From the falling leaves to incredible sunsets, looking out of your window in Autumn is more like looking at a Monet. Now with that background, imagine slicing into a warm round of gâteau fondant au chocolat – “melting chocolate cake” in French to release the slow flood of chocolate from the interior. This dark and rich cake is an act of time and temperature – serve too early and it’s a sticky pool of hot cake batter; serve too late and it’s a brownie. When the balance is perfect, however, the treat blends the tender bite of a chocolate cake with the pleasure of a melted chocolate bar. In the 1990s, the cake became a menu star as a lava cake or molten chocolate cake. This classic dessert oozing with love in every bite remains one of the world’s most sophisticated ways to end a meal.
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