Fondant Baulois -The Best Chocolate Cake Ever
Chocolate Fondant Baulois is a rich French chocolate cake with a crackly crust and a soft, mousse-like center that is slightly gooey and melts in your mouth, with salted butter caramel notes.
QUANTITÉ:8
IMPRIMER
ÉPINGLER
ENREGISTRER
INGRÉDIENTS
- 180 g dark couverture chocolate such as Valrhona Caraïbes 66%, or any dark chocolate of your choice
- Or a mix of dark and milk chocolate as shown below :
- 100 g 70% dark chocolate such as Valrhona Guanaja, or any dark chocolate of your choice
- 80 g milk chocolate such as Cacao Barry Ghana
- 180 g salted butter
- 120 g brown sugar
- 30 g Muscovado sugar (you can substitute with brown sugar if preferred)
- 5 large eggs 257 g / 9 oz without shell
- 20 g all-purpose flour
- 25 g salted butter caramel 1 tbsp-optional, for an even richer flavor
- 1 to 2 pinches of fleur de sel optional
PRÉPARATION
- Grease a 20 cm (8-inch) springform pan, line the bottom with parchment paper, and lightly dust the pan with flour.
- Melt the chocolate with the butter using a double boiler or in the microwave.
- Remove from the heat, add the salted butter caramel, and stir until smooth. Let the mixture cool before whisking the eggs. Once cooled, add it to the egg and sugar mixture.
- Whisk the eggs with the brown sugar and muscovado sugar in a stand mixer on medium speed (4) using the whisk attachment. You can also use a hand mixer. This takes about 10 minutes, but it is important that the mixture becomes pale and triples in volume.
- Add the melted chocolate and butter along with a pinch of Guérande sea salt (optional), then mix on speed 8 until well combined.
- Sift in the flour and mix gently until fully incorporated.
- Pour the batter into the pan and let it rest at room temperature for 30 minutes. Then refrigerate for 1 hour and 30 minutes before baking.
- Preheat the oven to 200°C (392°F) using the convection setting.
- Bake for 5 minutes, then lower the temperature to 120°C (248°F) and continue baking for about 35 to 45 minutes. Keep an eye on the cake starting at 35 minutes.
- Remove the cake from the oven and let it cool for 1 hour before removing it from the pan. The cake will naturally pull away from the sides of the pan, but you can run a knife around the edge if needed to help release it.
- Let the cake rest at room temperature for at least 8 hours, preferably overnight, so it develops its ultra-soft, melt-in-your-mouth texture. If you prefer it a little firmer, place it in the refrigerator.
- Serve it cold or slightly warm by placing it for a few minutes in a preheated oven that has been turned
This resting time allows the air bubbles to rise to the surface, helping create the thin, crunchy meringue-like crust on top during baking.
Baking time is important to achieve the right texture and may vary depending on your oven. To adjust the baking time, start checking the cake after about 35 minutes. The center should remain slightly wobbly. If you overbake it, the center will lose its soft, molten texture..