WEEK-END RECIPE : the original Fondant Baulois recipe

INGREDIENTS FOR 6 PERSONS

• 5 ½ oz or 160g 70% dark chocolate Guanaja
• ¾ cup or 185g salted butter 
• 2 organic eggs + 1 organic yolk
• ¾ cup or 190g light brown sugar 
• 1/2 tsp salt
• 3 ½ tbsp or 28g all purpose flour

METHOD 

1. In a medium sized sauce pan, over medium heat and in a bain-marie, melt together the chocolate and salted butter. 

2. Grease the inner rim of a 8-inch (20.32cm) spring-form pan with butter and line a circle of parchment paper at the bottom.

3. In a mixing bowl, whisk together the cane sugar, salt and eggs for 5 minutes. The sugar should be totally dissolved and the mixture should look slightly foamy at the top.

4. Add in the flour and whisk until just incorporated. Add in the chocolate and butter mixture, and stir with a spatula until fully incorporated.

5. Pour the batter into the prepared pan and set aside for 2 hours (at room temperature).

6. After 2 hours, pre-heat your oven to 350°F (180°C).

7. Bake the cake for 50 to 55 minutes. The cake top should have a thin light crust at the top, but the middle should still wobble a bit.

8. Let the cake cool to room temperature. Once cool, cover with plastic film or place it in a large tupperware and refrigerate overnight.

The next day, remove the cake from the pan and let it sit at room temperature for at least 15 minutes before enjoying. For slicing, use a long sharp knife that you dip in warm water between slices.