Fondant is a trendy French chocolate dessert, a cross between liquid chocolate and chocolate muffins. If you do not hold it, you will get a viscous drink, if you do it, you will enjoy the cupcake. Either way, it's delicious. Very tasty. And for the chokaholics impossible temptation. In the sense that it is impossible to resist.

A distinctive feature of the fondant is the liquid middle: completely "pouring" or similar to viscous melted chocolate. To get exactly this, you will have to observe the technology, temperature and time regimes. Perhaps your first fondant will come out lumpy not too "wet", but a little patience - and an exquisite French dessert will be conquered! Just a little culinary fight is enough ... Well ... maybe a couple of fights.

So, here's a step-by-step recipe for a chocolate fondant with a liquid center.

Cooking time: 7 minutes / Output: 6 pieces

Ingredients

• dark chocolate, cocoa content not less than 72% - 175 g
• butter - 175 g
• eggs - 4 pcs.
• fine-grained sugar or powdered sugar - 200 g
• flour - 90 g

Prepare melted butter and cocoa powder to lubricate the molds.

How to make a chocolate fondant

We immediately warm up the oven, because preparing the fondant dough is a quick matter, and you need to place the muffins in an already preheated oven.

We break the eggs into a bowl.

Pour sugar here and beat with a mixer. How to beat? Confectioners, including very famous ones, advise different things. I tried both to a lush white foam, and a whisk, not too zealous. Believe me, the result is the same. So whip whichever way you like it, you'll be right either way.

Put soft butter in another container. We extract the butter from the refrigerator in advance: we will heat the chocolate for the biscuit and mix it with the butter.

Add chocolate, broken into small pieces.

We put the container in a water bath. Melt the chocolate completely, stirring the mass a couple of times in the process.

Cool the chocolate mass slightly before adding to the beaten eggs to prevent curdling.Then in small portions, in a thin stream, stirring all the time, add melted chocolate to the egg mass.

Pour in the sifted flour and again carefully, by folding (from the bottom, from the bottom, up, as if carefully scooping and folding), mix. As you can see, there is very little flour - 90 grams. Actually, that's all, the biscuit is ready.

Since I'm showing a basic fondant recipe, I haven't added anything. But at this stage, you can pour in liqueur, rum, vanilla extract, add cinnamon powder or matcha tea. I really like it with Amaretto and the match.

Grease the baking tins with melted butter. Even silicone, if you are not sure about it by all 200%. The more thoroughly we lubricate, the easier it will come out, the fondant will be removed from the silicone. This is important: the chocolate fondant breaks like a thin Christmas tree toy!

Sprinkle the forms with cocoa powder on top of the butter.

We lay out the dough into the cells by about 3/4.

We put the molds on a baking sheet and place in a preheated oven. We bake from 5 to 12 minutes (7 was enough for me). The oven door does not need to be opened at this time.We check the readiness of the fondant with a finger - the top of the cake should be baked, but remain soft - this means that the middle will be liquid.

Cool the finished cakes slightly. If you see that they do not slide well and do not come out with minimal effort on your part, make it easier for yourself: gently turn the cupcakes onto a plate.

Serve warm. For guests - cut slightly so that the chocolate lava flows out a little. Or pouring chocolate icing on top. ...

Learning to cook fondants. Experiments. O_o)

In fairness, I note that there are several varieties of such cakes - with a liquid center, which are served warm; with a soft center; and also not baked, but frozen in the refrigerator. But all these cakes melt in your mouth (or have already melted before us). And what you see in the experiments is, by and large, not a mistake. But we are talking about "very wet" and evaluate from this point of view.

Everything you see in the photographs is fondants. But the perfectionist does not sleep, but achieves perfectly pouring lava!

All failures are associated with baking time at a certain temperature - the oven is of great importance... The ideal option is with convection: hot air will be evenly distributed, which will make it possible to bake the walls and bottom of the fondant, grab onto the top and remain liquid in the middle. In the mode of upper and lower uniform heating, it will also work. To be on the safe side, bake one fondant first and adjust the time it takes for your oven.

Baking time for medium-sized metal and ceramic molds is about 12 minutes. For small molds, as well as for silicone, as they are thinner, - 8 minutes. Baking at 180 degrees. At 220, the time decreases to 5-7 and 4-6, respectively.

