Equipment
Ingredients
Salted Caramel Core
- 60 g granulated sugar, dry
- 40 ml heavy cream, warm
- 15 g unsalted butter, cubed
- 2 g flaky sea salt
Mold Preparation
- 15 g unsalted butter, softened
- 10 g cocoa powder
Chocolate Batter
- 110 g dark chocolate (70% cocoa), chopped
- 110 g unsalted butter, cubed
- 2 large eggs
- 2 egg yolks
- 50 g caster sugar
- 35 g all-purpose flour
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 658 kcal
- Protein
- 9 g
- Carbohydrates
- 49 g
- Fat
- 49 g
- Fiber
- 4 g
- Sugar
- 35 g
- Sodium
- 247 mg
- Saturated Fat
- 29 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 278 mg
- Potassium
- 307 mg
- Calcium
- 66 mg
- Iron
- 4.4 mg
- Magnesium
- 82 mg
- Phosphorus
- 211 mg
- Zinc
- 1.7 mg
- Vitamin A
- 355 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 1.1 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.23 mg
- Niacin
- 0.5 mg
- Folate
- 29 mcg
- Water
- 37 g
- Caffeine
- 28 mg
Sources: USDA FoodData Central
Method
Prepare the caramel cores: In a saucepan over medium heat, melt the granulated sugar until it turns a deep amber color (approx 170°C/338°F). Do not stir; swirl the pan gently.
Remove from heat. Carefully whisk in the butter and then the warm cream (it will bubble vigorously). Stir in the sea salt. Let cool slightly, then pour 4 equal portions into a small silicone mold or onto parchment paper. Freeze for at least 1 hour until solid.
Preheat the oven to 200°C (390°F). Brush the dariole molds liberally with softened butter using upward strokes, then dust with cocoa powder, tapping out excess. Chill the molds.
Melt the dark chocolate and butter together in a heatproof bowl set over simmering water (bain-marie) or in short microwave bursts. Stir until smooth and let cool to room temperature.
In a separate bowl, whisk the whole eggs, egg yolks, and caster sugar vigorously until pale, thick, and doubled in volume (ribbon stage).
Gently fold the cooled chocolate mixture into the egg mixture. Sift the flour over the top and fold gently until just combined. Do not overmix.
Fill each prepared mold one-third full with batter. Remove caramel pucks from the freezer and place one in the center of each mold. Cover with remaining batter, leaving 1cm of space at the top.
Bake for 12-14 minutes. The sides should be firm and pulling away slightly from the mold, but the center top should still look slightly soft/wobbly.
Remove from oven and let rest for exactly 2 minutes. Run a thin knife around the edge if necessary, then invert onto serving plates. Serve immediately.
Chef's Notes
- The 'upward strokes' when buttering the molds help the fondant rise evenly and straight.
- Using frozen caramel cores is superior to just spooning liquid caramel in, as it ensures the center stays liquid without overcooking the surrounding batter.
- Timing is oven-dependent. Consider baking one 'test' fondant first to dial in the exact minute for your equipment.
- Serve with crème fraîche or vanilla bean ice cream to cut through the richness.
Storage
Refrigerator: 2 days — Store baked fondants chilled; reheat gently. Best eaten fresh.
Freezer: 1 month — Unbaked assembled molds can be frozen and baked from frozen (add 5 minutes to bake time).
Reheating: Microwave for 20-30 seconds or oven at 180°C for 5 minutes.
Troubleshooting
Cake collapses completely upon unmolding
Cause: Underbaked; structure wasn't set enough to hold the liquid center
Fix: Serve in the ramekin/mold instead of unmolding
Prevention: Bake 1-2 minutes longer; ensure oven is fully preheated
No molten center (cooked through)
Cause: Overbaked or caramel core wasn't frozen hard enough
Fix: Cannot be fixed, but still tastes like delicious cake
Prevention: Reduce bake time by 2 minutes; ensure caramel is rock solid before assembly
Caramel crystallizes (grainy)
Cause: Stirred sugar while melting or impurities in pan
Fix: Restart caramel batch
Prevention: Swirl pan only; do not use utensils until butter is added
Cultural Context
The 'coulant' or fondant was popularized in the 1980s by French chef Michel Bras. While the original relied on a frozen ganache center, this variation incorporates the Breton affinity for 'caramel au beurre salé' (salted butter caramel), marrying bitter dark chocolate with savory-sweet notes.
