Chocolate fondants I have made, tested, tasted, you can trust me, but Baulois fondant is by far the best I have eaten. Its crispy texture, slightly meringue on the top and melting on the inside, gives it an inimitable flavor of chocolate and salted butter caramel. Fondant Baulois, as its name suggests, was created in La Baule in 1980 by Mr. Denis. I advise you to serve it with a scoop of ice cream or custard. This recipe is very easy but to be perfect it is absolutely necessary to let the preparation rest, before baking, in the mold, at least 2 hours at room temperature so that the air contained in the dough rises to the surface and the meringue crust sets. shape when baking. RECIPE INGREDIENTS (Organic as far as possible) for 6 to 8 people - Equipment: Robot with whisk or whisk in hand, round mold 18 cm in diameter, preferably removable bottom, baking paper. - Preparation time 15 min - Exposure time: 2 hours before cooking + 1 hour after cooking - Cooking: 35 to 40 minutes For the preparation 115 g of dark chocolate 140 g of salted butter 145 g of brown cane sugar 1/4 of a spoon. teaspoon of Salt 160 g of whole eggs (weighed without the shell) 20 g of T45 wheat flour preferably otherwise T55 REALIZATION Melt the salted butter and the dark chocolate together in the microwave oven (in strokes of 30 sec.) Or in a double boiler. Start mixing when the butter is liquid. Let cool.
Pour the cane sugar, salt and eggs into the bowl of a food processor. With the whisk, beat on medium speed for 5-7 minutes so that the mixture turns white. Do not whip at maximum speed. Pour in the flour and mix again for a few seconds just to incorporate it.
Pour in the lukewarm chocolate / butter and whisk at high speed until everything is well incorporated.
Cut a circle of baking paper the size of the bottom of the mold, then strips the height of the mold, place it in the already buttered mold so that the paper adheres to the mold. Brush the paper with melted butter before pouring in the Baulois preparation.
Leave to rest for 2 hours. at room temperature. Now bake at 125 ° C in hot air for 35 to 40 minutes. When taking out the cake should still shake in the center.
Leave it to stand for 1 hour at room temperature after taking it out of the oven before removing it from the mold. It will be even better the same day or the next day after a stay in the refrigerator well wrapped to protect it from humidity.
Recipe from La Cuisine de Bernard
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Print the recipe (in French)