Le Fondant au chocolat ( mit cuit

(Molten Chocolate Nut Cake — Gluten Free)

This is an absolutely gorgeous chocolate cake recipe that I first made after being inspired by Jamie Oliver’s two-nut tort from his cookbook The Naked Chef. Over the years I have adapted it slightly, lightening the butter a bit and always using a little less sugar whenever possible. The result is still deeply chocolatey, rich, and one of my all-time favorite cakes.

The cake is made entirely with nut flours, which means it is 100% gluten-free. In my opinion, nut flours actually create a much moister and more flavorful cake than traditional flour.

The term mi-cuit literally means half-cooked. In English we might call this a molten chocolate cake. The magic comes from removing the cake from the oven just before it is fully baked, leaving the center beautifully soft and runny.

For years I was mystified about how chefs achieved this molten center. One of my dear French friends finally explained the secret: simply take the cake out of the oven five to ten minutes before it would normally be done.

When the cake is ready, the edges and the top should be set and cooked, but the center should still be slightly jiggly. If you insert a fork in the middle, it should not come out completely clean.

Because every oven behaves differently, the first time you make this cake it is best to check it after about 15 minutes. My oven runs quite hot, so I usually bake it about 20 minutes at 350°F (175°C). Your oven may take closer to 25 minutes.

The key is to look for a cake that is firm around the outside and gently jiggling in the center.

Voilà. Bon appétit.

Recipe

Prep Time

20 minutes

Bake Time

20–25 minutes

Serves

6–8

Ingredients

• 1 cup almond flour

• ½ cup ground hazelnuts or walnuts

• 1 tsp baking soda

• 1 tsp baking powder

• ½ tsp fleur de sel (or fine sea salt)

• 1 tbsp Dutch-processed cocoa powder

• ½ cup sugar

• 125 g (4.4 oz) 70% dark chocolate

• 125 g (½ cup) high-quality butter (82% fat preferred; French or Irish butter works beautifully)

• 4 large eggs

• 1 tsp vanilla extract or seeds from 1 vanilla bean

• ¼ cup sour cream or crème fraîche

• Optional: 1 shot espresso (to deepen the chocolate flavor)

  
  

Method

Prepare your mise en place.

1. 
   

   Measure all ingredients and have them ready before you begin.

   Preheat the oven to 350°F / 175°C. Prepare a buttered cake pan.

   Melt the chocolate.

   
   

   Melt the dark chocolate gently over a double boiler and set aside to cool slightly.

   Cream the butter and sugar.

   
   

   In a mixer, beat the butter and sugar until smooth and well incorporated.

   
   

   Add the eggs.

   
   

   Add the eggs one at a time on high speed, beating well after each addition, until the mixture becomes fluffy and creamy.

   Mix the dry ingredients.

   
   

   In a separate bowl combine:

   
   

   • almond flour

   • ground hazelnuts or walnuts

   • baking soda

   • baking powder

   • cocoa powder

   • fleur de sel

   
   

   Temper the eggs with the chocolate.

   
   

   Add a small spoonful of the warm melted chocolate to the egg mixture while mixing. Continue adding the chocolate slowly so the eggs do not curdle.

   
   

   Combine the batter.

   
   

   Fold the dry ingredients gently into the chocolate mixture.

   
   

   Add the crème fraîche.

   
   

   Fold in the sour cream or crème fraîche in three additions, mixing gently until everything is incorporated.

   
   

   Bake.

   
   

   Pour the batter into the prepared pan and bake in the center of the oven for 20–25 minutes.

   
   

   Check for doneness.

   
   

   The cake should be firm around the edges but still slightly jiggly in the center. A fork inserted into the middle should not come out completely clean.

Serve warm so the center remains soft and molten.

Bon appétit.