Fondant Baulois, The Easy Recipe
A must for chocolate fans: the recipe for the famous chocolate fondant from La Baule, only 6 ingredients!
Yield: 8 people
Ingredients:
- 5 medium eggs
- 210 g dark chocolate pastry 66% cocoa or more
- 200 g Guérande salt butter or semi-salted butter
- 1 cs all-purpose 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
Instructions:
- 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.
Notes:
After having refrigerated it after cooking, it can then be stored in the refrigerator for about 5 days. Otherwise it can also be kept at room temperature (it will be more melting) for about 3 days.
I advise you to place it in an airtight bell to keep all its flavor.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)