A few weeks ago, Cielo and I went to The Market to grab some dinner when I noticed they were now selling mouthwatering cakes and pastries. Their flourless chocolate cake caught my attention and decided to try one. I took my first bite and already I was in seventh heaven. It was that delicious! The cake just melts in your mouth.
So this weekend, I decided to make my own version. I found a recipe for an almost flourless chocolate cake from Clotilde’s Chocolate and Zucchini. The original name of the cake is Gâteau au chocolat fondant de Nathalie. Geez, even I can’t pronounce that but it sure sounds classy to me. Anyway, by the look of the ingredients, it seems it’s fairly easy to make plus baking time’s short too. Plus factors for me since I am fairly new at this.
Now for the frosting… I had a feeling the cupcake will have a very sweet and intense flavor so I decided to top it with just whipped cream to balance the flavor out. Problem is, with a country as hot as ours, topping the cupcakes with whipped cream may be a disaster since it will melt quite easily. So, I tried looking for a no melt whipped cream recipe and found this. Problem solved.
Hmmm…. what do I put at the top, cherries, of course!
Hope Clotilde wouldn’t mind me reposting the recipe…
“Gâteau au chocolat fondant de Nathalie”
translation: Melt-in-your-mouth Chocolate Cake
– 200g (2 sticks minus 1 Tbsp) butter
– 200g (7 oz) dark chocolate
– 200g (1 C) sugar
– 4 eggs
– a rounded tablespoon of flour
Note: like all dark chocolate cakes, this cake is best made a day ahead (or at least in the morning if you serve it for dinner).
Pre-heat your oven to 180°C (350°F). Place cupcake liners in a 12 piece cupake pan. Melt together the butter with the chocolate (in a double-boiler or in the microwave slowly and for just a few seconds at a time, blending with a spoon between each pass). Transfer into a medium mixing-bowl. Add in the sugar, stir with a wooden spoon and let cool a little. Add in the eggs one by one, mixing well after each addition. Finally, add in the flour and mix well.
Fill in the cupcake liners upto three fourths full and bake for 25 minutes. Turn the oven off but leave the cupcakes inside for another ten minutes, then put the pan on a cooling rack on the counter to cool completely. Cover with plastic wrap, refrigerate, and take it out about an hour before serving.