Chocolate Fondant Cake from La Baule
This Chocolate Fondant Cake is a delicious recipe from La Baule, and is possibly one of the most well-kept culinary secrets in France… (updated recipe – January 2019). La Baule is a picturesque seaside resort town on the Atlantic coast, where beautiful stoned-façade villas and casinos mass along stunning sand beaches. It is a beloved weekend getaway spot for Parisians, who yearn for a slower, sun-bathed atmosphere and some fresh Atlantic air. In 1980, in his little shop in La Baule, a man known only as “Mr. Denis” invented a…
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 ½ oz dark chocolate, chopped (160g)(70% cocoa)¾ cup salted butter (185g)¾ cup cane sugar (190g)
- 1/2 tsp salt
- 4 large eggs (215g)
- 3 ½ tbsp (28g) all purpose flour
Instructions
- 1
In a medium sized sauce pan, over medium heat and in a bain-marie, melt together the chocolate and salted butter.
- 2
Grease the inner rim of a 8-inch (20.32cm) spring-form pan with butter and line a circle of parchment paper at the bottom.
- 3
In a mixing bowl, whisk together the cane sugar, salt and eggs for 5 minutes. The sugar should be totally dissolved and the mixture should look slightly foamy at the top.
- 4
Add in the flour and whisk until just incorporated. Add in the chocolate and butter mixture, and stir with a spatula until fully incorporated.
- 5
Pour the batter into the prepared pan and set aside for 2 hours (at room temperature).
- 6
After 2 hours, pre-heat your oven to 350°F (180°C).
- 7
Bake the cake for 50 to 55 minutes. The cake top should have a thin light crust at the top, but the middle should still wobble a bit.
- 8
Let the cake cool to room temperature on a rack. Once cool, cover with plastic film or place it in a large tupperware and refrigerate overnight.
- 9
The next day, remove the cake from the pan and let it sit at room temperature for at least 15 minutes before enjoying. For slicing, use a long sharp knife that you dip in warm water between slices.