Fondant Chocolate Cake

Yield: 12 Servings


  • Fondant Cake
    • 390g mascarpone cheese, at room temperature
      • If you use cold mascarpone cheese then it'll suck the heat out of the melted chocolate and seize.  If that happens to you, warm it over a double-boiler to get it melted again.
    • 312g bittersweet chocolate, melted
    • 6 eggs
    • 1 egg yolk
    • 94g confectioners' sugar
    • 63g flour
  • Ganache
    • 200g bittersweet chocolate, melted
    • 100g cubed butter, room temperature
  • Whipped cream


  1. Whip the mascarpone cheese in a stand mixer for 2-3 minutes.  Add the chocolate and whip until smooth.
  2. Add the eggs + egg yolk.  Mix thoroughly.  Add the confectioners' sugar and mix until smooth.
  3. Remove from the stand mixer.  Sift in the flour and fold together just until the flour is fully mixed in.
    • I didn't sift the flour, and it was frustrating to get rid of the lumps without overmixing.  Do yourself a favor and sift it.
  4. Line a 10" springform pan with parchment paper, and grease the sides.  Pour the batter into the cake pan and bake at 305°F for 20-23 minutes.  It'll still be jiggly in the center.
  5. Cool on a wire rack, and then refrigerate until cold.
  6. For the ganache, add the butter to the chocolate.  Let the heat of the chocolate melt the butter.  Stir together until smooth.
    • If needed, you can pop it in the microwave to give it a little more heat.
  7. Transfer the cake from the springform pan to your serving platter.  Pour the ganache onto the cake, using the back of a spoon to smooth it out.
  8. Wait for the ganache to solidify before serving.  You can accelerate it in the refrigerator.
  9. Serve at room temperature, topped with whipped cream.

Adapted from Elle Mijote Quelque Chose.