Chocolate Fondant Cake with Cookie Crust

Ingredients

• 200 g Unsalted butter (at room temperature)
• 150 g White sugar
• 100 g Brown sugar
• 4 pcs Eggs (2 for the cookie dough, 2 for the fondant)
• 1 teaspoon Vanilla extract
• 250 g All-purpose flour
• ½ teaspoon Baking powder
• ¼ teaspoon Salt
• 150 g Dark chocolate chips (at least 70% cocoa)
• 200 g 70% cocoa dark chocolate (coarsely chopped)
• 100 g Butter (for the fondant) (cut into cubes)
• 100 g Sugar (for the fondant)
• 50 ml Liquid cream (or whole milk)

Instructions

1. Prepare the cookie dough

   In a large bowl, cream the unsalted butter with the white sugar and brown sugar until a pale and fluffy mixture forms. Add the two eggs and the vanilla extract, then mix. Incorporate the flour, baking powder and salt, mixing until the dough is homogeneous. Finally, add the chocolate chips and fold them in gently with the spatula.

   Time: PT20M

2. Form the cookie crust

   Divide the dough into two equal parts. Spread the first half on the bottom and up the sides of a pan previously lined with parchment paper, pressing firmly with hands or spatula to form an even layer about 1 cm thick.

   Time: PT5M

3. Prepare the chocolate fondant

   Melt the coarsely chopped dark chocolate and the 100 g butter in a saucepan over low heat (bain‑marie) stirring until the mixture is smooth. Remove from heat, add the sugar, the remaining two eggs and the liquid cream, mixing well until a glossy ganache forms.

   Time: PT15M

   Temperature: bain‑marie (about 40‑45°C)

4. Assemble the cake

   Pour the chocolate fondant evenly over the cookie crust in the pan. Spread the second half of cookie dough over the top of the fondant and smooth with the spatula.

   Time: PT7M

5. Baking

   Bake the cake for 50 minutes at 160°C. The center should remain slightly wobbly while the edges are golden.

   Time: PT50M

   Temperature: 160°C

6. Cooling and unmolding

   Let the cake cool in the pan for 15 minutes, then place it on a rack to cool completely before unmolding and cutting into portions.

   Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: margarine
• Instead of White sugar: cane sugar
• Instead of Brown sugar: dark brown sugar
• Instead of Eggs: chicken eggs
• Instead of Vanilla extract: vanilla bean
• Instead of All-purpose flour: wheat flour
• Instead of Baking powder: baking soda (½ teaspoon)
• Instead of Dark chocolate chips: chopped chocolate
• Instead of 70% cocoa dark chocolate: baking chocolate
• Instead of Butter (for the fondant): margarine
• Instead of Sugar (for the fondant): white sugar
• Instead of Liquid cream: milk

Equipment Needed

• Large mixing bowl
• Electric mixer or whisk
• Silicone spatula
• 20 cm cake pan (springform or hinged)
• Parchment paper
• Bain‑marie saucepan
• Kitchen thermometer (optional) (optional)
• Oven
• Cooling rack

Critical Steps — Do Not Skip

• Even pressing of the cookie dough to form the crust
• Preparing the fondant without overheating the chocolate
• Pour the fondant before covering with the second dough
• Bake at 160°C for 50 minutes without opening the oven during the first 30 minutes

Chef Tips from the Video

• Use unsalted butter to better control the salt level
• Sift the flour to avoid lumps
• Let the cookie dough rest for 15 minutes in the refrigerator for a firmer texture before spreading

Troubleshooting

Storage

Refrigerator: Store the cake covered for 3 to 4 days in the refrigerator.

Freezer: Wrap tightly and freeze up to 2 months.

Room temperature: At room temperature, the cake keeps for up to 1 day maximum.

Make-Ahead Tips

• Prepare the cookie dough and fondant the day before and keep them separate in the refrigerator
• The cake can be assembled and baked the same day or up to 24 hours in advance