The world's best and easiest chocolate cake: My Fondant au Chocolat

Fondant au chocolat for Christmas

This recipe comes from a small restaurant in my town – it's incredibly delicious, super quick to make, and absolutely foolproof! I promise, it will make your chocolate-loving heart skip a beat. I adore chocolate in all its forms, but especially as a delicate Fondant au Chocolat. This cake is a true legend in France and is known for its unique, creamy texture.

A quick note: The Fondant au Chocolat should not be confused with the famous “Moelleux au Chocolat,” which has appeared on almost every restaurant dessert menu in recent years. While the Moelleux delights with its molten center and is often served as an individual portion with ice cream or crème anglaise, the Fondant stands out with its dense, smooth texture – a true chocolate dream.

And the best part: This recipe is gluten-free!

By using cornstarch instead of wheat flour, the fondant is also suitable for people with gluten intolerance – as long as all ingredients, such as chocolate and cornstarch, are appropriately labeled.

THE RECIPE

Ingredients:

• 200 g of chocolate

• 150 g of sugar

• 4 eggs

• 100 g of cornstarch

• 200 g of butter

Preparation:

1. Melt the butter together with the chocolate in a saucepan over low heat or using a double boiler. Stir until the mixture is smooth and homogeneous.

2. Pour the melted chocolate and butter mixture into a bowl.

3. Add the sugar and mix thoroughly until fully combined.

4. Incorporate the eggs one at a time, stirring well after each addition.

5. Sift in the cornstarch and mix until the batter is smooth.

6. Pour the batter into a greased or parchment-lined baking pan.

7. Bake at 150–160°C (fan-assisted) for 15–20 minutes, depending on the desired consistency (the shorter the baking time, the more "fondant" it will be).

8. Let it cool slightly before removing it from the pan, and serve.