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 baked chocolate mousse cake 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…

Slice of baked chocolate mousse cake

I found the recipe on Clelia’s instagram account, she posts great food pictures and recipes (in french), check it out!

I used a ring that I lined 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, even better! Either way, don’t forget to grease and flour the inside of the mold.

Lining a ring with foil and parchment paper.

The cake is baked when still 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 so that it’s easier to unmold and cut.

You can choose to eat it 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…

Slice of Fondant Baulois with a vanilla ice cream quenelle, on a plate
After a few seconds in the microwave

Eat it as is or with a scoop of ice cream, salted caramel sauce or a raspberry coulis…

You can freeze the baked chocolate mousse cake for a few months and defrost it in the fridge overnight. Do not defrost in the microwave or you might end up with a melting cake…

One slice and half slice of baked chocolate mousse cake
Two slices of baked chocolate mousse cake

Baked Chocolate Mousse Cake : 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 8 people

Ingredients
  

  • cup dark chocolate 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.
    cake ring lined with foil and parchment paper
  • Melt the butter and chocolate together in the microwave or in a double boiler.
  • In the bowl of a stand mixer, beat the eggs with the brown sugar with the whisk for 3 minutes until it double size and gets fluffy.
    bowl with bitten eggs and brown sugar, bowl with flour and salt. bowl with melted butter and dark chocolate
  • 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.
    Baked chocolate mousse cake batter in a cake ring before baking
  • Allow to cool down before refrigerating. Unmold when cold.
Keyword Chocolate fondant, Dark chocolate, Fondant Baulois
two slices of baked chocolate mousse cake

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