Gauteau au Chocolat Fondant – French Chocolate Fondant Cake

It all started with chocolate cake, which one is not clear now, but this Gauteau au Chocolat Fondant – French Chocolate Fondant Cake is as good a place as any to recall how ten years ago this website had its beginning. Have you had French fondant chocolate cake before?

After trying to name this website a series of things equivalent to what is now Roamingtaste because all my other ideas were already taken, this piece of the internet was started in a completely different world than what exists for a new blogger now.

So, here is a slice for you and let’s hope you feel transported to France and you have a strong cup of your favorite beverage beside you to enjoy this Gateau.

Why you’ll love this

Quick prep

The cake takes literally 5 minute to come together, making this one a breeze to bring together.

Fudgy texture

Anyone who loves the center of a brownie will basically love every mouthful of this cake.

Ingredients and substitutions for Gauteau au Chocolat Fondant – French Chocolate Fondant Cake

• Dark chocolate: 54% dark chocolate was used here and it highlights the depth of flavor without adding too much sweetness to the cake. If you hate dark chocolate, it’s still recommended to use this the first time you make this recipe.
• Butter: Unsalted butter was used here, though salted butter would also work if that’s what you have on hand.
• Sugar: The best sugar here is superfine or caster which helps dissolve into the eggs and remaining cake batter. You could half and half the sugar with raw sugar or light brown sugar and caster sugar as I do not recommend completely substituting out superfine or caster sugar.
• Eggs: The eggs help give the batter a light texture whilst also adding volume to the finished gateau.
• Flour: You don’t need much here and you could substitute with gluten free flour to make this gluten free friendly.

Equipment needed to make this

Saucepan: You’ll need a small saucepan to melt the butter and chocolate.

Mixing bowl: A medium mixing bowl works best here to make the cake batter.

Whisk: The cake batter can easily be whipped up with a large whisk to get plenty of air through the sugar and eggs.

Springform cake tin: A springform is easiest here due to how fudgy the cake is to help get you out of the tin! This cake is best baked in a 20cm or 8 inch tin or smaller for a cake that isn’t too flat.

FAQ’s for the best Gauteau au Chocolat Fondant – French Chocolate Fondant Cake

Do I need to use dark chocolate in this cake?

There is much to be said for the higher quality of dark chocolate because there’s less relying on dairy like milk chocolate. It also means the sugar content in your baking is more controlled because you’re closer to the real core of what makes chocolate chocolate. When baking with dark chocolate the sugar helps balance out what can be bitter to a more rounded flavor making the overall flavor in this exactly what you want in the Gauteau au Chocolat Fondant. So it is recommended to use high quality dark chocolate here to give you the closest result to what you would find in France.

Can I make French Chocolate Fondant Cake ahead?

You can, this is best served within 2 days of baking, though this will last up to 4 days when kept covered in a container.

More chocolate recipes you’ll enjoy

Kladdkaka – Swedish Chocolate Cake

Flourless Chocolate Cake

Olive Oil Chocolate Cake

Gauteau au Chocolat Fondant – French Chocolate Fondant Cake
Adapted from Cuisine Journaldes Femmes
Serves 8

Ingredients:
200 grams / 7 ounces dark chocolate, roughly chopped
200 grams / 7 ounces butter, cubed
4 eggs, room temperature
150 grams / 3/4 cup superfine/caster sugar
80 grams / 1/2 cup plain flour

Directions:
Preheat your oven to 180C/350F and grease a springform cake tin and place 2 teaspoons flour into the tin.

Tap and swirl the tin to coat fully and upturn to discard any excess flour. Set aside.

Place the butter and chocolate into a saucepan on low heat, stirring to melt evenly. Set aside.

Place the eggs and sugar into a bowl and whisk to combine until lightly frothy.

Sift the flour therein and whisk to combine until smooth.

Pour in the warm chocolate and butter and whisk to combine until smooth.

Pour into your cake tin and tap lightly smooth.

Bake for 25 minutes or the cake is lightly risen and beginning to go golden at the edges.

Remove and allow to cool for 5 minutes in the cake tin.

Remove the cake tin and allow to cool fully.

Slice and serve with a dollop of yogurt or whipped cream and you favorite hot beverage.

Enjoy!

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