Fondant Chocolat-Mascarpone (Chocolate Mascarpone Fondant Cake)

Description:

Fondant Chocolat-Mascarpone is an indulgent French-inspired dessert featuring a rich, molten chocolate cake filled with a smooth and creamy mascarpone filling. The combination of dark chocolate and mascarpone creates a luxurious, velvety texture, making this cake perfect for any special occasion or as a decadent treat.

Origin:

This dessert is a variation of the classic French fondant au chocolat, enriched with mascarpone cheese to enhance the flavor and texture, offering a more indulgent, creamy twist. It’s commonly enjoyed in France and other European countries as a refined dessert.

Ingredients:

For the Chocolate Fondant:

• 6 oz (170g) dark chocolate (70% cocoa)
• 1/2 cup (115g) unsalted butter
• 1/4 cup (50g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup (30g) all-purpose flour
• 1/4 teaspoon salt

For the Mascarpone Filling:

• 1 cup (250g) mascarpone cheese
• 1/4 cup (30g) powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream

For Decoration (optional):

• Cocoa powder for dusting
• Fresh berries (like raspberries or strawberries)
• Whipped cream or vanilla ice cream

Instructions:

Prepare the Chocolate Fondant:

1. Preheat your oven to 350°F (175°C). Grease and flour four 4-inch (10 cm) ramekins or individual baking molds.
2. In a heatproof bowl, melt the dark chocolate and butter together over a double boiler or in the microwave, stirring until smooth and glossy.
3. In a separate bowl, whisk the eggs and sugar until light and frothy. Stir in the melted chocolate mixture and vanilla extract.
4. Sift the flour and salt over the mixture and fold gently to combine. The batter should be thick and glossy.
5. Pour the batter evenly into the prepared ramekins, filling each about 3/4 full.
6. Bake for 12-15 minutes, or until the edges are set but the center remains soft and molten. Allow to cool slightly before turning out onto plates.

Make the Mascarpone Filling:

7. In a bowl, whisk together mascarpone, powdered sugar, vanilla extract, and heavy cream until smooth and creamy. The mixture should be thick enough to hold its shape.
8. Spoon or pipe a small amount of the mascarpone filling into the center of each cooled fondant cake, pressing down gently to create a little “pocket” of creamy filling.

Assemble the Cake:

9. Carefully invert the ramekins to remove the fondants and place them onto dessert plates.
10. Dust the top with cocoa powder, and optionally, top with fresh berries, whipped cream, or a scoop of vanilla ice cream.

Tips for Success:

• Be careful not to overbake the fondants to preserve the molten center. The key is to have a firm exterior with a gooey interior.
• If you don’t have ramekins, you can use muffin tins or small cake pans, but make sure to adjust the baking time accordingly.
• If preparing in advance, refrigerate the fondants before baking, but add an extra minute or two to the baking time.

Recommendations:

• Serve with a cup of espresso or a dessert wine for an elegant touch.
• This cake pairs wonderfully with whipped cream, vanilla ice cream, or fresh berries for added freshness and contrast.

Nutrition (per serving, approximate for 4 servings):

• Calories: ~380
• Protein: 6g
• Fat: 28g
• Carbohydrates: 35g
• Fiber: 3g
• Sugar: 25g
• Sodium: 120mg

Fondant Chocolat-Mascarpone is the epitome of indulgence with its rich, gooey center and creamy mascarpone filling—a perfect treat for chocolate and dessert lovers! ✨