Today, I’m revealing an incredible recipe to you: Cyril Lignac’s chocolate and mascarpone fondant. I found the recipe on Valérie’s blog C’est ma fournée.
What makes this recipe special is that there’s no butter! The mascarpone replaces the butter, and it’s so good! It’s gooey, and that thin layer of icing on top really adds a little something extra.
The result? It’s to die for!! Quite simply! Ultra-easy to make and incredibly indulgent — I recommend this recipe, especially if you’re a chocolate lover. My colleagues loved it (one of them even told me it was the best chocolate cake she’d ever eaten). 🙂
Ingredients & preparation
2 components · Full recipe
Cake
Ingredients
- 200 g (7.1 oz) 66% dark chocolate (Caraïbe variety)
- 250 g (8.8 oz) mascarpone
- 4 eggs
- 75 g (2.6 oz) icing sugar
- 40 g (1.4 oz) flour
Preparation
1
Preheat the oven to 150°C / 300°F (fan/convection).
2
Place the chocolate in a bowl and melt in the microwave.
3
Pour the mascarpone into the bowl of a stand mixer and whisk briefly to loosen. If it is at room temperature, this is very easy to do.
4
Pour the melted chocolate over the mascarpone and mix. Don’t hesitate to scrape the sides of the bowl with a rubber spatula to collect all the chocolate.
5
Add the eggs one at a time, whisking for about thirty seconds after each addition. The mixture becomes slightly more liquid.
6
Add the sifted icing sugar and mix.
7
Add the sifted flour and mix.
8
Pour the batter into a greased stainless steel ring or a silicone mould. If you use a ring as I did, I recommend placing a weight on top to prevent leaks, especially at the start of baking — you can remove it after 10 minutes once the cake has set. Place the ring on a silicone mat (silpat) if you have one, as it will help keep the cake moist during baking. Then place everything directly on the oven rack.
9
Bake for approximately 20 minutes.
10
Remove the stainless steel ring, then leave the cake to cool before placing it in the fridge for 1 hour.
Glaze
Ingredients
- 100 g (3.5 oz) 40% milk chocolate (Jivara variety)
- 50 g (1.8 oz) butter
- fleur de sel
Preparation
1
Place the chocolate in a bowl and melt in the microwave.
2
Add the softened butter and mix with a rubber spatula.
3
Spread the glaze over the cake. It should be creamy but not liquid — if it is too runny, refrigerate it briefly until it reaches the right consistency.
4
I tried to replicate Christophe Felder’s wave decoration (which is beautifully explained by Valérie on her blog). In my case, I was in a hurry and did not let the glaze set enough, so the waves are barely visible.
5
Trim the edges of the cake with a large serrated knife to make it look presentable. According to Cyril Lignac, you can add diced pears or pecan nuts inside — feel free to vary the flavours 🙂
Gallery
