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Le Chaudron recipe
Fondant au chocolat
Gooey chocolate cake
⏱ 25 minServes 6Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)70% dark chocolate
150 g (5 oz)unsalted butter
4whole eggs
150 g (5 oz)superfine sugar
50 g (2 oz)all-purpose flour
1 pinchfleur de sel (flaky sea salt)
1 tspvanilla extract
20 gcocoa powder
- 200 g (7 oz) 70% dark chocolate
- 150 g (5 oz) unsalted butter
- 4 whole eggs
- 150 g (5 oz) superfine sugar
- 50 g (2 oz) all-purpose flour
- 1 pinch fleur de sel (flaky sea salt)
- 1 tsp vanilla extract
- 20 g cocoa powder
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Finely chop the chocolate so it melts evenly.
- Melt the chocolate with the cubed butter in a double boiler, stirring often.
- Whisk the eggs with the sugar and fleur de sel until pale and fluffy.
- Gently whisk in the cooled chocolate mixture.
- Fold in the sifted flour and vanilla until smooth.
- Pour into the buttered, parchment-lined pan and bake for 25 minutes at 180 °C (350 °F) fan.
- The center should stay slightly gooey. Dust with cocoa when unmolding.
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