Fondant translates as "melting chocolate". It is sometimes referred to as "wet cake". They say that the origin of the dessert is due to the luck of the French pastry chef: he just didn’t finish the chocolate muffins and presented the production marriage as his new masterpiece. Be that as it may, an interesting delicacy has appeared, which is easy to prepare at home.

Before you - "the first pancake is lumpy." If it comes out as in the photo, do not worry, it will be better further. This is not to say that they did not work out at all, right? For example, the last option is already quite a fondant, and it is prepared correctly, with a liquid center, only "crushed" and not served very well.

Learning to cook and serve fondants. Experiments 🙂

These chocolate fondants were baked for 13 minutes - they were overexposed and already almost like cupcakes, although they were wet inside.

Muffins with a wet center à la fondant. We spent 13 minutes in the oven.

And here the muffin was overexposed just a little, literally for one minute. You see, the middle is liquid, but it still lacks fluidity. Note that a fondant that has been "overcooked" has a cap that rises like a muffin, and the more you cook it, the higher the dome. That's right, this is the muffin, only special, “melting”, and instead of a hat, it should have a small funnel.

Just one minute turned out to be superfluous (

More details and recipe details

The classic dessert fondant is made from black chocolate with a high cocoa content. But there are recipes with milk chocolate, with white, with the addition of chocolate-nut and caramel spread, with a combination of milk and dark chocolate, with the inclusion of cocoa powder in the dough, in addition to chocolate.

The density of a chocolate fondant depends on the number of eggs - the more, the denser it is. In some recipes, there are recommendations to keep the dough in the refrigerator for 3 hours so that the chocolate gives the mass its density.

You can take any baking dish: round, rectangular, square. The material of the mold is also irrelevant. However, remember that ceramic and steel must be lubricated and sprinkled. Silicone - optional. Forms without a bottom are very convenient, since it is much easier to pull out a delicate dessert from them.

On the English-speaking Internet, liquid-filled chocolate muffins can be "Google" not only as fondants (fondant au chocolat), but like chocolate volcanoes or chocolate lava cake - there really is a similarity to volcanic lava! And chocolate cake with a "pouring" middle is often referred to as a chocolate flan. Do you know what a flan is? This is a hollow cake filled with filling. It turns out that the fondant has pouring chocolate like a filling.

Fill the forms three-quarters full so the fondant has room to climb. Do not be alarmed if the fondant rises and sags a little. This is normal. His aristocratic fragility is also normal - he is such a breed. No wonder: there is so little dough in it! But there is a lot of chocolate.

Chocolate fondant - a recipe from Julia Vysotskaya, almost a summary, in short:

White Chocolate Fondant

A special fondant. I've seen a few variations and they all look sophisticated. Recipes can include condensed milk (no sugar is added then), corn and maple syrup, rum, liqueur and cognac, as well as all sorts of "raisins" like matcha tea powder (which will make the lava greenish) or lemon peel, cinnamon or almond extract. Imagine!

Ingredients and preparation:

• white chocolate bar 100 g;
• condensed milk 120 g;
• wheat flour 40 g;
• butter 50 g;
• egg 2 pcs.
• optional matcha 1/2 tsp or lemon peel.

The instructions for preparing all fondants are the same, with some nuances. Here, as usual, we melt pieces of white chocolate in a water bath. Beat the egg with a blender, add condensed milk, beat again. Combine melted chocolate and beaten egg with condensed milk and flavoring, knead by folding and add sifted flour. Knead again, put in molds. We bake in the same way as dark fondants (see above).

Fondant with white chocolate

Can fondant be cooked in the microwave?

The microwave stove heats up from the inside, so it will not work to make cakes with a liquid filling. Rather, you will get "liquid" sides of the cake and a firm center. In a microwave oven, chocolate muffins are perfectly baked, literally in one minute, and fondants are best done in the oven. However, if some of our readers got chocolate fondants with a pouring center - write about this experience in the comments, please.

Fondant feed

(photos from the Internet)

It is important to know that the most important thing in a fondant is not to cook it - it is mastered quickly, but to serve. Serving right is the final part of a chocolate fondant recipe. Without a designer presentation, an amazing, mouth-watering fondant ... um ... not too beautiful.

