<\/p>\n

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…<\/div>\n<\/div>\n<\/div>\n

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[mv_video donotautoplaynoroptimizeplacement=”false” donotoptimizeplacement=”false” jsonld=”true” key=”mm5ha5q5p2s5fvsy257e” ratio=”16:9″ thumbnail=”https:\/\/mediavine-res.cloudinary.com\/v1653917512\/hypk3dz3zkkhzzm6hyao.jpg” title=”Assassin and tarama” volume=”70″] <\/div>\n

Recipe for the chocolate-caramel assassin:<\/p>\n

-250g of sugar (yes, that’s right, but before you scream, try it…)<\/span><\/b>
\n-150g of semi-salted butter<\/span><\/b>
\n-180g of egg (3 very large eggs of 60g)<\/span><\/b>
\n-10g of flour<\/span><\/b>
\n-125g of dark chocolate at 60%.<\/span><\/b><\/p>\n

Whisk eggs and flour together for 5 minutes to aerate.<\/i><\/div>\n<\/a><\/i><\/div>\n
<\/div>\n
Put the sugar in a saucepan with enough water to soak it (roughly 50g of water).<\/i>
\n
\n<\/i><\/p>\n
<\/i><\/a><\/div>\nMake a nice amber caramel (not burnt!!), then add the butter off the heat.<\/i><\/div>\n<\/i><\/a><\/div>\nThis will crackle and then quickly subside as the butter cools it all down. Mix well to incorporate as much of the butter and caramel as possible.<\/i><\/div>\n<\/a><\/i><\/div>\n
While beating on low speed, add the caramel without waiting, pouring it in a stream. Pour the hot caramel over the egg-flour mixture to prevent it from hardening. Every time it works very well, there is no difficulty.<\/i><\/div>\n
<\/i><\/a><\/div>\nThe result is a very nicely colored dough. <\/i><\/div>\n<\/i><\/a><\/div>\nMelt the chocolate in a double boiler or in the microwave, then pour it into the batter. <\/i><\/div>\n<\/i><\/a><\/div>\nMix well. <\/i><\/div>\n<\/i><\/a><\/div>\nThe dough has an almost red color (well, the flash has something to do with it too!!). I recommend dipping your finger at this stage and tasting the dough….<\/i><\/div>\n<\/i><\/a><\/div>\nPrepare a 15cm diameter removable-bottom pan, lining it with parchment paper around the edges and on the bottom.<\/i><\/div>\n<\/a><\/div>\n
<\/div>\n
Pour in the dough.<\/i><\/div>\n<\/i><\/a><\/div>\n<\/i><\/a><\/div>\nBake for 50 minutes at 145\u00b0C. The cake almost fills the pan because it swells so much.<\/i><\/div>\n<\/i><\/a><\/div>\nAs it cools, it will return to its original size. Let cool to room temperature, then store in a cool place overnight before unmolding.<\/i><\/div>\n <\/div>\n
<\/i><\/a><\/div>\nRemove the side of the pan, then remove the paper around and underneath. <\/i><\/div>\n <\/div>\n
<\/i><\/a><\/div>\n
Cut into thin slices, because this cake is a killer… One last trick: take out the cake<\/i> of the refrigerator<\/i> at least 20 minutes before succumbing to it. <\/i><\/div>\n <\/div>\n
<\/a><\/div>\n
<\/p>\n
<\/a><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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