Bake the homemade cake

A family recipe

The chocolate cake that always makes an impression

The great birthday classic… with a secret family recipe!

There are birthday cakes that everyone enjoys… and then there is the one everyone comes back to for a second slice!

At LetzCelebrate.co, we have a soft spot for chocolate fondant. The founder's sister-in-law shares her ultra-indulgent recipe, handed down from generation to generation: a melting centre, a thin crackled crust and a rich chocolate taste… hard to resist!

The little secret: make it the day before, it will be even better. On the big day, all that is left is to add the candles, bring out the plates and enjoy the party!

Our tip: serve it with a few strawberries, raspberries or a scoop of vanilla ice cream for an even more festive touch.

Super chocolate fondant

• 10 slices
• Easy
• 10 min preparation
• 15 to 20 min baking

Best made 2 to 3 hours ahead, or the day before

Ingredients

• 400 g dark baking chocolate
• 250 g salted butter
• 6 eggs
• 100 g flour
• 240 g sugar
• 1 heaped teaspoon vanilla sugar
• a loaf tin, buttered

A quick reminder before treating the little guests

Chocolate is usually a hit, but watch out for allergies! This recipe contains eggs, milk (the butter) and gluten (the flour). Baking chocolate may also contain traces of other allergens, especially nuts.

Before the party, ask the parents whether their child has an allergy or intolerance, check the labels and, in case of allergy, choose a suitable recipe and ingredients, with no risk of cross-contamination. Because a successful birthday is one where everyone can enjoy their treat with complete peace of mind.

Method

With Thermomix

1. Preheat the oven to 200 °C.
2. Break the chocolate into pieces in the bowl and blend for 15 seconds, speed 9.
3. Add the butter cut into pieces and melt for 3 minutes at 50 °C, speed 2. Check that the chocolate has fully melted.
4. Add the eggs, sugar, flour and vanilla sugar, then blend for 20 seconds, speed 3, until smooth.
5. Pour into the buttered loaf tin.
6. Bake for 15 to 20 minutes at 200 °C: the top forms a lovely crackled crust while the centre stays soft.
7. Leave to cool in the tin, then refrigerate for at least 2 to 3 hours before turning out and serving.

The family secret: make it the day before, the texture will be even better!

Without Thermomix

No need for a food processor to make this fondant!

1. Preheat the oven to 200 °C.
2. Melt the chocolate pieces with the salted butter, in a bain-marie or in the microwave in short bursts, stirring until smooth.
3. In a large bowl, whisk the eggs with the sugar and vanilla sugar.
4. Stir in the flour, then gradually add the chocolate and butter mixture until the batter is smooth.
5. Pour into the buttered loaf tin.
6. Bake for 15 to 20 minutes at 200 °C. Keep an eye on it: a crackled crust should form on top, without overcooking the centre.
7. Leave to cool in the tin, then refrigerate for at least 2 to 3 hours before serving.

Our tip: every oven is different! The first time, check the cake from 15 minutes to find the softness you like best.