Chocolate Caramel Mascarpone Fondant

Since I lived in Oregon, I discovered the caramel products from Menegon Co. They are amazing! and made according to French Tradition by this lovely couple Sylvie and Jean-Louis. Of course, you can order yours directly on their Website right HERE!

Today’s recipe, is another one from Lolo (@lolotambouille). I loved the texture and of course the caramel chocolate taste. You can find Lauren’s recipe right HERE!

In addition, please note that The Tablette Mold is available online in France, only. My consultant name is COURBARIE Marion for any Guy Demarle orders.

Enjoy & Bon Appetit!

As always, you will find the Step-by-Step Video below the recipe. 

If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.

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Chocolate Caramel Mascarpone Fondant

bakingwithnessa

This Chocolate Caramel Fondant Cake is baked with Mascarpone cheese which gives it an incredible fondant texture!

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Prep Time 10 minutes mins

Bake / Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Cake

Cuisine French, Italian

Servings 16

Equipment

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Tablette Flexipan

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Medium Bonmat™

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Baking Sheet (M)

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Magnetic Measuring

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Mixing Bowl

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Whisk

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Spatula

Ingredients

 

1x2x3x

• ▢ 6 oz (170 g) Chocolate Caramel Sauce (Chocamel from Menegon Co.)
• ▢ 8 oz (225 g) mascarpone
• ▢ 3 eggs
• ▢ 1/3 cup (75 g) brown light sugar
• ▢ 3 1/2 tbsp (25 g) flour
• ▢ 3 1/2 tbsp (25 g) corn starch

Instructions

 

• Preheat oven at 350F/180C.
• In a mixing bowl, beat together the Chocolate Caramel Sauce with the Mascarpone Cheese until smooth. Set aside.
• In another mixing bowl, beat the eggs with the light brown sugar until light and fluffy for 3 minutes on a medium high speed.
• Fold in your Chocolate preparation.
• Then, incorporate the Flour and Corn Starch.
• Place your Tablette Flexipan® Mold on the top of your medium perforated baking sheet. 
• Pour your batter into your Flexipan®. Flatten with your Spatula.
• Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 23min). NOTE: The center will stay soft, do not overcook your fondant!
• Once your Chocolate Caramel & Mascarpone Fondant is out of the oven, let it completely cool down. Then, Unmold directly onto your serving plate. Enjoy & Bon Appétit!

YouTube Video

Photos

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Nutrition

Calories: 132kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 58mg | Potassium: 28mg | Fiber: 1g | Sugar: 4g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

Keyword best chocolate fondant recipe, best mascarpone cake recipes, bon cook, chocolate caramel cake, chocolate caramel sauce, easy cake recipe, easy recipe, guy demarle, guy demarle recipes, Italian cakes, mascarpone cake, Mascarpone Cheese

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com

Find it online:

https://bakingwithnessa.com/chocolate-caramel-mascarpone-fondant/

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