30 minutes to set slightly, then slice and serve. Serve warm with a scoop of vanilla or nut-based ice cream if desired.

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Double Chocolate Fondant Cake

By

Desserts

Rich, gooey and deeply chocolatey, this fondant cake sits between a brownie and a lava cake. Quick to make and impressive to serve — particularly delicious with a cold scoop of ice cream.

Yield

6

Time

1 hour 15 minutes

Rating

—

Ingredients

150 g dark chocolate, chopped

100 g unsalted butter

150 g granulated sugar

2 large eggs

60 g cornstarch or all-purpose flour, sifted

Pinch of fine salt

Flaky sea salt (such as Maldon), for topping

2 chocolate bars of choice (white, milk, or a mix), broken into pieces

Instructions

Step 1

Preheat the oven to 170°C (340°F). Line a small baking pan with parchment paper.

Step 2

Gently melt the chopped dark chocolate and unsalted butter together until smooth (use a double boiler or short bursts in the microwave, stirring frequently).

Step 3

Stir the granulated sugar into the melted chocolate mixture until combined.

Step 4

Add the eggs one at a time, mixing well after each addition, until the batter is glossy.

Step 5

Fold in the sifted cornstarch (or all-purpose flour) and a pinch of fine salt. Mix just until combined — do not overmix.

Step 6

Pour half of the batter into the prepared pan and spread evenly.

Step 7

Arrange the broken pieces of the two chocolate bars evenly over the batter, then cover with the remaining batter.

Step 8

Lightly sprinkle the top with flaky sea salt.

Step 9

Bake for 25–30 minutes, depending on how gooey you prefer the center. The top should form a delicate crust while the inside remains soft.

Step 10

Let the cake rest for about 30 minutes to set slightly, then slice and serve. Serve warm with a scoop of vanilla or nut-based ice cream if desired.