The classic is a fondant with a scoop of vanilla ice cream on top. White and brown, hot and cold - very tasty and effective.

You can sprinkle the chocolate fondant with powdered sugar or cocoa powder. It can be garnished with mint leaves or almond crumbs.

Chocolate fondant with caramel sauce, sprinkled with ground coffee

However, the experiments have not been canceled! Try your options. For example, with fruit - an excellent combination of chocolate and mango, strawberries, blackberries.

An excellent substitute for ice cream is fruit sorbet.

Experiment. Enjoy. Fund with ideas filing fondant. Enjoy again.

Chocolate fondant or, more understandable for a Russian person, a popular French dessert literally translates as “melting chocolate” (fr. Fondant au chocolat). He is also known as Lava cake (the name is used in English-speaking countries), it translates as "cake with lava", so often in Russia this dessert can be found under the names " chocolate lava" or " chocolate volcano". Another name for the dessert that I came across is “ chocolate flan«.

As is often the case, they owe their appearance to a simple case: the chef took his muffins out of the oven ahead of time and found that inside they were still liquid, and the hot filling was flowing out like lava. Despite the mistake, the dessert has become incredibly popular in the best restaurants in the world.

Well, we realized that chocolate fondant he is Gosha, he is Zhora, he is Goga has many names, but the essence of this does not change. These are just magical ones that I highly recommend you eat with ice cream!

Ingredients

• dark chocolate 60-80% 100 g
• butter 60 g
• sugar 40 g
• eggs 2 pcs.
• flour 40 g
• salt 1 pinch

Let's deal with chocolate first. I suggest to cook Chocolate fondant with dark chocolate (70-80% cocoa content), and I believe that it is from this chocolate that ideal liquid-filled muffins... The wonderful contrast of hot dark chocolate with sweet cold ice cream - that's why, all this was started, but this, of course, is just my opinion. I have repeatedly come across reviews that the cupcakes turned out to be very bitter. So, if you don't like dark chocolate at all, you prefer everything sweet, then take chocolate with a cocoa content of 50-60%. I do not recommend taking milk chocolate as with it, the cupcakes are too sweet, and they do not look so appetizing.

It is also important that the chocolate is of good quality, the fact is that now manufacturers often increase the percentage of cocoa products by adding cocoa powder to the chocolate. Good chocolate assumes the presence in the composition of cocoa products only of grated cocoa (crushed cocoa nibs) and cocoa butter (butter squeezed from ground cocoa beans). The dried and crushed cake that remains after pressing the cocoa butter is the cocoa powder. It costs, of course, much cheaper than the main cocoa products, and therefore many Russian chocolate manufacturers add cocoa powder to increase the percentage of cocoa products in chocolate, it seems that the composition is not bad, there are no equivalents of cocoa butter. But such chocolate, as a rule (depending on the amount of cocoa powder), has poor fluidity, cocoa powder thickens it, when melted, such chocolate does not become liquid. And, accordingly, you most likely do not succeed in liquid flowing filling with such chocolate.

And now, when everything is probably clear with chocolate, let's start cooking. From the specified amount of ingredients, 4-6 fondants are obtained (depending on the size of the molds).

Preparation

We prepare all the ingredients. Well, if the eggs are not very cold, you can get them out of the refrigerator in advance, or just hold them in warm water for a while.

Break the chocolate into pieces, add butter to it. We melt them in a water bath or in a microwave oven (be careful, do not overheat the mass, otherwise the chocolate may curl. If you melt in a microwave oven, do not put it on for a long time, remove the dishes with butter and chocolate from the microwave every 10-20 seconds and stir well ). Stir thoroughly until a homogeneous mass is obtained, if it turns out to be very hot, cool it. If at this stage the mass does not become liquid, then either you overheated the chocolate and it curdled, or it is not of very good quality and has poor fluidity.

Beat eggs into a bowl for beating, add sugar and salt.

Stir them until the sugar and salt are homogeneous and dissolve, you do not need to beat much, just mix with a mixer, whisk or even just a fork.

Pour the cooled chocolate mass into the egg and stir. Be sure to keep the chocolate-butter mixture not very hot, or the eggs may curl.

