Baulois Chocolate Fondant

Have you ever tasted Baulois fondant ? A rich and creamy chocolate cake with a hint of salted caramel. An easy recipe to make with only 6 ingredients! Chocolate fans, this fondant is made for you...

This fondant baulois is, as its name suggests, from La Baule in Loire Atlantique. It is a real institution there! I had the chance to taste it, and I assure you that it is worth it. The recipe that I propose to you is very close to the original, something to please you too!

Ingredients to plan for this Baulois fondant recipe

Eggs : the number of eggs is important in this cake, they are what will give it its melting texture.

Chocolat : I used baking chocolate 66% cocoa. You can also take less full-bodied chocolate or even mix it up. It will just be necessary to adapt the dose of sugar afterwards. The less full-bodied the chocolate, the less sugar is required.

Butter : butter with Guérande salt of course! This is the butter traditionally used for fondant baulois. Failing that, semi-salted butter will be fine.

Light brown sugar : it brings here a light caramel taste which sublimates the chocolate.

Salted butter caramel : essential for the Baulois fondant. You can make it yourself or buy it ready-made.

Flour : just a touch of flour to keep all the fondant of the dessert.

How to make a Baulois fondant?

To make a fondant baulois, you need a little time in front of you. Take into account the resting time of the dough before putting it in the oven: 2 hours. You will also need the place in the fridge after cooking to optimize the texture and easily cut it: minimum 4 hours.

The production steps are very simple. We start by melting chocolate and butter together then we add the liquid salted butter caramel (warm if necessary). Apart, we whisk the eggs and the brown sugar to obtain a clear and very frothy mixture which has doubled in size.

Then we pour the melted chocolate into the egg and sugar mixture, then add the sifted flour last. After pouring this paste into the mold, we wait 2 hours before baking. This allows air bubbles to rise to the surface and create a crust when cooked.

My tips for making this Baulois fondant a success

Take a 20cm springform pan in diameter, not larger otherwise your fondant will be flat. Be sure to butter and flour it.

It is very important to whisk the eggs and sugar well for several minutes : don't stop until you have a nice light color. It's the eggs that create the texture of the fondant.

On the cooking side, this is done at low temperature to not overcook the fondant baulois. Cooking times vary greatly from one oven to another, so keep an eye on them. The taste will be the same but the textures will vary depending on the oven (more or less soft).

Don't forget the step of refrigerator after cooking. This will allow you to strengthen it, it will hold up better. To cut it easily, pass your knife blade under hot water : this will help you cut it.

Other recipes to try

If you like chocolate recipes, I advise you to take a look at these other recipes from the blog:

• Chocolate raspberry whipped cream cake
• Chocolate pear cake without flour
• Very soft zucchini chocolate cake
• Easy chocolate ice cream without an ice cream maker
• Giant chocolate almond coconut cookie

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so that I can see your beautiful Baulois fondants!

Fondant Baulois, The Easy Recipe

4.64 on 85 votes

A must for chocolate fans: the recipe for the famous chocolate fondant from La Baule, only 6 ingredients!

Amount : 8 people

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Prepare in advance 20 minutes min

Cook time 40 minutes min

Total 1 time h

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Ingredients 

• 5 medium eggs
• 210 g dark chocolate pastry 66% cocoa or more
• 200 g Guérande salt butter or semi-salted butter
• 1 cs all-purpose flour
• 150 g light brown sugar dose to be reduced if your chocolate is less full-bodied than mine
• 1 big cs salted butter caramel

Prepare in advance 

• Butter and flour a 20cm diameter springform pan. Place a disc of baking paper in the bottom.
• Melt the chocolate and the butter in a double boiler then smooth with a spatula.
• Separately, ideally in a food processor (if not a hand mixer), beat the eggs and the brown sugar at medium speed until the mixture doubles in volume and becomes clear and frothy. It takes several minutes.
• Warm the salted butter caramel slightly to make it liquid then add it to the melted chocolate, mix.
• Pour the melted chocolate into the egg / sugar mixture then whisk at low speed until you obtain a homogeneous mixture.
• Incorporate the sifted flour, mix one last time just enough.
• Pour the resulting dough into the mold and leave to rest for 2 hours at room temperature. The air bubbles will rise to the surface. This creates a nice crust on the surface of the cake when baking.
• Preheat the oven to 210 ° convection heat. Bake the mold for 5 minutes at this temperature then lower to 120 ° for 35-40 minutes. To be monitored according to your oven. The fondant should have a formed crust and be slightly wobbly in the center.
• Out of the oven, let cool then place in the refrigerator at least 4 hours. This is what will give it hold and texture. To cut it well, run your knife blade under hot water.

Notes

After having refrigerated it after cooking, it can then be stored in the refrigerator for about 5 days. Otherwise it can also be kept at room temperature (it will be more melting) for about 3 days.

I advise you to place it in an airtight bell to keep all its flavor.

 

 

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Recipe : Dessert, Snack