For the 13th episode of my baking series From Classic to Iconic, I wanted to create a modern, reimagined take on the classic chocolate fondant cake!
Chocolate fondant is such a classic restaurant dessert, so I thought it would be fun to transform those familiar flavors and textures into an entremet.
I did several tests to get the texture of the fondant cake just right, with that soft, rich, and melt-in-your-mouth texture that makes a chocolate fondant so special.
To stay close to the classic flavor profile, the cake has a deep and intense chocolate character from 70% dark chocolate, cocoa nibs, and cocoa powder. This chocolate flavor is balanced with soft vanilla notes and a fresh raspberry element.
The smooth vanilla crémeux is inspired by the scoop of vanilla ice cream often served with chocolate fondant, while the raspberry confit represents the fresh berries that are also commonly served alongside it.
This cake is rich and intense, yet balanced, with soft, creamy, and crunchy textures all in one dessert. It is so truly indulgent, and I love how this reimagined version turned out.
I hope you enjoy this recipe as much as I do.
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake from start to finish:
Important note about serving:
- This cake HAS TO be served at room temperature to achieve the intended texture of the fondant cake, which is the main element of the dessert. Because of its high butter content, the fondant cake firms up when chilled.
- For the best texture, remove the cake from the fridge and let it sit at room temperature for approximately 45 minutes to 1 hour before serving. If served too cold, the fondant cake will be firmer and will not have the soft, rich texture intended for this cake.
NOTE: Prepare the crémeux first, as it needs to set for a minimum of 6 hours. While it sets, you can prepare the remaining layers.
Day 1
Vanilla Crémeux:
- 1.75 gelatin sheets (1 sheet = 1.75 g, bloom value 240)
- 300 ml heavy cream (min. 35%)
- 1.75 large vanilla bean pods
- 95 g egg yolks (approx. 5 medium egg yolks)
- 30 g caster sugar
- Soak the gelatin in cold water for 5–10 minutes.
- Cut the vanilla bean pods lengthwise and scrape out the seeds.
