CHOCOLATE FONDANT CAKE

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In the version of James Martin, chocolate cola cake is a cake made from soda cola (choose your brand, I am not sectarian) covered with a rich cream cocoa/butter / icing sugar whose original proportions oscillate In my humble opinion between diabetic coma and indigestion.
Not to mention the cocoa that according to James Martin is present only to give color to the cake (besides himself calls it a "colorful" cake)!

After a few tests punctuated by erasures, figures, and additions on the recipe sheet interspersed with virtual smiles of Manuel, I think I found my perfect version: less sweet, less oily, more melting with a real chocolate taste reinforced by A delicate chocolate icing. More liquids for more fluffy and more Coca-cola also for the same reason (the soda does not give a special taste, it plays just a part in the texture of the cake).

For the cake
200g of tempered butter (or margarine)
200g of coca-cola
220g of flour T55
1 sachet of baking powder (3 cc)
1 pinch of salt
1/4 cc sodium bicarbonate
50g of unsweetened cocoa powder
240g of sugar
1 sachet of vanilla sugar (7g)
2 eggs
175g milk or soy milk
50g liquid cream or soy kitchen cream

For glazing
140g of chocolate min 55-60%
70g of chocolate 70%
200ml milk or soy milk
15g of glucose syrup
15g butter or margarine

Preparation of the cake
(Inspired by James Martin's chocolate cola cake)

Decadent

Preheat oven th.6 (180 ° C). Butter a mold with a hinge of 23 cm in diameter then deposit at the bottom a round of parchment paper of the same diameter.

In a medium saucepan, put the butter cut into pieces and pour the coca-cola. Place the pan on low heat and melt the butter, mixing occasionally to activate the melt without boiling the mixture. Let cool and add milk and cream.

Meanwhile, sift the flour over a large bowl and add the yeast, salt, baking soda, and cocoa. Mix thoroughly then add sugar and vanilla sugar and mix to homogenize.

Dig a well: pour the coarsely whipped eggs and then gradually add the liquid mixture cocoa / melted butter/milk/cream by mixing with a hand whisk or a wooden spoon until the dough is smooth and homogeneous.

Pour into prepared pan and bake (grill in the center of oven). Cook for about 50 minutes, watching the last 10 minutes (the cooking time also depends on the oven): the cake is cooked when a peak in the center comes out clean. Remove the cake from the oven and let cool for about 15 minutes before unmolding.

Preparation of chocolate icing
(Adapted from La Maison du Chocolat)

Finely chop the chocolate with a knife and place in a chicken or heat resistant container.
Boil the milk in a saucepan and pour it over the chocolate by gently mixing without whipping to avoid incorporating air bubbles.
Add the glucose syrup and butter and mix gently until the mixture forms a smooth, shiny cream.

The frosting can be preserved for 1 week in a refrigerator well protected by food film. To use it, take the necessary quantity and make it fluid on the water bath

Let the icing cool for a few minutes or more (it must remain sufficiently fluid to pour on the cake) then pour over the cake so that it covers the surface and the turn (use a spatula to spread the icing on the edge of the cake). Allow crystallizing at room temperature.

For a birthday or other, you can decorate the cake with chocolate chips and icing sugar or caramel spun or simpler and stylish with a little gold leaf. There you go!