Chocolate Fondant Cake
This super moist cake is fudgey, chocolatey and oh so easy to make.
Ingredients
- 1 cup of granulated sugar
- 3 large eggs room temp
- ⅓ cup of unsalted butter
- 1 cup of dark or semi-sweet chocolate chips or a combo of both
- 1 tsp of salt
- ½ cup of all-purpose flour
- ½ cup of almond flour
Instructions
- Preheat oven to 300°F and prepare a 8 inch baking pan (spray with non-stick spray or line with parchment paper) and set aside.
- Place butter and chocolate in a bowl and melt in micorwave at 20 second incremints. Stir in between until completely melted and smooth.
- With mixer or by hand beat your eggs and sugar for 5 mins. Add the cooled melted chocolate mixture and mix for another minute.
- Add in your salt, all-purpose flour and almond flour and gently fold until combined.Pour into prepared pan and bake in oven 30-35 mins.
- Remove from oven and let it sit in pan for 15 mins before removing.Sprinkle with some powdered sugar if your prefer before serving. Serve warm and enjoy!
Notes
This cake is supposed to be gooey/fudgy in the middle so you don't want to overbake it.
I tend to take it out after 30 mins. of baking it continues to bake as it cools.
Best served warm but you can also eat it at room temperature or warm up in the microwave for a few seconds.
Keeps well on counter covered for up to 4 days or in fridge up to a week. I don't recommend freezing it. It won't last long anyway.