Chocolate fondant is an essential recipe to delight young and old alike for afternoon tea or at the end of a meal.

How about doubling the gluttony effect of this dessert by increasing the dose of chocolate?

This is the culinary bet of Johanna Kaufmann in Laurent Mariotte's program, "La Table des bons vivants".

Johanna Kaufmann, author of the culinary book 

Déjeuner chez Jojo, 

was the guest of Laurent Mariotte in the program

La Table des bons vivants.

For the occasion, she shared with us her chocolate fondant recipe.

But beware, this is not just any cake since it is a more than gourmet recipe with a double portion of chocolate, unlike the traditional recipe.

Something to hold the attention of the most greedy. 

>> Find La Table des bons vivant in podcast and in replay here 

A cake without complex

"This chocolate fondant is really my favorite cake because it is a cake that is really simple, direct, generous, without complex, without fuss", comments Johanna Kaufman.

"I call it the very chocolate fondant because in the classic recipes, you put one bar, or even a bar and a half. In this one, we put squarely two. And suddenly, we have a density, a power in mouth."

Finally, as with all fondants, we find the eggs, lots of eggs but don't panic, the chocolate comes to cover them with its aroma.

We also find the flour which still brings texture and generosity, relief to the cake. 

Very chocolate fondant with fleur de sel

Ingredients for 12 to 24 portions:  

- 400 g of melted dark chocolate

- 6 eggs

- 300 g of brown sugar

- 120 g of flour

- 255 ml of mixture of 4 oils 

Preparation:

In a bowl, start by mixing the brown sugar, eggs and salt with a spoon, then add and mix the melted dark chocolate and the mixture of oils, and finish by coarsely incorporating the flour. 

Distribute the cake batter in the bottom of a 28 cm round mold (if possible with a removable hinge, and if possible lined with a circle of baking paper).

Sprinkle with a nice pinch of fleur de sel.

Bake for approx.

25 min at 180 ° C (the top of the cake must start to crack well, but the inside must remain tender: the tip of a knife or a baguette must come out very lightly marked with the dough).

Let cool before unmolding. 

For more indecency, replace the flower of salt sprinkled before cooking with a creamy caramel deposited after cooling.

NB:

the “4-oil mixture” is a combination of sunflower oil, linseed oil and rapeseed oil sold ready to use (Isio4 or other).

>>> Recipe from the book

Déjeuner chez Jojo

, by Johanna Kaufmann (Editions Médiapop).

Available on the site mediapop-editions.fr with free shipping and possibility of signing.