On TikTok, Grolet surprised everyone, not with a complex “boutique” dessert, but with a reworking of a great classic. Here is his recipe for fondant au chocolat.
Photo of Philippe Vaurès Santamaria's dessert
In the international world of signature desserts, one name stands out above all others: Cédric Grolet. A world-renowned pastry chef, he is considered a true dessert artist, having been awarded the title of best in the world several times by Les Grands Tables du Monde and 50 Best. Known for his edible sculptures, the famous trompe-l'oeil desserts shaped like fruit, Grolet has also won over the palates and eyes of millions of followers on social media, where he regularly unveils his creations. On TikTok, however, he surprised everyone, not with a complex ‘boutique’ dessert, but with a reworking of a great classic. He decided to share the details of his recipe for chocolate cake with a warm center, a seemingly simple dessert that hides a real technical challenge. The secret? Achieving a liquid consistency in the center, for a result that has driven the web crazy.
After all, Grolet's story did not begin in a prestigious academy, but in the kitchen of his maternal grandfather, a chef who taught him the basics of cooking. In an interview with Vital Food magazine, Grolet confessed: “I've always loved the colorful and sweet side of pastry making.” It's a passion that has accompanied him since childhood, so much so that at the age of six or seven, he already knew that his future would be among cakes and desserts, even though he didn't know it could become a profession. And if you're wondering what his favorite dessert is, the answer will surprise you: again, it's not an elaborate creation, but his own chocolate tart, which he describes as an irresistible “sin of gluttony.” Like fondant, it is a dessert that combines different textures, from cocoa shortcrust pastry to a creamy center, cleverly designed to look as if chocolate is “oozing” from every pore.
Cédric Grolet's fondant au chocolat recipe
Serves 4
Preparation time: 10 minutes
Cooking time: 8 minutes
- 200 g butter
- 200 g 75% melted chocolate
- 40 g brown sugar
- 40 g panela sugar
- 80 g flour
- 4 eggs
Melt the chocolate and butter, cut into small pieces, in a double boiler. Smooth the mixture well.
Remove from the heat, add both sugars and mix well. Add the eggs and mix again.
Add the flour and mix just enough to incorporate it.
Pour the mixture into buttered 8 cm molds. Bake in the oven at 180°C for 8 minutes.
Remove from the oven and leave to rest for 1 minute before turning out.
Recipe taken from Opéra - Alain Ducasse Editions
