Fondant au Chocolat: chocolate cake with liquid centre and blackberry-cassis sauce

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
3 2
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 6
  • 7-10 Tbsp some + 100 g butter
  • 7-10 Tbsp slightly + 60 g + 1 tablespoon sugar
  • 150 g good dark chocolate
  • 2 eggs + 2 egg yolks (Gr. M)
  • 2 TABLESPOONS Flour
  • 200 g Blackberries (fresh or frozen)
  • 4 TABLESPOONS Cassis (currant liqueur)
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Grease six small ovenproof moulds (each containing approx. 150 ml) and sprinkle with sugar. Chop the chocolate and melt with 100 g butter in a hot water bath at low heat. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: s.

  2. 2

    Beat the eggs, egg yolks and 60 g sugar with the whisks of the mixer for about 5 minutes until creamy. Stir in flour and chocolate mix. Fill the moulds to approx. 3⁄4 with the mixture. Bake in a hot oven for 10-12 minutes.

  3. 3

    The core should still be liquid.

  4. 4

    In the meantime, select fresh blackberries for the sauce, wash and drain if necessary. Let the frozen berries thaw. Caramelise 1 tbsp. sugar in a pot. Add blackberries. Heat while stirring carefully until the caramel has dissolved.

  5. 5

    Pour the liqueur. Pour into a tall mixing bowl, blend finely with a hand blender. Pass the blackberry-cassis sauce through a sieve. Divide the sauce between six plates. Take the fondant au chocolat out of the oven and turn out onto the blackberry-cassis sauce.

  6. 6

    Dust with icing sugar and serve immediately.

Nutrition Facts

KCAL
430 kcal
CARBS
34 g
FATS
27 g
PROTEINS
6 g