Rich Flourless Chocolate Cake

When we were in France recently, I was introduced to my first 'fondant au chocolat'. Which oddly, I had never before tried, despite my numerous and sometimes lengthy stays in France. In fact, I had always thought that a chocolate 'fondant' was the same as a chocolate soufflé. But no... it's even more dense than a souffle, making that much yummier. As the name 'fondant' (fondre means to melt, for those anglophones out there ;)) implies, the centre of the cake is runny. I guess kind of like chocolate lava cakes over here??

In any case, I went on a hunt for a recipe for a fondant I had eaten in France when we got home. Oddly enough, the one I had that was so tasty in France was from Pizza Hut. So random... a friend had come over one night to help pack up some of my mother-in-law's belongings and brought pizzas and these delicious fondants with her. Who would ever think that Pizza Hut would have any delicious desserts, never mind one of the best I've ever tasted?? And no, they don't sell them here in Canada at Pizza Hut. I've already checked their website... sniff...

So I came across this recipe in a cookbook called Best of Chocolat that my mother-in-law had given us awhile back and that I had yet to use. Sounded like it should kind of be like a fondant, so I gave it a try. And sadly, it wasn't at all. The cake was still good, but a bit rich for my taste. I thought I would post it anyhow for those who avoid gluten, as it's a nice option for them to have a dessert they can enjoy (here you go Kristy!). I probably won't make it again, as I have since found a recipe for the real types of fondants I was looking for, which I will post shortly. But Kris, I think you'll enjoy this. Though did I mention that it's rich? Check out the ingredients!!!

430 g butter
430 g dark chocolate
8 eggs
180 g sugar
300 mL table cream

1. Preheat the oven to 350 degrees Farenheit.

2. Butter a 24-inch circle pan. Melt the butter, cream and chocolate in the microwave or in a pot over a pot filled with boiling water. Add the sugar and mix well to dissolve the sugar. In a large bowl, lightly beat the eggs with a whisk or fork then add them to the chocolate mixture. Mix well until the consistency of the mixture is homogeneous.

3. Pour the mixture into the pan and cook for approximately 40 minutes.

4. Let cool in the pan for approximately 40 minutes. Let cool. Once the cake is cool, wrap well and leave in the fridge for one night before serving.