Chocolate fondant with salted butter caramel

Ingredients

Fudge :

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

Salted butter caramel :

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

Materials

• 7-inch diameter springform 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 is fully melted, add the salted butter all at once (be careful of splashes). Mix well. Then pour in the cream and mix 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 this patience, your Chocolate Fondant with Salted Butter 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