Trish Deseine

Fondant au chocolat

Melt-in-your-mouth chocolate cake

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Preparation info
  • For

    8

    (photographed)
    • Difficulty

      Easy

Appears in
Nobody Does it Better: Why French Cooking is still the best in the world
Nobody Does it Better

By Trish Deseine

Published 2007

  • About

Every French home cook does a great chocolate cake. Very often served simply with some good-quality vanilla ice cream, it’s always a hit. This one is dangerously rich, more of a cooked mousse than a cake, with a tablespoon of flour added as an afterthought.

Ingredients

  • 200 g good-quality dark chocolate, minimum 65% cocoa solids
  • 1 tablespoon double-strength espresso coffee, hot

Method

Preheat the oven to 180°C/350°F/gas mark 4. Grease and flour a 25cm sandwich tin.

Break the chocolate into small pieces and put them in a mixing bowl, then set the bowl over a saucepan of barely simmering water. Pour the hot coffee onto the chocolate and stir until the chocolat