© Stéphanie Iguna
We often think that cooking will break the bank — but we found the perfect book to change that cliché: À table sans se ruiner by Stéphanie Iguna, published by Wedebook. This Instagram culinary star, also known as @stephatable, reveals 60 recipes from appetizers to desserts to prove that you can treat yourself without overspending. Our favorite? The iconic Fondant Baulois, a chocolate cake from the Atlantic Coast: a super-indulgent and easy-to-make dessert the whole Internet is obsessed with. Not the kind that melts everywhere, but the one that stays dense, rich, and tells you from the very first bite that you definitely should have baked two.
Ingredients
(4 to 6 servings)
• 200 g dark chocolate
• 200 g salted butter
• 4 eggs
• 150 g sugar
• 125 g salted butter caramel
• 50 g flour
Preparation
Make the Batter
Preheat the oven to 210°C.
Melt the chocolate and butter in the microwave.
Whisk the eggs with the sugar, then combine with the melted mixture.
Add the salted butter caramel and flour until smooth.
Baking
Pour into a buttered and floured metal pan.
Bake 5 minutes at 210°C, then lower to 130°C and bake for about 35 minutes.
The center must stay very soft — adjust baking time depending on your oven.
Cooling
Let it cool at room temperature before serving.
Discover also Chef Glenn Viel’s pizzaladière and marinated sardines that taste like summer.
