Le fondant Baulois

Ingredients:

• 3 eggs
• 120g pastry chocolate
• 140g semi-salted butter
• 20g flour
• 70g brown sugar
• 70g sugar
• 1 pinch Guérande salt
• 1 large spoonful salted butter caramel (recipe given in a previous article)

Preparation:

Melt the chocolate and butter together and stir until smooth.
Next, whisk the whole eggs with the sugars until frothy. Stir in the flour.
Add the caramel to the chocolate/butter mixture. And mix the 2 preparations together!
Pour the dough into a mould and leave to stand for 2 hours (to allow the air bubbles to form a meringue crust)
Bake at 125° for 35 to 40 minutes
Leave to cool completely and refrigerate overnight in a well-sealed tin. Taste it!