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.
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
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
Cinnamon meringue and chocolate cake
- Stand mixer with a whisk
- ⅔ 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
- 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.
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).