The famous Baulois Chocolate Fondant is a very moist chocolate cake with very few dry ingredients. Its texture is velvety, dense and slightly sticky, with a wonderful combination of excellent moist texture and deep chocolate flavor combined with a hint of salty caramel that develops with every bite and envelops the entire mouth with delicate saltiness. This is something between mousse and cake that melts in your mouth.

Ingredients

For the Fondant

• 170g dark chocolate 70%, chopped
• 50g milk chocolate, chopped
• 80g unsalted butter
• 120g half-salted butter (or use 200g total unsalted butter + 4g salt)
• 50g salted caramel cream
• 300g eggs (around 5 medium eggs)
• 100g light brown sugar
• 60g Muscovado sugar or brown sugar
• 20g all-purpose flour, sifted (for gluten-free use potato flour)

Instructions

• Prepare the pan: Line a round cake pan (20-22 cm) with parchment paper.
• Melt chocolate and butter: Melt the dark and milk chocolate in a double boiler or the microwave. Add both butters and stir until the butter is completely melted.
• Add caramel: Remove from heat and add salted caramel, stir until combined.
• Beat eggs and sugar: In a large bowl beat eggs and both sugars until a fluffy mixture is obtained.
• Combine mixtures: Gradually pour the warm chocolate mixture into the egg mixture while stirring, until a uniform mass is obtained.
• Add flour: Add the flour and fold it into the mixture.
• Refrigerate: Pour the mass into the pan, cover and refrigerate for two hours. Towards the end of the two hours, preheat the oven to 210°C (410°F).
• Bake: Bake for 5 minutes at 210°C (410°F) and another 35-40 minutes at 120°C (250°F). The fondant is ready when the outside that touches the sides of the mold is baked, yet center is still jiggly.
• Cool overnight: Remove from the oven and allow to cool to room temperature overnight. Eat only the next day (hard to resist but a must!). Can be served with whipped cream or ice cream.

Recipe from Paris chez Sharon