Chocolate fondant with salted caramel

Ingredients

Fondant:

• 5 eggs
• 150 g brown sugar (vergeoise)
• 200 g dark chocolate
• 200 g salted butter
• 20 g flour
• 2 Tbsp salted caramel

Salted caramel:

• 50 g sugar
• 20 g salted butter
• 100 ml cream

Materials

• 7-inch round cake pan

Preparation

• In a bowl, mix the eggs with the vergeoise sugar.
• Melt the chocolate with the salted butter.
  
• Prepare your salted butter caramel: Put the sugar in a pot over medium heat. Allow it to melt and caramelize, shaking the pot occasionally.
• Once the sugar has fully melted, add the salted butter. Stir well with a spoon, then add the cream. Stir until smooth.
  
• Take 2 tablespoons of caramel and fold it into the melted chocolate and butter mixture.
• Incorporate the chocolate, butter, and caramel mixture with the egg and sugar mixture, then add the flour. Mix well.
  
• Pour the mixture into a buttered and floured springform pan and refrigerate for 2 hours.
• Bake in the oven for 5 minutes at 410°F, then for 35 minutes at 248°F. Let it cool down, then refrigerate overnight.
  
• And there you have it! After all that patience, your chocolate fondant with salted caramel is ready! Drizzle it with caramel for extra indulgence!

Observations

Use the leftover caramel to drizzle over your cake before serving.

If you want a less gooey cake, bake it for an additional 10 to 15 minutes.

Attributes

Questions

Photos of members who cooked this recipe