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Fondant au chocolat
 Dark chocolate cupcakes, freshly baked. ©Dominique Lemoine Chocolate doesn’t really need an excuse. Whether it’s all about a birthday, a romantic dinner, a picnic or teatime with friends, chocolate is always the perfect option and the tastiest choice. So I’m starting with one of my all-time favourite baked goods: gâteau au chocolat (the classical french pâtisserie delicacy) and fondant au chocolat (the famous dessert created in the 1970′s by the french master Chef, Michel Bras). Since the dough both for the gâteau and the fondant is the same, I’m telling you how to make the normal chocolate cake first so that, if you’re willing to go one step further, you can turn it into a dazzling fondant afterwards with its melted and creamy chocolate heart. I’ve been baking chocolate cakes since I can remember (around middle school) and with the time that has passed by I’ve come to define the amount of sugar, chocolate or flour I prefer in my recipe and goes best with my taste. Therefore, taking into account that -if you have a good pair of baking hands and some love for it- this is such an easy and fun recipe to do, I hope that you will grasp the essence of it, make your way through and, as I did, make it your own. (This amount of ingredients works for 9-10 cupcakes or a medium size round cake baking pan) 3 eggs 200 g of dark pâtisserie chocolate (if you don’t like it too chocolaty, 150 grams will do just fine) 35 g of unsalted butter 70 g of refined sugar (if you want it sweeter, use 80 grams) 50 g of flour 1 1/2 tablespoons of rum 1 coffee-spoon of yeast (not baking powder!) 1 pinch of salt  ©Dominique Lemoine In a small pot, put the chocolate (broken into pieces) with the butter. Let them melt together in bain de marie until you get a smooth and even mixture. In a bowl, put the egg yolks and work them with the sugar. Then, add the flour, the melted chocolate with the butter, the rum and the yeast. Mix thoroughly. In another bowl, whip the egg whites with a pinch of salt and then incorporate them, delicately, to the dough. Fill the cupcakes or the baking pan with the mixture and let it bake in the oven for about 10 minutes to 220 °C, plus 8 minutes to 180 °C. Personal Tip: Use a thick needle to check if the gâteau is ready. If the needle comes out clean, take the cake out of the oven. If it still comes out “dirty”, let it bake a little longer. Take out of the oven and remove the gâteau from the pan. Now, if you want to bake a fudgy, chocolaty, mellow fondant, just follow the same steps (1 to 3) for the dough. The thing is that in order to have the melted chocolate heart of the fondant, you have to make some small square or round chocolates. Take some chocolate (around 25 g for 9 personal fondants) and put it in a small pot and cover it with enough milk. Let it cook on the stove until you have an even liquid. Fill an ice cube with the mixture. Once the liquid is warm or cold (but certainly not hot), put the ice cube in the fridge until you get consistent small chocolates. Fill the cupcakes (or small personal size baking pans) half way with the dough. Put one of the chocolates and finish filling the cupcakes or baking pans. Let them bake, just as with the gâteau, in the oven. If you’re using the needle technique to see whether the fondants are ready, make sure you don’t insert it in the heart -where the melted chocolate will be- of the cake, do it on the sides.  Melted inside. © Dominique Lemoine Enjoy! Tagged: Cake, Chocolate, Fondant, Gâteau        
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