Baked Chocolate Mousse Cake : Fondant Baulois

Baked Chocolate Mousse Cake : Fondant Baulois

Fondant Baulois was created in La Baule, a seaside resort in western France. It’s a chocolate fondant with a rich dark chocolate taste and a hint of caramel and sea salt. It has a thin crust and a smooth texture, it melts in your mouth.

I found the recipe on Clelia’s instagram account, she posts great food pictures and recipes (for French speakers).

How to make a fondant baulois

I use a ring that I line with aluminum foil on the outside – so that the batter doesn’t go away – and parchment paper on the bottom. If you have a cake pan with a removable bottom, it works too! Either way, don’t forget to grease and flour the inside of the mold.

Lining a ring with foil and parchment paper.

Melt the chocolate with the butter over a double boiler. You can also do so using a microwave, but make sure to stir often so the chocolate doesn’t burn.

Whisk the eggs with the brown sugar until fluffy, and mix in the sifted flour and the salt with a rubber spatula. Lastly, add the melted chocolate / butter. If ever there are lumps in the batter, you can still pour it through a sifter.

Bake for 30 to 40 minutes at 260°F – 125°C, the cake should still be a bit jiggly in the center, like a cheesecake. When it’s out of the oven, allow to cool down at room temperature, and refrigerate before unmolding.

What to serve with a chocolate fondant and how to store

Slice of Fondant Baulois with a vanilla ice cream quenelle, on a plate

You can eat fondant baulois cold, at room temperature, or warm. Heat it up for a few seconds in the microwave – no more than 15-20 seconds – to turn it into a lava cake…

Serve with a scoop of ice cream, some salted caramel sauce or a raspberry coulis…

You can freeze this chocolate fondant for a few months and defrost in the fridge overnight. Do not defrost in the microwave or you will end up with a melting cake…

More recipes for chocolate lovers

Triple chocolate tarts

Double chocolate cake

Cinnamon meringue and chocolate cake

Chocolate custard

fondant baulois view from the top

Fondant Baulois

Recipe for a Ø 6 inch / 16 cm cake
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert
Cuisine French
Servings 6 people
Calories 320 kcal

Equipment

  • Stand mixer with a whisk

Ingredients
  

  • cup semi sweet chocolate chips 115 g
  • ¼ cup + 3 tbsp butter 100 g
  • 3 eggs 160 g
  • ¾ cup brown sugar 100 g
  • 4 tsp all-purpose flour 20 g – sifted
  • 1 pinch sea salt

Instructions
 

  • Preheat the oven to 260°F – 125°C.
  • Prepare the mold – Ø 6 inch – 16 cm :
    If using a ring, grease and flour the sides, line with aluminum foil on the outside and parchment paper on the bottom.
    For a cake pan, grease and flour the sides and line with parchment paper on the bottom.
  • Melt the butter and chocolate together over a double boiler (or in the microwave).
  • In the bowl of a stand mixer, beat the eggs with the brown sugar with the whisk for about 3 minutes, until it doubles size and gets fluffy.
  • With a rubber spatula, mix in the flour and salt.
  • Lastly add the melted chocolate and butter.
  • Pour in the mold and bake for 30 to 40 minutes at 260°F – 125°C, the cake should still be a bit jiggly in the center, like a cheesecake.
  • Allow to cool down before refrigerating. Unmold when cold.

Notes

  • If ever there are lumps in the batter, you can still pour it through a sifter.
  • You can eat fondant baulois cold, at room temperature, or warm. Heat it up for a few seconds in the microwave – no more than 15-20 seconds – to turn it into a lava cake.
  • Serve with a scoop of ice cream, some salted caramel sauce or a raspberry coulis.
  • It can be frozen for a few months. To defrost, put it in the fridge overnight. Do not defrost in the microwave or you will end up with a melting cake…
  • Calories are per one serving (total calories for the recipe : 1922).
Keyword Chocolate fondant, Fondant Baulois

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