A "fondant" is a French cake that "melts" in the mouth. It has an indescribable, dense yet light, super moist texture. This cake is made with chestnut flour which gives it an unusual, nutty yet very particular flavor. The cake is not too sweet which makes the dark chocolate ganache the perfect complement. This recipe is for a 9” (23 cm) Bundt pan but it can be made into individual bundlets as well. If You Have a Digital Kitchen Scale, Set It for Grams and Use It for This Recipe.