How to make our delicious chocolate fondant cake
Sweet, smooth, decadent. These are three words that come straight to mind when first thinking about our delicious chocolate fondant cake.
This mouth-watering dessert is the most popular here at Pezzo D’Italia, but why is it worthy of such high praise and popularity?
This fondant cake is one like no other. It is only made with the freshest local ingredients, allowing the flavours to delve deep into your tastebuds, down your throat and into your ‘enough room for dessert’ tummy.
Served fresh out of the oven, warm and spongy, with a lava chocolate filled centre. On the side comes a creamy, smooth vanilla gelato which is completely irresistible!
As it is so popular among many customers, we have taken it upon ourselves to provide you with the perfect recipe.
The challenge now is to see if you can make it as good as we do!
Cocoa powder, for dusting
200g dark chocolate
250g butter (50g for melting)
200g golden caster sugar
4 eggs and 4 yolks
200g plain flour
Vanilla ice cream
- Firstly, have your moulds at the ready. Brush melted butter using upward strokes (use 50g in total) all over the inside of the pudding mould. Brush melted butter in the bottom of the mould, and add cocoa powder until the butter is completely covered. Repeat this step for all moulds.
- Place a bowl over a pan of barely simmering water, then slowly melt 200g dark chocolate along with 200g butter, both of which should be chopped into small cubes. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
- Whisk 4 eggs and 4 egg yolks together in a separate bowl with 200g golden caster sugar until thick and pale. Sift 200g of plain flour into the eggs, then beat together.
- Pour the melted chocolate into the egg mixture in thirds, beating well, until the mixture is completely combined into a loose cake batter.
- Tip the fondant batter into a jug, then evenly divide between the moulds. Chill for at least 20 mins or up to the night before.
- Heat oven to 200C/fan 180C/gas 6. Place on a baking tray, and cook for 10-12 mins to the point they are starting to come away from the sides of their moulds. Remove them from the oven, and proceed to sit for a minute before turning out.
- Loosen the fondants by moving the tops very gently so that they start to come away from the sides, and ease them out of the moulds. Tip each fondant slowly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
- Gently place the fondants into the middle of each plate.
- Dust the top of the fondants with cocoa powder, and proceed to drizzle your sauce of choice over the dessert.
- To top it off, add your scoop of vanilla ice cream, and a garnish of mint leaf if you’re feeling fancy!
This dessert is best served warm. Serve it to your guests and watch their eyes light up when they realise how stunning the chocolate fondant tastes.
If you end up attempting this recipe, be sure to tag us in any photos you take. The main question is though, will it be as good as ours?
Visit Pezzo D’Italia today to understand why this is one of our most loved desserts!