A French chocolate fondant (meaning “melting”) cake combines a decadent chocolate experience with simplicity. Because of its popularity, every French chef offers some version of it.
This recipe, which I based on the recipe by Ludovic Van Rompu, harmoniously balances the robust richness of dark chocolate with the creamy sweetness of milk chocolate. The interior is very moist and melting—just like a good chocolate fondant cake should be—with a gentle hint of sea salt to enrich it. It's another favorite—and I hope it will be yours, too!
Makes one 8-inch (20 cm) round cake about 3/4 inch (2 cm) tall
5 oz (140 g) 70% cacao dark chocolate, such as Valrhona Guanaja, or other premium dark chocolate near the same percentage cacao
2 oz (60 g) 40% cacao milk chocolate, such as Valrhona Jivara, or other premium milk chocolate near the same percentage cacao
8½ Tbsp (120 g) unsalted butter
1/4 cup plus 2½ Tbsp (50 g) all-purpose flour
½ cup plus 2 Tbsp (120 g) sugar
3 large (150 g) eggs, room temperature
1/3 tsp (1 g) flaky sea salt, such as Maldon
Lightly grease the bottom of an 8 by 2-inch (20 by 5 cm) round cake pan with butter, a neutral-flavor oil, or cooking spray. Line the bottom of the pan with an 8-inch (20 cm) round piece of parchment paper (Use the bottom of the cake pan to trace a circle of parchment paper the same circumference as the pan. Cut out the circle and place it upside down at the bottom of the pan so that any pencil marks are against the pan.) Lightly grease the top of the parchment paper and the sides of the pan.
Position the oven rack so that the cake will sit as close to the center of the oven as possible. Preheat the oven to 400°F (200°C).
In a glass or stainless-steel bowl set over a double boiler or in a hot water bath, or in a microwave using a microwave-safe bowl, melt together the dark and milk chocolates and the butter. Set aside to cool to about 100°F (38°C); the mixture should feel close to body temperature when added to the eggs and sugar (If it feels cold, gently warm it to body temperature using a water bath or in 5-second increments in the microwave. Stir the mixture and check its temperature again.)
In a separate bowl, add the sugar and eggs. Whisk to thoroughly combine, just until the eggs appear a little foamy on top (there is no need to lighten the mixture, just about 20 to 30 seconds of brisk whisking will do). Add the chocolate and butter mixture to the egg mixture. Whisk to thoroughly combine; the mixture will thicken. Sift in the flour and stir it in using the whisk. Stir in the salt.
Scrape the mixture into the prepared pan (the pan will be about one-third full). Place the pan in the oven and immediately reduce the oven temperature to 350°F (175°C). Bake for 22 minutes, or until slightly puffed and matte across the top. Transfer the cake to a cooling rack (The center temperature will register close to 180°F/ 82°C on an instant-read thermometer.) Let cool until the bottom of the pan feels slightly warm. The cake is at its best when served slightly warm from the oven.
To unmold, run a small knife or offset spatula between the edges of the cake and the pan to help release it. Invert a serving plate on top of the pan and invert the cake onto the plate. Carefully lift the pan off the cake (you may have to jiggle the pan a little) and peel off the parchment paper from the bottom of the cake (the paper may remain attached to the bottom of the pan). If you want the cake to be crust up, invert it again onto a separate serving plate.
Serve with a small scoop of vanilla bean ice cream on the side, if desired, or sitting on a pool of crème anglaise with berries.
If the cake is going to be consumed within 3 to 4 days, I do not refrigerate it, but I keep it well wrapped in plastic wrap. If the cake has cooled completely, I like to reheat a slice in the microwave for 10 seconds. Refrigerate or freeze for long-term storage.
Chef Zach’s Notes:
Compare this to Suzy Palatin’s moelleux cake.
When you invert the cake to release it from the pan, the bottom center will look darker than the outer edges and have a slightly wet appearance (though not gooey). This indicates the interior will be super moist and melting, as intended.