Chocolate fondant and mascarpone
For the fondant
250g mascarpone at room temperature
200 g of dark dessert chocolate
60g icing sugar
For the icing
100 g of dark dessert chocolate
For the fondant
Preheat the oven to 150°.
In a salad bowl, whip the mascarpone with an electric mixer for 2 to 3 minutes until it is creamy.
Melt the chocolate in a double boiler or in the microwave (in 30 second increments, stirring every 30 seconds until the chocolate is melted).
Pour the melted chocolate into the bowl containing the mascarpone and beat until you get a homogeneous mixture.
Add the eggs one at a time while continuing to beat. Add the icing sugar and whisk again. Add the flour and stir with a wooden spatula (or spatula).
Stop mixing as soon as the flour is well mixed with the rest of the ingredients. Pour the batter into a previously buttered mold (preferably silicone) 20 to 22cm in diameter.
Bake at 150° for about 20 minutes. Leave to cool then place in the refrigerator for 2 to 3 hours.
For the icing Melt the chocolate in a double boiler or in the microwave (in 30 second increments, stirring every 30 seconds until the chocolate is melted).
Add the butter cut into pieces and mix well to melt the butter. Place the cake (cold) on a presentation plate. Wait 2 or 3 minutes for the icing to thicken as it cools slightly, then pour it over the cake, spreading it with an icing spatula or the back of a large spoon.
Place the cake in the fridge for 30 minutes to allow the icing to harden.
Take the cake out of the fridge ahead of time before eating it