Recipe Chocolate fondant with amazake

Instructions

1. Preheat the oven to 170°C (fan oven preferred). Line a cake tin with baking paper, making sure the edges are well covered.

2. Break the 200g of dark chocolate into pieces, then melt gently in a bain-marie (bowl over a pan of simmering water), or in the microwave in 20-second increments, stirring between each.

3. Set aside the melted, lukewarm chocolate.

4. Gently whisk the beaten eggs into the melted chocolate. The mixture should be smooth, glossy and lump-free.

5. Then add the 150 g amazake and 30 ml neutral oil. Mix until smooth and emulsified. Then add to the egg-chocolate mixture.

6. Pour the mixture into the lined tin. Tap the mold lightly on the work surface to smooth the surface and eliminate air bubbles.

7. Bake for 30 minutes at 170°C in a bain-marie. The surface should be cooked but the center still very slightly quivering: it will finish setting in a cool place.

8. Leave to cool to room temperature. Then place in the fridge for at least 3 hours, ideally overnight.
   This allows the fondant to take on its dense, creamy texture.

9. Carefully unmold the fondant. Sprinkle the surface with bitter cocoa using a fine sieve.

10. Serve sliced, accompanied by plums, apricots or a slightly tart fruit coulis (apricot, raspberry, yuzu...).