Name: Recette Fondant au chocolat à l'amazake
Cook time: 30 min
Total time: 30 min
Ingredients: 200 g de chocolat noir pâtissier (70 % de cacao de préférence); 150 g d’amazake nature; 3 œufs entiers; 30 ml d’huile neutre; 50 g de sucre de canne blond (ajustable selon votre goût); 1 pincée de sel fin; 1 cuillère à soupe de cacao en poudre non sucré (pour la finition)

Recipe Chocolate fondant with amazake

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Preparation time

3 hours

Cooking time

30 minutes

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.

Image of Recipe Chocolate fondant with amazake

Ingredients

200 g dark chocolate (preferably 70% cocoa)
150 g plain amazake
3 whole eggs
30 ml neutral oil
50 g light cane sugar (adjustable to taste)
1 pinch fine salt
1 tablespoon unsweetened cocoa powder (for finishing)

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Instructions

Preheat the oven to 160°C (fan oven preferred). Line a cake tin with baking paper, making sure the edges are well covered.
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.
Set aside the melted, lukewarm chocolate.
Break the 3 eggs into a bowl and add 50g sugar and a pinch of salt. Beat by hand or with a mixer until lightly frothy.
Then add the 150 g amazake and 30 ml neutral oil. Mix well to obtain a homogeneous preparation.
Gently pour the melted chocolate into the previous mixture, whisking all the time. The mixture should be smooth, glossy and lump-free.
Pour the mixture into the lined tin. Tap the mold lightly on the work surface to smooth the surface and eliminate air bubbles.
Bake for 30 minutes at 160°C. The surface should be cooked, but the center still very slightly quivering: it will finish setting in a cool place.
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.
Carefully unmold the fondant. Sprinkle the surface with bitter cocoa using a fine sieve.
Serve sliced, accompanied by plums, apricots or a slightly tart fruit coulis (apricot, raspberry, yuzu...).

Recipe notes

Amazake, a thousand-year-old tradition

Amazake (甘酒), literally "sweet sake", is an ancestral Japanese drink that has been consumed for over 1,000 years, particularly during the Edo period. It was considered a "beauty tonic" and a popular energy drink.

There are two types of amazake:

Alcohol-free, made from rice fermented with koji (ideal for cooking or children)
With low alcohol content, derived from sake (avoid for family desserts)

Amazake contains natural sugars derived from the enzymatic fermentation of rice, giving it a sweet taste without the addition of refined sugar. It is rich in enzymes, B vitamins and fiber, making it both easily digestible and nourishing.

In Japan, it is used :

As a hot or cold drink
As a base for sweet sauces
In traditional desserts such as mochi or puddings
As a beauty ingredient (yes, even in artisanal cosmetics!)

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