If there's one thing the French are undeniably good at, it's dessert. Think of all the classics to come out of the hexagone - crème brulée, pots de crème, mousse, tarte tatin, éclairs... and the list goes on. But after a few years of serious and devoted study, I've come to realize that there is only one dessert that finds itself, unfailingly, on every restaurant's menu: fondant au chocolat, or melting chocolate cake. They come in different shapes and sizes, but they have one thing in common: they're so good that you have to hold yourself back from licking your plate.
I've been searching around for the perfect recipe, and I think I've finally found it. I should note that in France, these chocolate cakes come in two varieties. The first is usually individual-sized, and has a chewy chocolate crust around a literally "melting" liquid core. The second, and the one that I have here, has a more uniform texture - one so rich and smooth that the entire cake will just melt in your mouth.
As a sidenote, I realize that this cake is mostly butter. But stick to a small slice, go for a walk afterwards, and don't worry - once you taste it, your waistline will be the last thing on your mind.
Melting Chocolate CakeServes 6-87 oz. dark chocolate (I used Lindt 70% cocoa baking chocolate, and it was ideal)13 Tbsp unsalted butter5 eggs1 Tbsp flour1/2 to 3/4 cup sugarPreheat the oven to 375 degrees Fahrenheit. In a large bowl, melt the chocolate and the butter in the microwave. Stir in 1/2 cup sugar and let the mixture cool slightly. Add the eggs, one at a time, mixing the batter with a spoon after the addition of each egg. Add the spoonful of flour and stir the mixture until it is smooth. Taste and, if you desire, add the additional 1/4 cup sugar.Pour the batter into a lightly greased round pan, approximately 8 inches in diameter. Bake for 22 minutes; the cake should still tremble slightly in the center when you remove it from the oven. Let the cake cool before serving - if you can wait!
Bon appetit!
This looks amazing!
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