Recipe: Chocolate Fondant "Baulois"

 

THE ORIGIN OF this beautiful thing comes from the town of Le Baule in the south of Brittany, France. I came across it on Instagram and it reminded me of holidays in the area many moons ago.  The cake itself is intriguing in that it's a cross between a chocolate fudge cake and a brownie with the slight surprise of a salted caramel kick.   

As you can imagine, it's pretty indulgent - a little goes a long way - but the good thing is it's not too sweet and it keeps for ages. 

Ingredients:                           

5 large organic eggs

150g brown sugar (light or dark)

1tsp pure vanilla extract or seeds of one pod

180g unsalted organic butter

200g dark chocolate

1 tbsp salted caramel (I made a large batch to use as sauce later or buy it here from the good people at Chezroger.co.uk)

40g plain flour

Good pinch of sea salt

Method:

1)     1) Whisk the eggs, sugar and vanilla on a high speed until frothy

2)     2) Melt the butter and chocolate in a bain marie.  Cool to blood temp

3)     3) Add choc mix to the batter, mixing thoroughly to combine

4)     4) Add caramel,  flour and salt.  Mix until combined

5)     5) Pour into lined cake tin and leave in the fridge for 1 hour.  Pre-set oven to 200C.

6)     6) Place in the oven at 200C for 5 mins then lower oven to 120C for a further 40 mins.

7)      7) Allow to cool completely.  Will keep in the fridge for a week in a sealed container.  Serve at room         temperature.