The Assassin

It was my cousin’s birthday the other day and to celebrate she made this chocolate cake. She posted it on Facebook and it looked so lethal, I absolutely had to know what it was. Ironically enough, the recipe was called The Assassin (it comes from a French baking blog). Even though I was told not to tweak the recipe, I could not help myself. I had to reduce the sugar, by just a little (50g). The result was perfect, to die for…

 

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So I’m keeping the name.

 

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The Chocolate Fondant Recipe

200 g sugar

50 g water

10 g all-purpose flour (or gluten-free flour if you want to make this flourless)

3 eggs

150 g salted butter (if you don’t have salted butter, use butter and a 1 tsp fleur de sel)

125g bittersweet chocolate, melted in the microwave

 

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  1. Preheat the oven to 300 F or 145 C degrees. Line a spring form (cheesecake) mold with parchment paper so that your cake will be easy to unmold.
  2. In the bowl of a stand mixer, beat the eggs with the flour for 2-3 minutes or until light and frothy.
  3. In a saucepan, set the sugar and water over high heat and boil until mixture becomes amber and smells like caramel. It takes approximately 5 minutes. Just keep an eye on it because once it darkens, it darken quickly.
  4. Once it has reached the amber color, take it off the heat and add the butter. It might splash a little so be careful at that step. Whisk until combined.
  5. With the mixer on low speed, drizzle the buttery caramel into the frothy eggs. Once you’ve poured it all in, set the mixer on med-high and beat until homogenous.
  6. Pour in the melted chocolate and whisk again. Mixture should be delectably smooth by that point.
  7. Ladle into your mold and bake for 50 minutes.
  8. Cool down to room temperature, then refrigerate for at least 2 hours up to overnight.
  9. Remove from the fridge 20 minutes before serving, peel off the parchment paper.

 

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The Rose ate the cake… and wilted from Bliss.

 

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Beware, Gabrielle… Eat at your own risk.

 

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