Chocolate lovers..this article is for you! BlogWines gives you the quick and easy recipe of the chocolate fondant. This strong and tasty dessert can be served in any occasion: for the dessert, as birthday cakes or even snack with the coffee…basically any time you want!
How to prepare it?
For 6 persons – Preparation time: 10mn – Cooking time: 20/25mn
- Large saucepan
- Cake pan medium size
- 200g (7oz) dark chocolate
- 200g (7oz) butter (slightly salted)
- 250g (8.8oz) icing sugar
- 5 eggs
- 2 tablespoons of plain flour
- Preheat oven to 180ºc (Th 6).
- Melt the chocolate and butter (cut into pieces) in a double boiler.
- Off the heat, add the eggs already beaten and whisk well.
- Add the flour and whisk well.
- Add the sugar and whisk well.
- Pour the mix into the cake pan greased and floured or with greaseproof paper at the bottom.
- Bake the cake during 20/25 minutes.
- The cake heart must be “fondant” (i.e. melt). To check it, put a knife into the cake and if it must come out unclean.
- Serve the cake cold. Ideally with vanilla ice-cream or custard sauce.
Which wine to pair it with?
Pairing with a dessert rich in cocoa requires a balance between bitterness and sweetness, which can be quite complex.
We would advise to avoid dry wines and sweet white wines. We would recommend to choose :
- Natural off-dry red wines such as Maury (5 years aged at least) or Banyuls. Once aged, they contain flavours such as cocoa, dry fruits, tobacco, figs.
- Port style wine such aged Vintage Red Port with its flavours of cooked fruit, animal and vegetal notes. Also consider the Tawny Port which is lighter and with flavours of toffee and caramel, even with chocolate notes when they get older.