French-inspired Chocolate Fondant Cake

Ingredients

While the original Kladdkaka is a traditional Swedish cake with a gooey center, this French-inspired adaptation adds a touch of sophistication by incorporating espresso for a deeper flavor profile. Additionally, the cake is served with crème fraîche, a classic French accompaniment, and dusted with powdered sugar for an elegant presentation. We alse have the original recipe for Kladdkaka, so you can check it out.

• 200g (1 cup) unsalted butter, plus extra for greasing 200g (1 cup) unsalted butter, plus extra for greasing
• 200g (1 cup) dark chocolate, chopped 200g (1 cup) dark chocolate, chopped
• 4 large eggs 4 large eggs
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 1 tsp instant espresso powder 1 tsp instant espresso powder
• 100g (3/4 cup) all-purpose flour 100g (3/4 cup) all-purpose flour
• Powdered sugar, for dusting Powdered sugar, for dusting
• Crème fraîche, for serving Crème fraîche, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 38g, 28g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a round cake pan with butter and line the bottom with parchment paper.
2. 2.
   In a heatproof bowl, melt the butter and dark chocolate together over a pan of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
3. 3.
   In a separate bowl, whisk together the eggs, granulated sugar, and instant espresso powder until well combined.
4. 4.
   Gradually pour the melted chocolate mixture into the egg mixture, stirring continuously.
5. 5.
   Sift the flour into the chocolate mixture and fold gently until just combined.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 7.
   Bake in the preheated oven for 20-25 minutes, or until the edges are set but the center is still slightly gooey.
8. 8.
   Remove from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
9. 9.
   Once cooled, dust the top of the cake with powdered sugar. Serve slices of the cake with a dollop of crème fraîche.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa content for the best flavor and texture.
• Instant espresso powder — If you don't have instant espresso powder, you can substitute with instant coffee granules.

Tips & Tricks

• To achieve the perfect gooey center, be careful not to overbake the cake. The center should still be slightly jiggly when you remove it from the oven.
• Serve the cake warm for an extra indulgent experience.
• Add a sprinkle of sea salt on top of the cake before serving to enhance the chocolate flavor.

Serving advice

Serve each slice of the French-inspired Chocolate Fondant Cake on a dessert plate. Garnish with a dusting of powdered sugar and a dollop of crème fraîche on the side. Pair it with a cup of freshly brewed coffee or a glass of dessert wine for a delightful combination.

Presentation advice

For an elegant presentation, place a slice of the cake on a decorative dessert plate. Dust the top with powdered sugar using a fine-mesh sieve to create a beautiful pattern. Add a sprig of fresh mint or a raspberry as a garnish for a pop of color.