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The perfect French decadent chocolate caramel cake #kitchen #chocolate #cake #paris #recipe #dessert
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The perfect French decadent chocolate caramel cake #kitchen #chocolate #cake #paris #recipe #dessert

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Recipe below for the most decadent dessert that’s perfect for valentines!♥️

As always, my tools, ingredients (butter, chocolate, and flour) similar vintage plates and bowls that I have, my outfits, etc etc are linked in my bio in my linktree!

Fondant baulois is the perfect chocolate cake, a rich decadent & deep chocolate flavor with a hint of salty caramel🥰 truly it’s kind of perfection!

This is definitely on the easier side of the things we learned at pastry school, but probably one of my most favorite! Simple, few ingredients is what it’s all about

And no, this is not a brownie😅 it is softer, more delicate, and incorporates salted butter caramel! Leave it to the French to even make a brownie more delicious and decadent😍

Fondant baulois (I used a 20cm diameter cake ring with foil around, you can also use a springform pan – make sure to butter and flour or spray and then place a parchment disc in bottom of pan)

5 eggs
100 grams sugar
40 grams brown sugar
200 grams dark chocolate
200 grams salted butter
15 grams flour
2 tbsp or 30 grams of caramel -can use premade or this recipe (melt 100 grams of sugar with 15g water till it becomes an amber color, add 80 grams of cream off heat, then add a tbsp of butter, & a pinch of salt)
Optional- splash of rum or vanilla extarct

Melt butter and chocolate then add in the caramel. In another bowl, whisk eggs and sugar till it triples in volume.
Add the chocolate and butter mixture to the egg, and mix gently just to combine.
Then sift in flour, and mix just to combine while not overmixing. Pour in mold, then leave at room temp for 1 to 2 hours till the bubbles rise to the surface to create a crust when baking. Then bake in a preheated oven at 200C for 5 minutes, then lower temp to 130C and bake for a further 30 to 35 minutes or until it has formed a matte crust on top and is slightly wobbly in the center like a soft jelly while set on the edges(internal temp of cake should be 55C/130F) Baking time varies depending on your oven.
Then remove and let cool, then place in fridge for 3 hours so it sets. Use a hot knife to cut, then serve with the caramel and chantilly
Et voila, bon appetit!

If you click the link in my bio, I link everything that I use from my tools, ingredients, my outfits, my oven, and similar vintage bowls and plates♥️

Tools & ingredients – https://amzn.to/4j6SShy
Similar dress – https://shopmy.us/shop/collections/2024313
YouTube video – https://youtu.be/tbgi3xsWsRY?si=oVzn4oYxHHkoCViW
Vintage bowls and plates – https://shopmy.us/shop/ainsleydurose?Section_title=my-home&tab=collections

36 Comments

  1. @ainsleydurose

    Recipe below for the most decadent dessert that’s perfect for valentines!♥️

    As always, my tools, ingredients (butter, chocolate, and flour) similar vintage plates and bowls that I have, my outfits, etc etc are linked in my bio in my linktree!

    Fondant baulois is the perfect chocolate cake, a rich decadent & deep chocolate flavor with a hint of salty caramel🥰 truly it's kind of perfection!

    This is definitely on the easier side of the things we learned at pastry school, but probably one of my most favorite! Simple, few ingredients is what it's all about

    And no, this is not a brownie😅 it is softer, more delicate, and incorporates salted butter caramel! Leave it to the French to even make a brownie more delicious and decadent😍

    Fondant baulois (I used a 20cm diameter cake ring with foil around, you can also use a springform pan – make sure to butter and flour or spray and then place a parchment disc in bottom of pan)

    5 eggs
    100 grams sugar
    40 grams brown sugar
    200 grams dark chocolate
    200 grams salted butter
    15 grams flour
    2 tbsp or 30 grams of caramel -can use premade or this recipe (melt 100 grams of sugar with 15g water till it becomes an amber color, add 80 grams of cream off heat, then add a tbsp of butter, & a pinch of salt)
    Optional- splash of rum or vanilla extarct

    Melt butter and chocolate then add in the caramel. In another bowl, whisk eggs and sugar till it triples in volume.
    Add the chocolate and butter mixture to the egg, and mix gently just to combine.
    Then sift in flour, and mix just to combine while not overmixing. Pour in mold, then leave at room temp for 1 to 2 hours till the bubbles rise to the surface to create a crust when baking. Then bake in a preheated oven at 200C for 5 minutes, then lower temp to 130C and bake for a further 30 to 35 minutes or until it has formed a matte crust on top and is slightly wobbly in the center like a soft jelly while set on the edges(internal temp of cake should be 55C/130F) Baking time varies depending on your oven.
    Then remove and let cool, then place in fridge for 3 hours so it sets. Use a hot knife to cut, then serve with the caramel and chantilly
    Et voila, bon appetit!

    If you click the link in my bio, I link everything that I use from my tools, ingredients, my outfits, my oven, and similar vintage bowls and plates♥️

    Tools & ingredients – https://amzn.to/4j6SShy
    Similar dress – https://shopmy.us/shop/collections/2024313
    YouTube video – https://youtu.be/tbgi3xsWsRY?si=oVzn4oYxHHkoCViW
    Vintage bowls and plates – https://shopmy.us/shop/ainsleydurose?Section_title=my-home&tab=collections

  8. @DanaSandlin

    My God, Edith Piaf…how I miss her…lovely to hear her music…closest was Celine Dion on the Eiffel Tower last year…amazing…they sound alike …

  11. @sharpfocus5

    The dance of ingredients, separating, swirling, heating and cooling, creating chords of flavours and stories of ingredients….cooking isn’t just an art but a metaphor for living artfully.

  33. @HT-rk3mh

    My god, this was heavenly. For all the chocolate lovers, you need to make this. Its so rich and decadent. I left out the caramel but I can see why it needs it, still really good. If you need to impress with a restaurant style chique cousin of a brownie, this is your recipe

  36. @pauness1

    i made this fondant baulois! decadent, rich, silky and smooth taste. thanks for sharing ❤ defrosted chocolate dreams

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