Picture a chair. One covered with some kind of pushy-pink fabric. Well, now imagine yourself getting that exact chair for your birthday – or Christmas, I’m not picky. Thrilled, aren’t you?


The state you would be in is probably as exciting as my current social life. You see, ever since I’ve moved to Revel for my stage de fin d’études, I didn’t really get the chance to connect, or even talk to people my age.
It certainly is a nice little town, with a pretty market and an ice-cold wind; but as the high-protein biscuit machine I turned into, I had little time to do other things than making biscuits, let alone party.


But tonight, people; tonight I‘m invited to a birthday party. And before you start thinking I’m an unsocial geek – which trust me, I am not – you should try and understand. One month. Without. Partying.
Okay, now we’re on the same length, I can introduce you to the most decadent dessert ever. Cake that is.

Or baked chocolate mousse, as Claire Clark calls it. A rich chocolate mousse, baked until just cooked, chilled until hard then left at room temperature until soft.
This is the kind of desserts that tend to melt in your mouth living an ephemeral chocolate sensation.


Gâteau fondant au chocolat
Adapted from Claire Clark’s Indulge.

This dead-easy cake tastes delicious and looks elegant. Perfect as a dinner party dessert, you can make it the day before and keep it in the fridge until four hours before you plan on starting your dinner.

Make sure the cake is very cold before trying to unmould it. But no need to panic, you’re your cake has rested long enough in the fridge and feels set, take your hairdryer out and gently heat the cake ring so the butter starts melting and you can easily release the cake from its tin.

I served mine with a dollop of tangy crème fraiche and it was a perfect match.

Gâteau fondant au chocolat

serves 6

150g dark chocolate (70% cocoa solids), finely chopped
100g butter, diced
1 egg
30g caster sugar

crème fraiche, to serve

Preheat the oven to 170°C. And place six 5cm-rings onto a baking sheet lined with foil.
Put the chocolate and butter into a heatproof bowl set over a pan of simmering water. Leave to melt, stiring from time to time.
Whisk the egg and sugar until pale and thick, it should have increased in size.
Using a large metal spoon, gently fold the melted chocolate and butter into the whisked mixture, until just combined.
Divide between the prepared ring and bake for 8 minutes. The surface will be covered with tiny bubbles and the cake will still be very wobbly. Just take it out of the oven and allow to cool at room temperature. Then chill overnight, unmould and place each little cake onto a serving plate. Let these at room temperature for a couple of hours, until very soft but still holding their shapes. Serve with crème fraiche.