While in La Baule in June, I tasted the Baulois Fondant for the first time. This is a chocolate cake whose recipe is closely guarded and with controlled appellation. So I will not pretend to give the recipe for Fondant Baulois, but the quest for the flavored allowed me to test a recipe for fudge. It is rumored that the secret would be based Baulois of salted butter caramel, I do not know if that's the case, but worth the trip.
Chocolate fondant with salted butter caramel
Prep : 10mins
Cooking : 18mins
Serves 6 to 8 people
Inspired by a recipe of’Emma
- 200g dark chocolate
– 100g unsalted butter
– 100g salted butter (with salt crystals)
– 200g brown sugar
– 4 eggs
– 1 tablespoon flour
– 10 fudge the fleur de sel
Preheat oven to 200 °.
Break the chocolate into pieces and melt in a bain marie with butter and caramels.
Pour the melted mixture into a bowl. Add brown sugar and stir until mixture is smooth. Add eggs one by one and then the flour.
Pour the batter into a buttered pan and bake at 200 degrees for 5 minutes.
After 5 min, reduce heat to 120 degrees and cook for about 10-12 min. Monitor the cooking very often with the tip of a knife (is the secret of the flux). The middle should still be a little liquid.
Remove from oven and let cool 15 minutes before serving. Serve immediately while still warm and runny or reserve overnight in the fridge for a firmer texture.