150 g Isigny Sainte-Mère fromage blanc
2 egg whites
25 g caster sugar
1 jar caramel sauce
A few crushed hazelnuts
For the fondant:
100 g high quality dark baking chocolate (70%)
50 g high quality milk baking chocolate
85 g caster sugar
50 g flour
140 g butter
Separate the yolks from the whites into two mixing bowls.
Add the sugar to the yolks and beat until they become pale and foamy.
Melt both chocolates in a bain-marie.
Meanwhile, melt the butter in a small pan over a low heat.
Pour the melted butter into the egg yolks and whisk together.
Add the flour and start to combine, then pour in the melted chocolate.
Whisk until smooth.
Whisk the egg whites until stiff. Add two tablespoons of the egg whites to the chocolate mixture and whisk, then gently fold in the rest of the egg whites with a spatula.
Pour into a 22 cm cake tin.
Preheat your oven to 180°C and bake for 25 minutes.
Leave to cool completely before removing from the tin.
Whisk the egg whites with the sugar until they form stiff peaks.
Whisk the fromage blanc and add to the whisked egg whites. Fold in gently with a whisk.
Cover the cake with the mixture.
Add a drizzle of caramel sauce and crushed hazelnuts.