Description
Fondant Baulois is a traditional French chocolate cake known for its ultra-rich, melt-in-the-middle texture with a hint of salted caramel for depth and sweetness.
Ingredients
Units
Scale
- 5 eggs
- 180g butter
- 200g dark chocolate
- 150g sugar
- 1 large tablespoon salted butter caramel
- 40g flour
Instructions
- Preheat your oven to 180°C (350°F). Grease and line a cake tin.
- In a heatproof bowl, melt the butter and dark chocolate together until smooth.
- Stir in the sugar and salted butter caramel.
- Allow the mixture to cool slightly, then whisk in the eggs one at a time until fully combined.
- Fold in the flour gently, just until incorporated.
- Pour the batter into the prepared tin and bake for 25–30 minutes, or until the edges are set and the center is still slightly soft.
- Let cool completely before slicing to allow the fondant texture to settle.
Notes
- This cake is best served the next day, once flavors deepen and texture becomes even fudgier.
- Use high quality dark chocolate for best flavor.
- Serve with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 370
- Sugar: 21g
- Sodium: 120mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 140mg