Fondant au chocolat, with a hint of raspberry

March 23, 2010

Okay, here’s my excuse this time. Our computer totally broke (it was six years old). We had to wait for a new one to be shipped from the States. Enough said.

While I may not be able to enjoy many of the pastries and breads that are around every corner, I have discovered that the French have a wonderful take on chocolate cake that is very Celiac friendly. The emphasis in a French chocolate cake is on the chocolate, and not on the crumb structure. Flour is not always needed, and when it is, usually in small quantities.

When referring to a cake, “fondant” could be translated as “melt in your mouth.” This is a very rich dessert that majors on smooth chocolate, plain and simple. Enjoy!

  • 1 C (2 sticks) unsalted butter
  • 8z bittersweet/semisweet chocolate squares or chips
  • 1 T milk
  • 1 C sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1/3 C seedless raspberry jam
  • 4 eggs
  • 2/3 C cornstarch

Preheat the oven to 350 degrees. Melt the butter, chocolate and milk together in a saucepan over low heat. Once melted, pour the mixture into a mixing bowl and add the sugar, salt, vanilla and raspberry jam. Combine thoroughly and let it cool until it is warm but not hot. Add the eggs and beat thoroughly. Mix in the cornstarch thoroughly and pour the batter into a buttered cake pan. Place the fondant into the preheated oven and bake for about 25 minutes, give or take a few minutes. You know the cake is done when the top gets crackly.

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