There’s a certain warmth and comfort that comes from enjoying a beautifully crafted chocolate cake fondant. I am really excited to share this wonderful and decadent recipe by my dear friend, Tiffany Islick. It was one of the first desserts she learned to make, and it has since become a go-to favourite that never fails to impress friends and family alike. With its simple yet elegant presentation, this fondant cake has a unique way of eliciting “oohs” and “aahs” from those fortunate enough to taste it.
Tiffany’s love for this dessert stems not only from its ease and minimal effort but also from the versatile ways it can be enjoyed. Warm and gooey, this fondant cake wraps you in a blanket of comfort, while its dense and cold counterpart offers a rich, indulgent experience.
To add a touch of brightness and freshness to this already delightful dessert, Tiffany suggests garnishing it with fresh mixed berries and a sprig of mint. The vibrant colours and flavours of the garnish perfectly complement the rich, velvety chocolate.
As you prepare to create this fondant masterpiece, remember that you are sharing in the love and passion that Tiffany has poured into this recipe. Embrace the simplicity and elegance of this dessert, and relish the opportunity to create your own “ooh” and “aah” moments with friends and family as you serve them a piece of Tiffany’s cherished chocolate fondant cake.
Basic Ingredients for Chocolate Cake Fondant
Dark Chocolate: This is the star ingredient that gives the fondant its rich, deep flavour and velvety texture. The high cocoa content in dark chocolate provides the perfect balance of bitterness and sweetness.
Butter: Butter lends a luxurious creaminess to the fondant, making it moist and enhancing its melt-in-your-mouth quality. It also helps to bind the ingredients together for a smooth, cohesive batter.
Sugar: The sugar in this recipe not only adds sweetness but also contributes to the tender, delicate crumb of the cake. It balances the bitterness of the dark chocolate and creates the perfect harmony of flavours.
Organic free-range eggs: Eggs play a crucial role in this fondant recipe. The yolks provide richness and help to emulsify the batter, while the beaten egg whites give the cake its light, airy texture. Using organic free-range eggs ensures the highest quality and taste.
Fresh Mixed Berries: The addition of fresh mixed berries as a garnish introduces a delightful contrast of flavours and a burst of natural sweetness. Their bright colours and tanginess complement the rich chocolate fondant beautifully.
Fresh Mint: A touch of fresh mint adds an unexpected, refreshing element to the dessert. The subtle coolness of the mint pairs wonderfully with the rich, warm chocolate, creating a well-rounded and satisfying taste experience.
Chocolate: Instead of dark chocolate, you can use milk chocolate or semi-sweet chocolate, depending on your preference for sweetness.
Sweeteners: If you want to reduce the sugar content or use alternative sweeteners, consider swapping sugar for coconut sugar, maple syrup, or a sugar substitute like stevia.
Vegan/dairy-free: Replace butter with coconut oil or a vegan butter substitute, and use flax eggs or chia eggs instead of regular eggs.
Preparation Tips for Chocolate Cake Fondant
- Ensure that your ingredients, particularly the eggs and butter, are at room temperature before you start. This will make mixing and combining ingredients easier.
- Grease your cake tin or ramekins well to prevent the fondant from sticking. You can also use parchment paper for easy removal.
- Use a double boiler or a microwave to melt the chocolate and butter if you prefer. Just be cautious not to overheat the mixture.
Serving Tips for Chocolate Cake Fondant
- Serve the chocolate fondant with a scoop of ice cream (vanilla, coffee, or raspberry are great options) to complement the warm and gooey cake.
- Drizzle a raspberry or caramel sauce over the top of the fondant for an extra touch of flavour and elegance.
- Dust the fondant with cocoa powder or powdered sugar for a visually appealing presentation.
- If you have leftover fondant, store it in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to 5 days, but the texture may become slightly denser.
- To reheat, warm the fondant in a preheated oven at 150°C (300°F) for 5-10 minutes or use a microwave for 30-60 seconds. Be cautious not to overheat, as it might cause the fondant to dry out.
- Chocolate fondant can be frozen for up to 3 months. Wrap it tightly in plastic wrap and store it in an airtight container or a resealable plastic bag. Thaw it in the refrigerator overnight, then reheat as instructed above.
Chocolate Cake Fondant
- 200 g dark chocolate
- 125 g butter
- 150 g sugar
- 6 large organic free-range eggs, separated.
- Fresh mixed berries
- Fresh mint
- Preheat your oven to 200° Celsius.
- In an oven-proof glass bowl placed over a saucepan of boiling water, melt the chocolate and butter together.
- Mix the sugar and egg yolks into the melted chocolate mixture. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the chocolate mixture. Spoon the combined ingredients into a well-greased, small, deep cake tin or divide among 6 individual oven-proof dishes.
- If using a single cake tin, bake the fondant in the preheated oven at 200°C for 20 minutes. If using individual dishes, reduce the baking time to 12 minutes. To prevent the tart from drying out, cover it with foil after 10 minutes of baking the cake pan, or 6minutes if baking the individual dishes. The tart may appear slightly runny when removed from the oven, but it will firm up as it cools. Once cooled, dust with icing sugar and adorn with fresh berries and mint.