4. Adding the eggs:
• Add the eggs one by one to the chocolate-mascarpone mixture, whisking well between each addition.
5. Incorporation of dry ingredients:
• Sift the icing sugar and flour to avoid lumps, then add them to the preparation.
• Add a pinch of salt, and mix gently until the dough is smooth.
6. Cooking:
• Butter and flour a cake mold (preferably a springform mold or a pastry ring) 20 to 22 cm in diameter.
• Pour the batter into the mold and smooth the surface with a spatula.
• Bake for 25 minutes at 150°C. The cake should remain soft inside, so watch the cooking carefully.
7. Rest:
• Let the fondant cool slightly before removing it from the mold.
• For an even more tender texture, you can let the cake rest for a few hours in the refrigerator before eating it. Remember to take it out a little in advance so that it returns to room temperature.
Service :
• Serve this fondant with a scoop of vanilla ice cream, a spoonful of whipped cream, or simply with a little icing sugar sprinkled on top.
Trick :
To vary the pleasures, you can add a pinch of fleur de sel to the preparation or a few pieces of roasted hazelnuts to add crunch.
This chocolate and mascarpone fondant from Cyril Lignac is a real treat that will delight all chocolate lovers! Enjoy your food !
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