This 5 ingredients French Chocolate Fondant Cake is the most decadent, fudgy and delicious chocolate cake you will ever try - ready in less than 40 minutes!
120gr (1/2 cup)Caster Sugaror fine white granulated sugar
4Eggsat room temperature
50gr (1/3 cup)Plain / All-Purpose Flour
Instructions
Preheat your oven on 180'C/350'F. Prepare the 20cm / 8inch Springform Pan (see note 1) by lining the bottom with baking paper and lightly greasing the edges with butter or oil.
Finely chop the Chocolate and place it in a heat-proof bowl along with the cubed Butter. Melt over a double boiler or in the microwave in 30 seconds increments. Stir to combine until smooth then set aside to cool down.
In a separate bowl, whisk together the Eggs and Sugar for about a minute or until you can see small bubbles (see note 2). Pour in the melted Chocolate and Butter and whisk until combined.
Add the sifted Flour and whisk until just combined.
Pour the cake batter into the prepared springform pan and spread it around with a spatula if required.
Bake for 20 to 22 minutes (see note 3). Leave to cool down completely before serving.
Video
Notes
It is really important to use a small baking pan for this fondant recipe. If you use a pan than is larger than 20 cm / 8 inch, the cake will be very thin and will tend to be quite dry.
The more you whisk the sugar and eggs, the more air you will add to the batter. This will make the cake more light and fluffy rather than fudgy.
The centre of the cake should be just cooked but still be quite soft. Because all ovens are different, the baking time could vary. This cake is baked for a relatively short amount of time to keep its recognisable fudgy texture. For once, it is better to underbake than overbake this cake or it will turn quite dry! Finding the right baking time could take a few tries; I bake mine for exactly 20 minutes.