👨‍🍳Instructions

1. 1

   Start by preheating your oven to 145°C (fan-assisted). Meanwhile, generously butter a 22-24 cm diameter springform pan, then sprinkle about 10 g of unsweetened cocoa powder over the entire surface to coat the pan well. Lightly tap to remove any excess cocoa.

2. 2

   Place the 200 g of dark chocolate, 200 g of milk chocolate, and 200 g of unsalted butter in a large heatproof bowl. Place this bowl over a saucepan of simmering water to create a double boiler. Stir regularly until a perfectly smooth and homogeneous mixture is obtained. Then remove from the double boiler.

3. 3

   Pour the 6 eggs and 190 g of granulated sugar into another bowl. Whisk vigorously with an electric mixer or a hand whisk until the mixture whitens, becomes foamy, and doubles in volume, to ensure good lightness for the batter.

4. 4

   Gently fold the egg-sugar mixture into the still-warm melted chocolate preparation. Stir gradually, ensuring everything is well combined with a rubber spatula or a spatula, to obtain a homogeneous texture without deflating the mixture.

5. 5

   Sift the 100 g of wheat flour and incorporate it into the previous mixture, along with the pinch of fleur de sel. Mix gently with a spatula, just long enough to obtain a smooth and homogeneous batter, without lumps and without overworking the dough.

6. 6

   Immediately pour the batter into the cocoa-coated pan. Smooth the surface with a spatula. Bake for about 45 minutes at 145°C. Monitor the baking: a crust should form while the center remains very gooey. After removing the cake from the oven, let it cool slightly before unmolding.

7. 7

   Serve the fondant at room temperature or slightly warm, ideally accompanied by a pinch of fleur de sel on top and, for a gourmet touch, you can add, if you wish, a little crème anglaise, a scoop of vanilla ice cream or some fresh red berries.