I have never tasted the real fondant from La Baule. I got an idea of the taste it can have, as well as its texture. I imagine it very melting, barely cooked with a good taste of salted butter caramel that arrives in the mouth after the chocolate.
I may have the opportunity to taste it one day. In the meantime, I made it at home, and the recipe I prepared is completely in line with my expectations. She may not look like the real thing at all, but whatever.
I chose to start from the recipe of Bernard. She seemed perfect to me, and she is.
The delicious taste of salted butter caramel is provided by fleur de sel and brown vergeoise. You know I love this sugar. Besides, you may have noticed that I use it more and more in my recipes. It brings here a flavor of caramel. And then, to enhance the flavors, I made a hazelnut butter. Again, there are caramelized flavors.
What is fabulous in this cake is the infinitely melting texture. I could talk about it for hours, describe it to you in a thousand words, but I won’t. No. I’m just going to tell you to make this cake at home. And then you’ll know what I’m talking about…
115g dark chocolate (70%)
1/2 tsp fleur de sel
4 eggs (160g)
100g brown sugar
40 g brown vergeoise
Melt the butter in a small saucepan until it is hazelnut. Let cool.
Melt the chocolate in the microwave in 30 second increments. Mix well.
Add the warm butter and fleur de sel. To mix together.
Whisk the sugars and eggs for a long time and at medium speed. The mixture will swell and whiten.
Then add the sifted flour and mix briefly, without insisting.
Then add the butter and chocolate mixture. Mix gently with a spatula.
Pour the batter into a greased 18cm circle. I put my circle on a baking sheet. Normally, there should be no or very few leaks.
Let stand for 2 hours.
Preheat the oven to 125°C.
Cook for 30/35 minutes.
Leave to cool completely out of the oven.
Unmold and move the cake onto a platter. This is the most delicate operation, because it is very melting. I used a thin flexible cutting board.
Store at room temperature.
To finish: this cake is small, but very rich in taste. We prefer small portions, so it will be perfect for 8 people.
Paper molds are sometimes found, often on the side of the pros. I think it would be perfect for making this cake. Failing that, we make do with what we have and my adjustable hoop was fine.
I waited 2 hours before cooking. This wait should allow for a better crust on top. I didn’t have any. So I wonder if the wait is really necessary. Next time, I’ll cook right away to see if the result is as satisfactory.
I kept my cake at room temperature, because I didn’t want it to lose its fondant. After refrigerating, it will become denser and firmer.