Ingredients
– 140 g of semi-salted butter
– 110 g of dark chocolate (75%)
– 40 g of milk chocolate
- 4 eggs
– 1 pinch of fleur de sel
– 110 g of brown sugar
– 40g of whole cane sugar
– 25g flour
Preparation
Melt the butter and chocolates in a bain-marie. When everything is melted, let it come back to room temperature.
In a second container, whisk together the eggs, sugars and fleur de sel. Add the flour Whisk everything slowly.
Add the chocolate butter mixture, mixing gently so that everything is evenly combined.
Pour everything into a 20cm diameter mold lined with baking paper and greased.
Place in the refrigerator for 2 hours
Preheat the oven to 200°C. As soon as it is hot, reduce to 125°C – place the cake in the oven and cook for 45 minutes
At the end of cooking, the Baulois fondant should still be trembling in the center.
Let the cake cool and place it in the refrigerator until the next day.
Small DLP note
If you make this cake for Easter, decorate it with small fries.
To be enjoyed with a good coffee or a delicious Earl Gray tea
Recipe taken from the Instagram account of @iletaitoncelaspatisserie
