Chocolate and mascarpone fondant recipe from Cyril Lignac chef

A super fondant cake with in place of butter: mascarpone. I explain here the recipe of chef Cyril Lignac.

This chocolate cake is ultra tender, a bit like an intermediary between a jar of chocolate cream and the very gourmet flour birthday cake.

This Cyril Lignac chef recipe is that of a chocolate cake without butter. And it is the mascarpone that brings it its absolutely incredible texture. We concentrate here so on the taste of chocolate, without artifices.

Why mascarpone?

The mascarpone, emblematic cheese of Italy, is known for its creamy texture and its delicate taste recalling that of the cream. Originally from northern Italyits first traces of production dates back to the 16th century in the region of Lodi and Abbiate Grasso, near Milan.

The name Mascarpone would come from “Mascherpa” Or “Mascarpia”. This expression of Lombardy would mean “released” from what I read. For what ? This would come from the fact that the mascarpone has no particular form, thus taking that of its container.

Traditionally Made from cow’s creamsometimes buffalo milk, mascarpone is a soft cheese, without a crust and unconnected. He is protected by the standard of May 21, 1998 which guarantees respect for its traditional characteristics Namely: Mascarpone is obtained by coagulation of the cream of milk under the combined action of heat and acidity (an acidic agent like lemon, vinegar, etc.), without the use of rennet.

With a fat content of at least 80 % on dry extract and proteins between 2.8 % and 6 % on the finished product, the mascarpone is Classified among “triple cream” cheesessuch as Brillat-Savarin and Boursault. The mascarpone takes its success from its velvety and creamy texture, characteristic of this category of cheeses, without having a too pronounced taste, perfect for all kinds of use in cooking or pastry.

On the nutritional side, the mascarpone is therefore very richwith 383 kcal per 100 gr. Low in protein (5 times less than cooked pasta cheeses), it is also a good Source of calcium, phosphorus and vitamins liposolubles (vitamin A (retinol) and vitamin E).

In pastry, a little mascarpone added to the whipping cream helps a whipped cream to take well. It replaces also as here Very well the lure.

Mascarpone is used at room temperature. A bit like tiramisus, it will then be much easier to soften and mix with other ingredients.
We use chocolate dessert dessert at 60%. Then melt the dark chocolate dessert in a bain -marie or in the microwave. We just want him to base and become soft without heating him too much. The ideal to help is to add a little water or milk, about a tablespoon, no more.

Then We mix the mascarpone and the melted chocolate.

After it’s simple, we add by mixing with each new ingredient first one by one whole eggs, then icing sugar and flour. That’s all, it’s already ready.

You can make these steps in the robot or by hand. But We don’t want to incorporate air too much into the preparationwhich would result in freezing the cake when cooked. We want to keep a very dense and creamy texture. So mixed by hand it’s betteror in the robot but slowly, or finally just the mascarpone and the chocolate in the robot then we add and mix with a wooden spatula the eggs, icing sugar and flour.

We pour the preparation into a buttered and floured moldor in a mold covered with parchment paper. Ideally, use a removable hinge mold, your cake will be even easier to unmold.

Cooking is fast, about twenty minutes, in a not very hot oven, 150 ° C. Because of this quick cooking, your chocolate fondant will still be very soft at the exit of the oven.

Also, Wait for it to be completely cooled before unmolding it.

I hope all these indications have been useful to you. Place the recipe now, you will see that it is very easy and quick to make.

Optional, a frosting

The initial recipe of chef Cyril Lignac is made with a frosting, which I do not offer you here because I find this recipe is sufficiently chocolate and interesting in my opinion without.

But if you want to serve this cake with a frosting, gently melt 100 gr of dark chocolate dessert with 50 gr of butter. Pour everything on the cake and let cool So that the frosting takes before serving.