August 7, 2016 by dgarnett2013
Chocolate Fondant Cake: Trish Deseine (in The Fit Foodie by Derval O’Rourke)
- 200g good quality dark chocolate, chopped
- 200g unsalted butter, chopped
- 175g sugar
- 5 medium eggs
- 1 level tab flour OR ground almonds
- creme fraiche, to serve
Preheat the oven to 180℃.
Line a 22cm cake tin with parchment paper and dust with cocoa powder, then tap out excess.
Melt the chocolate and butter in a large bowl over a pan of simmering water. Set aside to cool for a few minutes.
Add the sugar and stir thoroughly.
Add the eggs one at a time, mixing well after each addition, but without beating too much air into the mix.
Fold in the flour or almonds.
Pour the batter into the pan and bake for around 22 – 25 mins. The cake should be wobbly in the middle.
Remove from the oven.
Leave the cake to cool completely before turning it out.
Eaten with Tom and Konstantinos – and Charlie – on a beautiful summer’s day.