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Fondant baulois (Baule fondant)
Fondant baulois (Baule fondant) is a traditional French recipe (from Brittany) for a classic chocolate fondant cake flavoured with salted butter caramel, the Breton speciality. The full recipe is presented here and I hope you enjoy this classic French version of: Baule fondant (Fondant baulois).
prep time
15 minutes
cook time
40 minutes
Total Time:
55 minutes
Additional Time:
(+2 hours cooling)
Serves:
8
Rating: 
Tags : Vegetarian RecipesBaking RecipesCake RecipesFrench RecipesBreton Recipes
Baulois fondant is a chocolate fondant cake from La Baule. This is a recipe copied down by actually watching the baker as it was prepared. The recipe, below makes a 20cm diameter cake.
Ingredients:
100g dark chocolate (at least 66% cocoa solids), chopped
100g milk chocolate, chopped
200g lightly-salted butter, chopped
5 eggs
180g brown sugar
1 tbsp (heaped) of
salted butter caramel
20g of flour
Method:
In a bain-marie (double boiler), melt together the chocolates and the lightly-salted butter, mixing well to combine.
Add the salted caramel and mix until thoroughly incorporated. Set aside until needed.
Whisk together the eggs and brown sugar until the mixture turns pale and doubles in volume.
Whist still whisking slowly pour the melted chocolate mix into the eggs. Combine thoroughly then sift over the flour and fold to combine.
Pre-heat your oven to 210°C (gas mark 7) then line a baking tray with baking paper.
Take a springform cake ring 20cm in diameter (do not sue the base) then line the sides with baking paper. Sit on the baking tray then pour in the Baulois fondant mixture.
Transfer to your pre-heated oven and bake for 5 minutes. At the end of this time reduce the oven temperature to 120°C (gas mark 4) and continue baking for 25 minutes.
At the end of this time, remove from the oven and set aside to cool to room temperature before transferring to your refrigerator to chill f0r 2 hours. before carefully unmoulding.
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