Salame al Cioccolato (Chocolate Salami) vs Fondant au Chocolat: Classic French Molten Chocolate Cake

Both desserts build on dark chocolate, butter and egg, yet treat them in opposite ways. Salame al Cioccolato is never baked: melted chocolate is folded into butter creamed with powdered sugar and a raw egg, then cocoa powder and crushed digestive biscuits go in before the log chills until firm, yielding cool, solid slices studded with biscuit pieces, with rum as an optional accent. The fondant whisks eggs and sugar to a ribbon, adds chocolate melted with butter plus a little flour, and bakes briefly, so set edges surround a soft, molten centre served immediately; its cocoa only coats the ramekins.