Recipe Chocolate fondant with amazake

Dense, melting and intensely chocolaty, this flourless cake combines the richness of dark cocoa with the natural sweetness of amazake, a Japanese drink made from fermented rice. Its silky texture is reminiscent of a baked ganache, both light and melt-in-the-mouth. Lightly sweetened, it reveals a fine balance between bitterness and smoothness, perfect at the end of a meal or as an accompaniment to tea. Serve chilled, with seasonal fruit or a tangy coulis for a touch of contrast.

Prep Time

3 hours

Cooking Time

30 minutes

Ingredients

• 200 g dark chocolate (preferably 70% cocoa)
• 150 g plain amazake
• 3 whole eggs
• 30 ml neutral oil (rice bran)
• 1 tablespoon unsweetened cocoa powder (for finishing)

Directions

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, to allow 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...).