Assassin

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…