Sift the flour into the chocolate and egg mass. Stir until smooth, but do not mix for a very long time, because if you knead for a long time, gluten from the flour may come out and the dough will be dense, the muffins may be too dense.

If you use silicone molds, then we simply grease them with a thin layer of butter, but if you use porcelain, ceramic or metal molds, then they should not only be greased with butter, but also sprinkled with a thin layer of flour or cocoa powder. I like the second option better, because the flour can remain a little on the muffins after baking, which will ruin their appearance, and the cocoa will not be noticeable at all. It will be much easier to remove the finished muffins from the molds prepared in this way without damaging them. We pour the dough into molds, I got 4 pieces. We put in an oven preheated to 200 ° C for 7-10 minutes (I take the muffins out of the oven when they rise slightly and the middle falls a little inside).

This is what the finished muffins look like, I just flip the molds onto the plate.

So, chocolate fondant ready, serve this dessert right away, while it is still warm. And do not forget about my recommendations about ice cream, believe me, hot liquid chocolate muffins delicious with a scoop of cold ice cream. Enjoy your meal!

Chocolate fondant is a delicacy with character. Its peculiarity is that when baking, the middle should remain liquid, and the biscuit dough should become crispy.

To bake a classic chocolate fondant correctly, you need to follow five simple rules:

• melted chocolate should be at body temperature;
• in order for the filling to remain liquid after baking, the dessert must be refrigerated for 30-60 minutes;
• the baking dish is sprinkled with cocoa powder so that the muffins can be easily removed from it;
• the dough cannot be kneaded for a long time, otherwise its structure will become too dense;
• baking time no more than 8-10 minutes.

A French dessert made from biscuit dough with warm liquid chocolate inside is also called lava, and sometimes you can find the same dish on the menu of restaurants as "chocolate volcano". My simple and step-by-step recipe with a photo will help you treat your family with this delicious and delicious delicacy.

Ingredients:

• black chocolate - 200 gr;
• butter - 100 gr;
• egg - 3 pcs.;
• flour - 60 gr;
• icing sugar - 60 gr;
• berries;
• mint.

How to make liquid chocolate fondant

Melt the chocolate in a water bath. To do this, put a bowl with broken tiles on a container with water and start heating. Regulate the process of heating the liquid, periodically turning off the heat if the water boils too much. In no case should the chocolate be stirred, otherwise it will curdle.

As soon as the chocolate has melted, add butter to it, remove it from the water bath and now knead it.

The mass should become homogeneous, like.

Beat the eggs until they double in size and, adding powdered sugar, continue to bring the mass to the desired consistency. If the groove made in the foam tightens slowly the eggs are beaten enough.

Introduce the chocolate into the eggs in a thin stream and knead again.

Add the sifted flour very carefully and mix with a spatula. A blender should not be used in this process, otherwise the structure of the dough will lose the necessary splendor.

We pour the chocolate dessert into molds and send it to the refrigerator for 30-60 minutes. This little secret will help you achieve the effect of a liquid center.

Our chocolate muffins are frozen, it's time to put them in the oven preheated to 180 ° for exactly 8-10 minutes, placing the baking sheet on the top shelf.

A classic presentation of a chocolate fondant is its presentation with a scoop of ice cream, berries and mint as decoration. To fully enjoy the delicious crispy, liquid-filled muffins, serve hot sponge cake.

Chocolate fondant is a very popular French dessert. Simply put, this is a kind of cake with a liquid center and a hard crunchy shell. Fondant dough is prepared on the basis of butter and a large amount of dark chocolate. Therefore, the dessert has a very delicate, slightly bitter chocolate taste. There is an interesting version about the history of the origin of the chocolate fondant. A French chef prepared chocolate muffins and, through an oversight, served them unbaked (raw). To get out of the awkward situation, the chef said that he had invented a new dessert - "melting chocolate", which later became better known as Fondant.

Chocolate fondant baked goods are very interesting and unusual, but at the same time very capricious. From the first try, the perfect middle may not work out. Because everyone's ovens are different. If my oven bakes the perfect chocolate fondant filled with a liquid glittering gooey cream filling, then other ovens will either make hot cream or a regular muffin during this time. (Moreover, both will undoubtedly be very tasty.) So if you spend a certain amount of time, experiment with the cooking time, then you can delight and surprise guests and loved ones with a gorgeous French dessert.

