• In the original recipe, it is recommended to bake this chocolate fondant in a silicone mold. Personally, I baked it in an aluminum pan placed on a silicone mat in the middle rack of the oven. Silicone helps keep the cake moist.
• Grease and line the pan with parchment paper, covering both the bottom and sides. If you're using a bottomless cake frame, place it on a sheet of aluminum foil on top of a silicone mat.
• Fold the aluminum foil up around the edges to prevent any leaks. grease it and line it with parchment paper.
• Preheat the oven to 150°C (300°F) with fan-assisted mode.
• Whisk the mascarpone until creamy. Do not over-whisk, or you may liquefy it. Beat just to loosen and smooth.
• Melt the chocolate in a double boiler and add it in several stages to the mascarpone. Between each addition, beat with a mixer to blend well.
• Incorporate the eggs one at a time, following the previous method.
• Add the powdered sugar, mix and add the flour.
• Give it one last mix with the mixer, without overworking it.
• Pour into the mold and smooth the top.
• Bake for about 25 minutes. Check for doneness by touching the surface with your hand. It should not stick. The center may be slightly moist, but that's exactly what we want to keep the chocolate cake very gooey.
• Leave to cool in the pan, then remove it onto a wire rack. Once cool, prepare the glaze.

Preparation of the chocolate ganache :

• Melt the chocolate in a double boiler and add the softened butter cut into small pieces.
• Stir well to smooth. Remove from the double boiler.  It should be smooth, neither liquid nor thick, before pouring over the cake.
• Pour the glaze over the entire cake. Apply 2 layers to ensure it is thick.
• Allow to set at room temperature. You can leave it like that or make waves with a saw knife all over the surface. To create a checkerboard effect, you can leave some areas untouched by the knife.
• Keep the cake in the fridge and take it out one hour before serving. It will regain its gooey texture.