With Valentine’s Day coming up (actually, tomorrow), I am jumping on the occasion to share with you my new baking love – this Buttermilk Chocolate Fondant Cake!
True to a Classic French Chocolate Fondant, this one is indulgent and intensely chocolatey. But the addition of tangy buttermilk cuts through the richness and makes it just a little bit more tender and moist. I have baked a lot of French Chocolate Fondant cakes in my life (some melty, some gooey, some firm), and this one has to be one of my all-time favourites!
Although not as big (and commercial) as it is in North America, Valentine’s Day is still a pretty celebrated holiday in France (although it is sometimes seen as cheesy and overdone). Still, most French lovebirds make it a point to go on a romantic date together or to simply share a nice meal at home – and often swap gifts. But mostly, Valentine’s Day in France, like in most countries, is an excuse to indulge in chocolates and chocolate-heavy desserts … And of them all, the Classic French Chocolate Fondant (“fondant” meaning “melty” in France) is probably the most enjoyed dessert on Valentine’s Day across France.
If you’ve been following my recipes for a bit, you know that buttermilk is a product I have a particular love for. Known in French as “lait ribot”, this traditional fermented milk is one of the most beloved (and iconic) products from Brittany, my home region. It is usually enjoyed aside a savory buckwheat crepe, but it finds its way into many delicious sweet recipes too.
In Canada, unfortunately, I have never found a bottle of real French “Lait Ribot”. But when it comes to baking, I have always been very satisfied when swapping “Lait ribot” with buttermilk. Buttermilk has a slightly more liquidy texture than “lait ribot” but offers the same pleasing sourness and leavening factor – which actually, couldn’t be more accurate to say, for this recipe.
The combination of whipped egg whites and buttermilk creates a mousse-like texture that is unique for a fondant cake. This cake is still chocolate-heavy, dense and rich, just like a French Chocolate fondant cake should be – but with a unique frothy bite to it. It is the perfect combination of fudgy and airy.
As you slice the cake, you can actually here the same satisfying bubble-crackling sound of a spoon dipping into a chocolate mousse…
Happy Valentine’s Day!
Cooking notes:
- A chocolate fondant cake calls for very little flour, and an equal ratio of chocolate and butter, both of great quality. For this recipe, choose a salted butter and a chocolate with at least 55% cocoa.
- Baking time for a chocolate fondant cake depends on your oven and your taste. Try checking the cake after 20 minutes. It should look a little wobbly in the middle, which will produce this satisfying creamy consistency in the centre, once cooled down. If you prefer a cake to be not as gooey, keep it in the oven for 5 extra minutes.
- It’s important to cool it completely before it’s served, or it may crumble as it’s sliced.
If you try this Buttermilk Chocolate Fondant Cake recipe let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.
Bon Appétit!
A recipe translated and adapted from Elle A Table.
More Valentine’s Day Recipes:
- Queen of Sheba Chocolate Cake
- Dark Chocolate Honey Mustard Tart
- Almond Blueberry Linzer Sables
- Classic Creme Caramel
11 comments
I far as I know people in the U.S. don’t measure in grams when they cook. Too bad, I would have loved to try this
Thanks for your comment. You are correct, most people in the US measure in cups (while all French recipes are in grams). I usually convert measurements in my recipes, to share them in cups. But sometimes, I think that precise proportions are so important, that I choose to offer the recipe in grams only (this chocolate fondant only has just a few ingredients, but precise proportions are key). However, I just added the conversion – in cups – to the recipe, so you can try it now if you’d like 🙂 I would still recommend using grams and a scale, but I wouldn’t want a gram/cup issue to stop you from enjoying this delicious cake!
I measure in grams all the time now. Once you switch to measuring by weight, there’s no comparison to the vague “cup” measurement, as each person’s cup is different. Please don’t change your ways for us ridiculous Americans!!
I ONLY measure in metric. Buy a kitchen scale. I specifically look for recipes in metric and I love recipes on this site
Thank you so much for the kind compliment. I know many folks find “cups” to be easier, but in order to replicate a recipe, especially in baking, weight is absolutely vital.
As another American, I enjoy perusing recipes from across the globe, and I am used to making the conversions using the handy-dandy internet. Your reply to anonymous was very gracious.
First visit to your site -I’m enjoying it very much.
Hi Jennifer, thank you so much for your kind comment! Personally, when i moved to Canada, it took me some getting used to using cups instead of a scale (with grams). But that’s part of what makes cooking around the globe a constant learning experience, which is part of the fun!
I’m an American and very thankful you provide measurements in grams rather than all of the whacko stuff with cups (spooned and leveled, sifted, blah blah blah) that are so incredibly imprecise.
Thank you, John! While some visitors end up asking me for measurements in cups (because it’s what they’re used to), it’s just something we absolutely don’t do here in France. For accuracy and ease of recreating recipes, the only reliable method is using weight. Neither method is wrong, by any means… But it leaves far less room for error.
Hope you enjoy the cake!
Recently made, way to dark for my liking i used 70% cocoa, lovely texture but just super dark. how to make it more chocolat lait taste, can i use 45% cocoa? also fan forced oven setting? C’est bien!
The French LOVE their dark chocolate, Holly! This took my husband some getting used to, but he did eventually. If you can find a lighter cocoa, I think it’d work equally as well!