Ingredients:

• Bitter chocolate (70% cocoa) - 100 gr.
• Butter - 60 gr.
• Sugar - 50 gr.
• Egg - 2 pcs.
• Wheat flour - 30 gr.
• Cocoa powder - 18 gr. (2 tsp with a slide) + 1 tsp (for sprinkling the molds)
• Cognac (rum, liqueur) - 20 ml. (4 tsp)

For the preparation of the fondant, I used silicone molds. Ceramic and metal are also suitable.

Cooking chocolate fondant:

First you need to melt the dark chocolate in a water bath. To do this, I will need a saucepan and a fireproof bowl that can be placed in the pan. The bowl should stick to the edges of the pot without touching its day. You can use two pots, a larger and a smaller one. Or use a saucepan and ladle.

I pour water into the pan. It should barely reach the bottom of the container in which the chocolate will be melted. I set a bowl on top. I break the chocolate into small pieces and put them in a bowl. I put butter at room temperature there.

I put the structure on fire. When the water boils (and this will be fast, since there is not much water), I turn down the fire. Stir constantly. The pieces of chocolate and butter will begin to melt and a smooth chocolate mass will gradually form.

I remove the bowl from the water bath and put it on the tray. Let it cool down a bit (so that you can safely touch the chocolate with your finger and not burn yourself).

While the chocolate mass cools down, beat the eggs with sugar.

I would also like to say about eggs. Since the middle of the fondant is not baked to the end, therefore, the eggs in the composition will not be completely ready. That is why you should only use (!) Fresh eggs. Before using them, it is advisable to wash them with soap (or soda), since the shell contains a lot of bacteria.

So, beat eggs with sugar. I am using a mixer. Beat at a fast speed. The egg mass should increase in size and turn white (beat for about 5 minutes).

When the egg mass is beaten and the melted chocolate has cooled down, combine the two mixtures. I do it carefully, stir with a whisk.

Then I add cognac, flour, cocoa powder.

And once again I mix well with a whisk until smooth. The mass should not be too thick. It should drain hard from the spoon (like pancake dough).

I grease the silicone molds with butter and sprinkle with a little cocoa powder. In general, if you are sure that nothing sticks in your silicone molds, then you do not need to lubricate. I wasn't quite sure about that, so I smeared it. If you use ceramic or metal molds, then it is imperative to grease and sprinkle!

I have a diameter of each mold 6 cm, height 3 cm. I pour the chocolate mass into molds. The fondant practically does not rise, but still I did not top up to the edge of 5 mm.

From the initial amount of chocolate mass, I got 4 fondants. I baked them in 2 passes, choosing the time that is needed in my oven for the very real fondant consistency. If you do not know too well the capabilities of your oven, then I advise you to first bake 1 fondant and understand exactly what time you need.

The baking time of the fondant can range from 5 to 10 minutes.

So, I put the mold with the chocolate mass in the oven preheated to 180 degrees for 6 minutes! I have an electric oven and I used a mode that heats evenly from the top and bottom.

The ideal fondant should be liquid on the inside and solid on the outside. If you overcook it in the oven and the middle is baked, then you just get regular chocolate muffins. And if you don’t finish baking, the cake will not keep its shape and will fall apart when removed from the mold.

I take out the finished fondant from the oven and let it cool slightly right in the mold. Then I put a plate (saucer) on top and turn the cake pan onto the plate. I carefully remove the uniform. The fondant is very fragile !!!

Serve such a dessert warm, cutting the middle so that the filling spills onto the plate. Can be decorated with berries, fruits, mint leaves. Serve well with ice cream balls. You can also sprinkle with cocoa or powdered sugar. Enjoy your meal!

A true French fondant is a small, tender cake with a crispy chocolate crust and a liquid filling that flows out of warm baked goods when cut. It is this filling that gives the right to the dish to be called "fondant".

Below are some of the simplest recipes for a dish that came from France, which has a beautiful name - fondant. However, experienced housewives know that in order to achieve the perfect result, you will have to try.

Real chocolate fondant at home - step by step photo recipe

Baking is very easy to prepare but requires precision in preparation. If you overexpose it in the oven, the middle will become hard and you will get a regular cupcake. Therefore, it is advisable to practice on the first product in order to correctly determine the baking time.

