Chocolate-Amaretto Fondant with Caramel Sauce
When I started with this recipe, I had a chocolate-amaretto & caramel poke cake in mind. However, for those of you who cook and bake often, you are very familiar with the fact that sometimes, your recipe idea can fail!
Mine did in a way but I still ended up with a very fantastic dessert that has now become a personal favourite!
Now this is a bit of a boozy cake so DO mind who you make it for!
The caramel sauce was from a previous recipe (which i will give in a separate post), therefore you don't HAVE to use it for this one, but you can (and you can find caramel sauce in any supermarket or specialised store).
What you'll need (8 servings):
1 round cake mould
200gr rich dark chocolate
150gr butter
150gr fine sugar
50 gr flour
1/2 teaspoon of baking soda
3 eggs
6 tbsps of Amaretto
Start by microwaving the butter so it softens and you can easily work with it (about 15 seconds on high).
Then, break the chocolate bars into pieces, put them in a glass bowl, in a pot or sufficiently large sauce and let it melt (this technique is called bain-marie).
While the chocolate melts, add the butter and sugar in a bowl and start to mix (it might not give you a homogeneous mix from the start but fear not, by adding the rest of the ingredients, you'll have a smooth mix!).
Add the eggs and flour, alternating one by one and mix vigorously so everything is incorporated (using a good whisk helps!)
Add the melted to chocolate and mix again until your mixture becomes slightly fluffy. Add the baking soda and vanilla sugar. Whisk again to make sure it is well incorporated.
Butter your cake pan (or don't, if you are using a silicon mould like I am), pour the cake batter and insert in the oven for about 30mins.
To check if the cake is cooked, you can insert a knife in the middle. If it comes out clean, the cake is ready.
Take it out of the oven and then the mould and let it cool down.
Then, poke small holes all over your cake, pour the amaretto evenly all over and proceed likewise with the caramel sauce.
Serve warm or cool.
Enjoy!