{"id":278613,"date":"2017-11-22T07:51:00","date_gmt":"2017-11-22T06:51:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/assassin"},"modified":"2017-11-22T07:51:00","modified_gmt":"2017-11-22T06:51:00","slug":"assassin","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/assassin\/","title":{"rendered":"Assassin"},"content":{"rendered":"
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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
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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
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Put the sugar in a saucepan with enough water to soak it (roughly 50g of water).<\/i>
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Make a nice amber caramel (not burnt!!), then add the butter off the heat.<\/i><\/div>\n
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This 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
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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
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The result is a very nicely colored dough. <\/i><\/div>\n
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Melt the chocolate in a double boiler or in the microwave, then pour it into the batter. <\/i><\/div>\n
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Mix well. <\/i><\/div>\n
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The 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
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Prepare a 15cm diameter removable-bottom pan, lining it with parchment paper around the edges and on the bottom.<\/i><\/div>\n
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Pour in the dough.<\/i><\/div>\n
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Bake for 50 minutes at 145\u00b0C. The cake almost fills the pan because it swells so much.<\/i><\/div>\n
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As 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
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Remove the side of the pan, then remove the paper around and underneath. <\/i><\/div>\n
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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
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    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…<\/p>\n","protected":false},"author":1,"featured_media":45412,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142],"class_list":["post-278613","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/278613","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=278613"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/278613\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/45412"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=278613"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=278613"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=278613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}