Fondant au Chocolat - Chocolate Fondant Cake

I know it has been a very tumultuous week but if we pull together and do what we need to do hopefully the virus will run its course and we will celebrate better days. While you are stuck inside maybe a little chocolate will help.

I wanted to share a recipe for a French chocolate cake that is a staple in mose french homes and something I grew up making all the time. The word "Fondant" means to melt in French. Trust me when I tell you this will be amazing. It is simple with only seven ingredients and is a cross between a brownie and cake.

1. Prep time /Cook Time 5 mins 25min
   

2. Serves: Serves 6-8
   

3. Ingredients 150 grams of butter (11 Tablespoons) 150 grams of sugar (3/4 cups) 50 grams of flour (1/2 cup) 3 large eggs 200 grams of semi-sweet or bittersweet chocolate (she made it with bittersweet but my kids prefer semi-sweet) (this is about 2 bars) 2 Tsps of vanilla extract 1 pinch of salt
   

4. Preheat your oven to 300 degrees Fahrenheit. Bring butter to room temperature so it is soft. Cut it into inch wide pieces. Cream together the butter and the sugar. Add the vanilla and the eggs, one at time, scraping the batter from the beater to mix well. Add the flour and salt and beat until just blended. The batter will be a bit lumpy and very runny. Melt the chocolate in the microwave. Fold the melted chocolate into the batter with a spatula. The batter will now come together nicely. Butter an 8x11 cake pan. Spoon in the batter and spread it out evenly. You can spread it very thin, ½ inch wide, and it will rise nicely. Bake at 300 degrees Fahrenheit for 25 to 30 minutes, until a knife inserted comes out clean. You can serve this hot or cold - it's delicious both ways.