Easy Chocolate Fondant Cake - No Added Sugar Crustless Chocolate Cheesecake

My chocolate fondant cake is a real treat for any chocaholic like me and, in fact, it's also a crustless cheesecake. While this dessert isn't sugar-free, because of the chocolate I use, it can be, if you opt for sugar-free chocolate. I just couldn't find a really good one. Nevertheless, as you all know by now, I never use any added sugar. Instead, for this recipe, I rely on a small amount of erythritol for a touch of sweetness.

This delicious chocolate fudge cake is super easy to make and it only takes an hour to make it, bake it, and do the dishes. The only challenge that comes with this recipe is one of patience. The chocolate fondant takes some time to cool, set, and chill, approximately 3 hours in total.

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Ingredients

200 g semisweet chocolate (54%)
250 g mascarpone (at room temperature)
1 tsp. vanilla paste (or a large pod)
40 g powdered erythritol
4 eggs (at room temperature)
20 g all-purpose flour
20 g almond flour
a pinch of salt

Directions

1. Melt the chocolate in the microwave in 15-second intervals. Stir well after each interval. Do this until the chocolate is completely melted and warm to the touch.

2. Mix the mascarpone with the vanilla until the cheese is light and fluffy. Add the erythritol and mix well.

3. Fold in the chocolate until the mixture is homogenous.

4. Add the eggs, two at a time, mixing with a whisk.

5. Fold in the dry ingredients.

6. Pour the batter into an 18 cm (7 inches) silicone mold or a greased and parchment-lined springform pan. Tap it against your work surface and then level the surface with the spatula.

7. Bake the chocolate fondant cake at 150°C (302°F) for 25 minutes.

8. When you take it out of the oven, it should be very jiggly.

9. Let the cake cool down to room temperature before refrigerating it for 2 hours.

10. When it's col, take the chocolate fudge cake of the mold by inverting it on a serving platter. The same goes for the springform pan, just unlatch the ring after that and peel away the parchment.

11. Just before serving, dust the surface of the chocolate fondant with cocoa powder. Enjoy!

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Music by Patrick Patrikios.