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Before starting this Cinnamon Chocolate Fondant recipe, make sure you have organised all the necessary ingredients.
Place the chocolate into a bowl...
... and melt the chocolate over a bain-marie or in the microwave at medium power, working in periods of 30 seconds to make sure the chocolate does not burn. Set aside.
Place the soft butter in a mixing bowl. Add the castor sugar and combine.
Blanch the preparation with a whisk or spatula until pale.
Add one egg and combine...
... then add the second egg and combine. Make sure the preparation is perfectly homogeneous before adding another egg.
Add the third egg and combine.
Add the last egg and combine until homogeneous.
Add the melted chocolate.
Combine with a whisk...
... until homogeneous.
Add the sifted flour and ground cinnamon to the chocolate preparation...
... and whisk vigorously until homogeneous.
Grease a spring form mould Ø 20cm with an oil spray.
Pour the chocolate preparation...
... into the greased mould. Scrape the preparation that is stuck on the sides of the bowl.
Even the surface with a spatula to create a regular thickness.
Bake in a fan-assisted oven preheated at 180°C.
The fondant should take between 25 and 30 minutes to cook. Cooking time will vary according to the thickness and size of the mould. The wider the mould is, the shorter cooking time will be.
Remove the mould from the oven.
Insert the blade of a knife in the centre of the cake to check if it's cooked. The blade should be almost dry when you take it out.
While the fondant is still hot, flip the hinge lock...
... and remove the mould.
Set aside to cool down before removing the loose base, otherwise it might break.
When the cake is at room temperature, drizzle a thin layer of icing sugar over the surface with a fine sieve.