I’ve been eating this cake for 10 years, literally. My mother in law found the recipe in a Madame Figaro magazine over 25 years ago and they’ve been making this cake at home ever since. I call it Malou’s cake because she’s the one that bakes it every single time. The cake is a masterpiece, not only is does it look super presentable but the texture, and the taste are something else. A thick fondant center, with a perfect crumble around it. I promise you, once you make this cake there’s no turning back.
Malou’s Chocolate Fondant Cake
Ingredients
- 1 tsp baking powder
- 300 g butter
- 300 g dark chocolate i use poulain for this cake
- 30 g unsweetened cocoa powder this is not the dusting quantity
- 6 eggs separated
- 210 g flour
- 240 g sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 180C
- Grease a 9 inch pan with a removable base with butter and cocoa powder and set aside
- Melt chocolate and butter together either in microwave or bain marie (over a bowl of hot water)
- While chocolate is melting separate your eggs (yolk together, white together)
- Add the vanilla to the yolks and whisk
- Once the butter and chocolate have melted and are homogeneously mixed remove a bit of the chocolate mix, add it to the egg yolks (to adjust the temperature so your yolks don't cook) and mix well. Once done, add the egg yolk mixture into the chocolate butter mixture and mix them thru
- Add the sugar to the egg yolk chocolate mixture and mix them well
- In a separate bowl, sieve the flour, coacoa powder, and baking powder. Mix them together then gradually mix them into the chocolate mixture
- Beat the egg whites with a hand held machine or stand mixer until white and fluffy
- Fold it into the chocolate mixture, do not over mix. Just until the ingredients are incorporated
- Pour into greased pan and bake for 25 mins. Not one minute more
- Remove from oven and let it cool down and come to room temperature before carefully removing it from the pan
- Just before serving, cover with sieved powdered sugar
Ur recipes are the best!
Can these be made as cupcakes?
If I am to make half the recipe, hence a small family, shall I keep baking time the same?
I wouldn’t halve the recipe
Do you need to reheat it if done the night before? And if so do you recommend doing it in the oven for the entire cake or in the microwave by piece?
No need to reheat at all
Can we use chocolate syrup instead of melting the chocolate with butter?
No that would fail the recipe miserably
Hello, do you have the measurements in cups instead of grams?
No I do not, sorry
How to store it so that the fondant stays liquidy to the second day?
Keep it at room temperature 🙂