Buttermilk Chocolate Fondant Cake
With Valentine’s Day coming up (actually, tomorrow), I am jumping on the occasion to share with you my new baking love – this Buttermilk Chocolate Fondant Cake! True to a Classic French Chocolate Fondant, this one is indulgent and intensely chocolatey. But the addition of tangy buttermilk cuts through the richness and makes it just a little bit more tender and moist. I have baked a lot of French Chocolate Fondant cakes in my life (some melty, some gooey, some firm), and this one has to be one of my…
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 200g dark chocolate (55 to 70% cocoa), chopped (=1 cup + 1/8 cup)
- 200g salted butter (=3/4 cup + 2 tbsp) 150g sugar (=3/4 cup)
- 4 eggs (medium size), separated (eggs and whites)
- 2 tbsp flour
- 15 cl buttermilk (or lait ribot) ( =5.3 oz = 1/2 cup + 1/8 cup)
Instructions
- 1
Pre-heat your oven to 375F and grease a 9’ circular cake pan.
- 2
Over medium-heat, in a bain-marie, melt the chopped chocolate and butter together. Once all melted and shiny, add in the sugar and whisk until melted as well. Remove from the bain marie, and while constantly whisking, add in the egg yolks, one at a time, and then the buttermilk.
- 3
In a large bowl, beat the egg whites until you reach a firm peak. With a rubber spatula, gently fold in the flour and then the chocolate mix.
- 4
Pour the batter into the cake pan and bake for 20 to 25 minutes (depending on if you prefer a fudgy or slightly firmer cake).
- 5
Rest on a cooling rack for at least 1 hour, and refrigerate for at least two hours before serving.
- 6