Have you ever tasted Baulois fondant ? A rich and creamy chocolate cake with a taste of salted butter caramel. An easy recipe to make with only 6 ingredients! Chocolate fans, this fondant is made for you ...
This Baule fondant is, as its name suggests, from La Baule in Loire Atlantique. It's a real institution there! I had the chance to taste it, and I assure you it is worth it. The recipe I offer is very close to the original, something to please you too!
Ingredients to plan for this Baulois fondant recipe
Eggs : the number of eggs is important in this cake, they are the ones that will give it its melting texture.
Chocolat : I used pastry chocolate 66% cocoa. You can also take less full-bodied chocolate or even mix it up. It will just be necessary to adapt the dose of sugar afterwards. The less full-bodied the chocolate, the less sugar is required.
Butter : butter with Guérande salt of course! It is the butter traditionally used for the Baulois fondant. Otherwise, semi-salted butter will be fine.
Light brown sugar : it brings here a light caramel taste which sublimates the chocolate.
Salted butter caramel : essential for the Baulois fondant. You can do it yourself or buy it already ready.
flour : just a touch of flour to keep all the fondant of the dessert.
How to make a Baulois fondant?
To make a Baulois fondant, you need a little time in front of you. Take into account the resting time of the dough before baking: 2 hours. It will also take the place in the fridge after cooking to optimize the texture and easily cut it: minimum 4 hours.
The production steps are very simple. We start by melting chocolate and butter together then we add the liquid salted butter caramel (warm if necessary). Apart, we whisk the eggs and the brown sugar to obtain a clear and very frothy mixture which has doubled in size.
Then we pour the melted chocolate into the egg and sugar mixture, then add the sifted flour last. After pouring this paste into the mold, we wait 2 hours before baking. This allows air bubbles to rise to the surface and create a crust when cooked.
My tips for making this Baulois fondant a success
Take a 20cm springform pan in diameter, not larger otherwise your fondant will be flat. Be sure to butter and flour it.
It is very important to whisk the eggs and sugar well for several minutes : do not stop until you have a nice light color. It is the eggs that create the texture of the fondant.
On the cooking side, this is done at low temperature so as not to overcook the Baulois fondant. Cooking times vary a lot from one oven to another, so watch out. The taste will be identical but the textures will vary depending on the oven (more or less melting).
Do not forget the step of refrigerator after cooking. This will allow you to strengthen it, it will hold up better. To cut it easily, pass your knife blade under hot water : this will help you cut it.
Other recipes to try
If you like chocolate recipes, I advise you to take a look at these other recipes from the blog:
- Chocolate raspberry whipped cream cake
- Chocolate pear cake without flour
- Very soft zucchini chocolate cake
- Easy chocolate ice cream without an ice cream maker
- Giant chocolate almond coconut cookie
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so that I can see your beautiful Baulois fondants!
Fondant Baulois, The Easy Recipe
- 5 medium eggs
- 210 g dark chocolate pastry 66% cocoa or more
- 200 g Guérande salt butter or semi-salted butter
- 1 cs flour
- 150 g Light brown sugar dose to be reduced if your chocolate is less full-bodied than mine
- 1 big cs salted butter caramel
- Butter and flour a 20cm diameter springform pan. Place a disc of baking paper in the bottom.
- Melt the chocolate and the butter in a double boiler then smooth with a spatula.
- Separately, ideally in a food processor (if not a hand mixer), beat the eggs and the brown sugar at medium speed until the mixture doubles in volume and becomes clear and frothy. It takes several minutes.
- Warm the salted butter caramel slightly to make it liquid then add it to the melted chocolate, mix.
- Pour the melted chocolate into the egg / sugar mixture then whisk at low speed until you obtain a homogeneous mixture.
- Incorporate the sifted flour, mix one last time just enough.
- Pour the resulting dough into the mold and leave to rest for 2 hours at room temperature. The air bubbles will rise to the surface. This creates a nice crust on the surface of the cake when baking.
- Preheat the oven to 210 ° convection heat. Bake the mold for 5 minutes at this temperature then lower to 120 ° for 35-40 minutes. To be monitored according to your oven. The fondant should have a formed crust and be slightly wobbly in the center.
- Out of the oven, let cool then place in the refrigerator at least 4 hours. This is what will give it hold and texture. To cut it well, run your knife blade under hot water.