A must for chocolate fans: the recipe for the famous chocolate fondant from La Baule, only 6 ingredients!
Recipe type: Dessert, Snack
Kitchen room: French
210gdark chocolate pastry66% cocoa or more
200gGuérande salt butteror semi-salted butter
150gLight brown sugardose to be reduced if your chocolate is less full-bodied than mine
1big cssalted 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.
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 :)