Fondant aux Noix de Pécan

This was Fondant aux noix de pécan - melting chocolate cake with pecan on vanilla custard cream, or Crème Anglaise.

I followed a recipe from one of my Japanese-French pastry books. This rich flourless chocolate cake was melting when lightly reheated as its name suggests. Served the cake with Crème Anglaise was my idea. The sauce eased bitterness of the chocolate and also made the cake elegant.

 I thought J would like the dessert. Yes, he did!!