Chocolate fondant (Aubrac, France)

History and Origin

The French's favorite cake? The chocolate lava cake has certainly become the most universally appealing and timeless cake in recent decades! It seems that its recipe was an accident, the result of a failed baking attempt. It was chef Michel Bras, a legend of French gastronomy based in Aubrac, who first introduced this new pastry at his restaurant in 1981. The idea of a molten center inside the chocolate biscuit was inspired by a memory of melted chocolate in a saucepan with a grain of salt.

Description

Soft and intensely chocolatey, its texture is melting and its thin crust crispy thanks to a clever blend of dark chocolate, fresh eggs, semi-salted butter, and a touch of flour. Free from additives and preservatives, it reveals a rich and authentic taste in the mouth.

Ingredients

Eggs, sugar, semi-salted butter (dairy product), chocolate 20%, natural vanilla extract, wheat flour (gluten).