CHOCOLATE FONDANT WITH RED FRUITS

 

 

 

This rich and luscious cake will melt in your mouth! Between chocolate mousse and Marquise, this exquisite dessert will be your new favorite! Perfect for Valentine’s Day or anytime!

 

Preparation: 20 min; baking time: 35 min. Refrigeration: 3 hours minimum
Serving 6-8

 

8 ¾ oz. dark chocolate (70% cocoa) (250 g)
4 eggs
4 3/8 oz. butter + 1 tbsp. for mold (125 g + 15 g)
4 3/8 oz. sour cream (125 g)
4 3/8 oz. sugar (125 g)
¾ oz. corn starch (20 g)
5 ¼ oz. frozen mixed berries (150 g)
Fresh berries for serving

 

Mix berries coulis:
7 ¾ oz. mixed berries (220 g)
1 tbsp. water
½ lemon juice
1 1/8 oz. Confectioner’s sugar (30 g)

 

Preheat the oven to 450 F.

 
Brake the chocolate into pieces and put it in a medium bowl that can sustained the heat. Pour some water (half way through) into a large saucepan and place the bowl in it. Turn the heat on medium-low and melt the chocolate without stirring it. When melted, take out of the heat. Add the butter and stir. When the butter is melted add the sour cream and combine.

 
In a large bowl, incorporate the sugar and corn starch. Add the eggs and whisk until the preparation is whitening. Add the chocolate preparation and combine. Put the red fruits into the preparation and stir.
Butter a nonstick loaf pan and pour the preparation into it. Bake 35 minutes. The cake will look like it is not completely cooked but it is normal.

 
Place the cake on a cooling rack and cool down. Refrigerate for a few hours. The consistency will change after it is cooled down.

 
Make the coulis.
Put all the ingredients of the coulis in the bowl of a blender and mix until smooth. Strain and refrigerate.

 

Slice the cake and serve into plates. Garnish with fresh berries and coulis.

 

Bon Appetit!