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Here is another chocolate cake recipe? Yes and no, because this one is for me really incredible by its texture! A thin crust that leaves a melting heart like never before! But this fondant has a little story… When I posted the recipe for chocolate almond fondant the other day, an Internet user left me a comment asking me if I knew the “Fondant Baulois”. I rushed to find out what this wonder is. I haven’t tasted it yet, but I’ve started to think of a process to get that consistency. This is not a clone of the Baulois, but a recipe I developed in my head while I was napping…! I thought that if I put this much of one ingredient and that much of another ingredient, I might get a softness I’ve never had before. This cake is therefore first of all a thought experiment…! I did the test and the cake came out of the oven… And then: miracle! It went beyond my expectations…! The process is a little twisted and the baking time is long (almost an hour) but the result is a sublime and killer cake. The secret of my cake? Instead of just using sugar, I make a caramel in which I add the salted butter…
Recipe for the chocolate-caramel assassin:
-250g of sugar (yes, that’s right, but before you scream, try it…)
-150g of semi-salted butter
-180g of egg (3 very large eggs of 60g)
-10g of flour
-125g of dark chocolate at 60%.
Whisk eggs and flour together for 5 minutes to aerate.
Put the sugar in a saucepan with enough water to soak it (roughly 50g of water).
Make a nice amber caramel (not burnt!!), then add the butter off the heat.
This will crackle and then quickly subside as the butter cools it all down. Mix well to incorporate as much of the butter and caramel as possible.
While beating on low speed, add the caramel without waiting, pouring it in a stream. Pour the hot caramel over the egg-flour mixture to prevent it from hardening. Every time it works very well, there is no difficulty.
The result is a very nicely colored dough.
Melt the chocolate in a double boiler or in the microwave, then pour it into the batter.
Mix well.
The dough has an almost red color (well, the flash has something to do with it too!!). I recommend dipping your finger at this stage and tasting the dough….
Prepare a 15cm diameter removable-bottom pan, lining it with parchment paper around the edges and on the bottom.
Pour in the dough.
Bake for 50 minutes at 145°C. The cake almost fills the pan because it swells so much.
As it cools, it will return to its original size. Let cool to room temperature, then store in a cool place overnight before unmolding.
Remove the side of the pan, then remove the paper around and underneath.
Cut into thin slices, because this cake is a killer… One last trick: take out the cake of the refrigerator at least 20 minutes before succumbing to it.