Time for preparing: 35 minutes

Quantity: 2 servings

Ingredients

• Black bitter chocolate:120 g
• Butter:50 g
• Sugar: 50 g
• Flour: 40 g
• Egg: 2 pcs.
• Cocoa: 1 tbsp. .l.

Cooking instructions

How to make a liquid center chocolate fondant

One of the most popular recipes is chocolate fondant, and ice cream, creamy, chocolate, fruit cream can serve as an addition to it. But first, try making the simplest chocolate fondant.

Ingredients:

• Bitter chocolate (70-90%) - 150 gr.
• Butter - 50 gr.
• Fresh chicken eggs - 2 pcs.
• Sugar - 50 gr.
• Flour (premium grade, wheat) - 30-40 gr.

Algorithm of actions:

1. This portion of food should be enough for 4 muffins, just in order to surprise the family for dinner. The first step is to combine chocolate with butter, and eggs with sugar.
2. Break the chocolate into slices, put in a fireproof container, add butter. Place the container in a water bath and heat, stirring, until a homogeneous mass is obtained. Refrigerate.
3. Beat the eggs with sugar, the easiest way to do this is with a mixer. The sugar and egg mass should increase several times, resembling foam in consistency.
4. Now add the butter-chocolate mass to it. Add flour and stir.
5. The dough should be thick, but fall off the spoon. It needs to be decomposed into molds, which are pre-greased with butter and sprinkled with flour (you can take cocoa powder instead).
6. Put in the oven, preheat it. Set the temperature to 180 ° C. Baking time from 5 to 10 minutes, depending on oven and molds.
7. Remove the fondant from the oven, leave for a while and carefully remove from the molds. Turn over and serve while warm.

Perhaps the first time you won't be able to achieve the desired effect - so that there is a cupcake on the outside, and liquid chocolate cream inside. But the stubborn hostess will find the optimal conditions to really amaze the household with her skill.

Chocolate fondant in the microwave

The microwave oven was originally intended only for heating food. But skillful housewives very soon discovered that with her help you can work wonders in the kitchen. Below is a recipe for making a chocolate fondant.

Ingredients:

• Chocolate (bitter, 75%) - 100 gr.
• Butter - 100 gr.
• Chicken egg (fresh) - 2 pcs.
• Granulated sugar - 80 gr.
• Flour (wheat, premium grade) - 60 gr.

Algorithm of actions:

1. The preparation process for this chocolate fondant is slightly different from the previous one. The first step is to beat the eggs with sugar.
2. Sift the flour into a separate container so that it is "filled" with air, then the baking will also be more airy.
3. Add flour to the egg-sugar mixture, you can mix using the same mixer.
4. Melt chocolate and butter in a separate container; a microwave oven is also suitable for this process.
5. Stir well, cool slightly, add to the egg-sugar mass.
6. Grease molds suitable for microwave oven, sprinkle with flour. Lay out the dough.
7. Place in the microwave for 10 minutes. Take out, cool, turn onto portioned plates.

Serve with scoops of ice cream, looks spectacular and tastes amazing!

The main thing in this business is to settle down to your own oven or microwave oven, to understand how long it takes to get a real fondant - with a crispy appetizing crust on the outside and liquid, chocolate cream.

The cooking technology is primitively simple - eggs and sugar are mixed in one container, butter and chocolate in another. But there are little secrets.

1. For example, the oil should be left for a while at room temperature, then the mixture will be more homogeneous when kneading.
2. Chocolate for fondant is taken bitter, from 70%, it has a pleasant aroma, the bitterness will not be felt, since sugar is used.
3. In order for the eggs to whisk easily, they need to be refrigerated. You can add a few grains of salt, experienced chefs say that this also makes the whipping process easier.
4. The classic way of beating is to separate the yolks from the whites first. Grind the yolks with a little sugar. Beat the whites separately with sugar, then combine everything together, beat again.
5. In some recipes, there is no flour at all, cocoa plays its role. To enhance the flavor of the fondant, you can add some vanillin or use vanilla sugar to whisk with eggs.

In general, fondant is a fairly simple dish, but leaves plenty of room for culinary experimentation. And this applies not only to the ingredients or the choice of the baking method, but also to serving, and the use of various additives.