Chocolate Fondant
Dense, fudgy, intense. By Yohan Attia
Prep time : 20 min · 8 slices · Resting : Cool completely
The mi-cuit is the art of balance between baked and raw. A firm exterior, a dense, fudgy, almost creamy heart. Two chocolates, butter, a hint of fleur de sel to lift it all. No frills, just cocoa to finish and a result that speaks for itself.
Ingredients
- Dark chocolate: 200 g
- Milk chocolate: 200 g
- Unsalted butter: 200 g
- Eggs: 6
- Sugar: 190 g
- Flour: 100 g (sifted)
- Fleur de sel: 6 g
- Cocoa powder: 5 g (finishing)
Method
- Blanching Whisk the eggs vigorously with the sugar until the mixture triples in volume and becomes pale and fluffy.
- Melting Meanwhile, melt the chocolates and butter in a double boiler. The mixture should be smooth and glossy. Let it cool slightly.
- The emulsion (the Chef's secret) Pour the warm chocolate mixture over the egg-sugar mixture in three additions. Use a spatula, drawing small circles in the center to create a perfect, elastic emulsion.
- Folding in Add the sifted flour and fleur de sel. Mix gently, still with the spatula, until the batter is smooth — without overworking it.
- Precision baking Grease a 20 cm ring mold, pour the batter in and bake immediately at 145°C (295°F) for 50 minutes. The cake should still be slightly wobbly in the center when it comes out of the oven.
- Resting and finishing Let cool completely before unmolding. Dust generously with cocoa powder at the last moment, then cut into clean slices.
Chef's tips
- Two chocolates is the key: dark brings bitterness, milk brings roundness. Adjust the ratio to your taste.
- Low-temperature baking (145°C / 295°F) ensures a fudgy center. Don't raise the oven.
- Take the eggs and butter out of the fridge 30 minutes ahead to bring them to room temperature.