Soft Almond and Chocolate Fondant Cake – A Decadent Delight
Summary:
There’s something magical about the combination of almonds and chocolate, and this Soft Almond and Chocolate Fondant Cake brings these two beloved flavors together in an elegant and indulgent dessert. This cake is a beautiful marriage of soft, moist almond cake and rich, gooey chocolate fondant at its core, creating a perfect balance of textures. Whether you're preparing it for a special occasion, a dinner party, or simply treating yourself to a sweet indulgence, this cake is sure to delight your taste buds and impress your guests. The fondant center makes every bite feel like an unexpected treat, and its delicate almond flavor adds a nutty depth that complements the chocolate perfectly.
This recipe is a true showstopper, combining the indulgence of a fondant cake with the refined flavors of almonds and chocolate. Let’s dive into how you can create this luscious dessert!
Recipe Title: Soft Almond and Chocolate Fondant Cake – A Rich and Velvety Delight
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 6-8
Calories: 350 kcal per slice (based on 8 servings)
Courses: Dessert, Sweet Treat
Cuisines: French, European
Ingredients:
For the Almond Cake Batter:
1/2 cup (120g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1/2 cup (120ml) whole milk
1 1/2 cups (150g) almond flour (or finely ground almonds)
1/2 cup (60g) all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon baking powder
Pinch of salt
For the Chocolate Fondant:
4 oz (115g) dark chocolate (70% cocoa or higher), chopped
1/2 cup (120ml) heavy cream
2 tablespoons unsalted butter
1/4 cup (50g) sugar
1 teaspoon vanilla extract
For the Garnish:
Powdered sugar (for dusting)
Fresh berries (optional, for serving)
A handful of chopped almonds (optional, for garnish)
Instructions:
Step 1: Prepare the Chocolate Fondant Center
Melt the chocolate: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Add the chopped dark chocolate and let it melt, stirring occasionally. Once the chocolate is fully melted, stir in the butter and sugar until everything is smooth and well combined.
Cool the mixture: Remove the pan from heat and stir in the vanilla extract. Allow the mixture to cool for about 5-10 minutes. You want the chocolate mixture to thicken slightly before adding it to the cake batter.
Step 2: Prepare the Almond Cake Batter
Preheat the oven: Set your oven to 350°F (175°C) and grease and flour an 8-inch (20cm) round cake pan. You can also line the bottom of the pan with parchment paper for easier release.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs: Add the eggs one at a time, beating well after each addition. This will help incorporate air into the batter, ensuring a light texture.
Add the extracts: Stir in the vanilla and almond extracts, which will infuse the batter with a fragrant almond flavor.
Combine the dry ingredients: In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
Mix the batter: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overwork the batter.
Step 3: Assemble the Cake
Layer the batter: Pour about half of the almond cake batter into the prepared cake pan, spreading it evenly to cover the bottom.
Add the chocolate fondant: Spoon the slightly cooled chocolate fondant mixture into the center of the batter. Try to keep it in the center and avoid spreading it to the edges.
Top with the remaining batter: Carefully spoon the remaining almond cake batter over the chocolate fondant, covering it completely. Don’t worry if it’s not perfectly smooth – the batter will settle as it bakes.
Step 4: Bake the Cake
Bake: Place the cake in the preheated oven and bake for 18-20 minutes, or until the top of the cake is golden brown and a toothpick inserted into the edges comes out clean. Be careful not to overbake – the center should still be soft and gooey, as that’s the chocolate fondant filling!
Cool the cake: Remove the cake from the oven and let it cool in the pan for 5 minutes. Then, turn it out onto a wire rack to cool completely.
Step 5: Serve and Garnish
Dust with powdered sugar: Once the cake has cooled to room temperature, dust the top with powdered sugar using a fine sieve.
Garnish: Optionally, garnish the cake with fresh berries and chopped almonds for an added touch of elegance and flavor.
Slice and enjoy: Slice the cake into wedges and serve. You should experience the soft almond cake on the outside and the gooey chocolate fondant center as you cut through each slice.
Equipment:
8-inch (20cm) round cake pan
Mixing bowls
Hand mixer or stand mixer (for beating the butter and sugar)
Small saucepan (for the chocolate fondant)
Whisk
Sifter or fine mesh strainer (for powdered sugar)
Cooling rack
Recipe Variations:
Nut-Free Version: If you need to make this cake nut-free, substitute the almond flour with an equal amount of all-purpose flour and add 1 teaspoon of almond extract for flavor.
White Chocolate Fondant: Swap the dark chocolate for white chocolate to create a sweeter, milder version of the cake. You can also adjust the sugar level accordingly.
Fruit-Filled Cake: Add a layer of raspberry jam or fresh berries in between the almond cake batter and the chocolate fondant for a fruity twist.
Gluten-Free: To make this cake gluten-free, replace the all-purpose flour with a gluten-free flour blend and ensure the almond flour is certified gluten-free.
Frequently Asked Questions (FAQs):
1. Can I make this cake ahead of time?
Yes! You can make this cake a day or two ahead. Just store it in an airtight container at room temperature. The fondant center will remain gooey and delicious, making it even better the next day.
2. How can I store leftover cake?
Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate the cake, but allow it to come to room temperature before serving so the fondant can soften again.
3. Can I freeze this cake?
Yes, you can freeze this cake. Wrap individual slices tightly in plastic wrap and store them in a freezer bag. To reheat, simply thaw at room temperature or warm in the oven at a low temperature.
4. What can I serve with this cake?
This cake pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries for a light contrast to the rich, decadent flavors.
5. Is the fondant center supposed to be runny?
Yes, the fondant center is meant to be gooey and molten. The key is not to overbake the cake, as that’s what creates the gooey center.
Notes:
Fondant Consistency: Be sure to allow the fondant to cool slightly before adding it to the batter. If it’s too hot, it may spread too much and affect the cake’s structure.
Cake Texture: For an even softer texture, ensure the butter and eggs are at room temperature before you begin. This will help the batter mix together more smoothly.
Nutritional Info (per serving, based on 8 servings):
Calories: 350 kcal
Total Fat: 22g
Saturated Fat: 8g
Cholesterol: 55mg
Sodium: 85mg
Carbohydrates: 38g
Fiber: 3g
Sugars: 22g
Protein: 5g
Conclusion:
This Soft Almond and Chocolate Fondant Cake is a showstopper in both flavor and presentation. The soft almond cake and molten chocolate center create an irresistible combination that will have everyone coming back for more. Whether you’re looking to impress guests at a dinner party or treat yourself to a luxurious dessert, this cake is the perfect choice. It’s a beautiful, rich indulgence that’s surprisingly easy to make, and it’s bound to become one of your go-to desserts for special occasions. Enjoy every bite!