The ultimate comfort dessert, this Fondant Baulois by Christophe Adam, a regressive, melting cake, very chocolatey and comforting! It looks like a mousse, it’s so light! It’s the best chocolate cake I’ve ever tried after Philippe Conticini’s Cakounet . Simply perfect!
INGREDIENTS
120 g dark baking chocolate
130 g of semi-salted butter
160 g eggs 3 eggs
110 g whole muscavado sugar
1/4 teaspoon of fleur de sel or fine salt
20 g flour
INSTRUCTIONS
In a heavy-bottomed saucepan, melt the chocolate with the butter cut into pieces (I use dark chocolate chips, if you use a bar, cut it into pieces).
Preheat the oven to 125°C.
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