Chocolate cupcakes with liquid chocolate inside are called fondant. Such pastries are prepared quite simply, but the most important thing is to "guess" the time it will take for the filling to remain liquid. For each hostess, this time may vary slightly due to the characteristics of the ovens and the selected molds. Chocolate should be of high quality, with a cocoa content of at least 70%.

To prepare chocolate muffins with a liquid filling, prepare the necessary products from the list.

Put the butter and chocolate, broken into pieces, in a ladle or saucepan.

Place the ladle on the steam bath and heat until the chocolate and butter have melted. Stir the mass periodically. Then the mass should be cooled.

Break the eggs into a bowl and add 3 yolks. Add salt and sugar to them.

Beat the mass with a whisk until fluffy foam.

Add the cooled chocolate mass to the eggs and mix.

Then add the sifted flour and powdered sugar. Leave a little powder for dusting.

Mix the chocolate dough with a spatula until smooth.

Divide the dough into silicone molds. You can also bake chocolate muffins with liquid chocolate inside in ceramic molds, but then they must be oiled and sprinkled with cocoa so that later you can turn the muffin onto a plate. I love baking in silicone molds.

Preheat the oven to 200 degrees and bake the cupcakes for 8-10 minutes. I got two pieces in 8 minutes, and the rest in 10.

The cupcake, which was baked for 8 minutes, was left with a liquid filling, and as soon as I touched it with a spoon, the filling immediately began to flow out.

This cake was baked for 10 minutes. As you can see, the filling remained liquid, but the cupcake holds its shape perfectly. For me, this is the perfect choice.

If you don’t get a liquid filling the first time, it only means that you need to adapt to your oven and choose the best option. Serve these delicious liquid-filled chocolate cupcakes with tea or coffee, sprinkle with powdered sugar on top, and enjoy!

Bon Appetit!

Fondant is the perfect dessert for chocolate lovers. This is a cross between an American muffin and melted chocolate - inside a fragile cupcake is a liquid filling. Today, all of France is passionate about delicious cakes, they are offered in every cafe and pastry shop, semi-finished products can be bought at the supermarket, coffee gatherings rarely do without fashionable chocolate treats.

If for some reason you cannot recover to Paris right now, you can try to make a real chocolate fondant at home. Get ready for the fact that the first time the result will not be perfect, but it's not scary - it's almost impossible to hopelessly spoil the dessert. If you underbake it, you will end up with thick hot chocolate, and if you overcook it in the oven, enjoy a delicious muffin.

What is fondant

Fondant is a French chocolate dessert. There are two cooking options that differ in the proportions of the ingredients and the heat treatment time.

• Melting chocolate or fondant au chocolat is a cake with solid walls and liquid chocolate inside.
• Soft chocolate or moelleux au chocolat - the filling is airy, but baked.

In fact, fondant dessert is a chocolate biscuit made from eggs, sugar, butter, flour and chocolate or cocoa. Alcohol, cream, spices are sometimes added to cakes, and dark chocolate is replaced with white. The recipe is simple, but requires precise execution and compliance with the time and temperature conditions.

Fondane differs from muffins in a liquid center, the chocolate inside can pour or be a little viscous, but its texture should be softer than a crispy shell. It is worth breaking off a piece of biscuit with a spoon, and the chocolate filling will flow onto the plate. A chocolate cake with soft chocolate inside has the right to be called a fondant, but it cannot claim the title of a true and irreproachable fondant au chocolat.

History of fondant

Chocolate fondant with an appetizing liquid filling blended so seamlessly into fine French cuisine, and yet 40 years ago such a dish did not exist. Fondant in 1981 was invented by the famous chef, owner of three Michelin stars Michel Bras. The Laguillol restaurant, where the maestro works, enjoys well-deserved fame.

Michel Bras speaks of his chocolate brainchild as a work of art. According to him, fondant was born due to the influx of feelings and the desire to warm and delight loved ones. Once, after a ski trip, the chilled Bras family warmed themselves by the fireplace. The weather was chilly, everyone was cold and warmed by hot chocolate. cook watched , how the mood improves and the atmosphere warms up from a cup of tonic drink, and was fascinated by the moment. Then the idea of ​​a warm cake with liquid chocolate inside began to emerge. A whole team of confectioners headed by Bras worked on improving the recipe for about two years, and now the muffin with melting chocolate filling turned out exactly the way the chef intended it to be.

The classic French chocolate recipe is quite complex and is followed in the best restaurants. According to the strict plan of Bras, you need to freeze to a certain temperature, and then add biscuit dough inside and bake just enough so that the filling and the shell acquire the desired density. The effect depends on the combination of two different textures at different temperatures.

It must be admitted that the popularity of this dessert has reached such a scale that almost no one remembers its creator. Fondane has become a national treasure, its recipes have been simplified so that they can be repeated without professional skills.

The first and main advice - do not be discouraged if the chocolate fondant with a liquid center does not work out the first and even the second time. Remember that even for a chef, it took a couple of years to create a "wet cake". Over time, you will learn to determine the optimal temperature and baking time in your oven, and until then, you can be satisfied with delicious muffins.

Here are some helpful tips to help you:

• Use warm and soft butter so that the dough is homogeneous and evenly baked.
• So that your efforts and experiences are not overshadowed by imperfect taste, use high quality products. Choose dark chocolate with a high cocoa content (from 72%) and no extraneous additives like palm oil.
• Chill the eggs before beating, and add a pinch of salt to make the foam from the proteins fluffy. It is better to beat the yolks and whites separately, and then carefully combine them.
• Baking, in which flour is replaced by cocoa, is very tender and light.
• Wet cupcakes should bake evenly on all sides, so a heat distribution (convection) oven is the best option.
• It is important to consider the features of the oven. To avoid major failures, bake the first brownies one at a time to determine the optimum time.
• You will need medium-sized metal, silicone or ceramic molds. In thin silicone fondants are baked for 7-8 minutes at a temperature of 180 ° C. Metal and ceramic molds must be greased with butter and sprinkled with cocoa. Forms without a bottom are convenient - fondanas are easy to get out of them.

• The dough will rise as it bakes, so the molds should be three-quarters full. As it rises, the fondants will settle a little - this is normal.
• Baking should not be overexposed, otherwise the middle will lose its fluidity, and the fondants will turn into muffins. The first sign of a cupcake is a high cap, and the fondant should have a shallow depression in this place.
• Do not open the oven while the cakes are baking. Watch their behavior through the window.
• The more eggs, the denser the dough will be.
• Sometimes in recipes there is a recommendation to keep the dough in the refrigerator for three hours so that the chocolate shares its density with the mass.
• Fondanas need to be taken out of the oven when a film forms on their surface.

Is the microwave suitable for fondants?

It is impossible to get real chocolate fondants in the microwave, as the cupcake warms up from the inside. As a result, you will get cakes with a solid middle and liquid walls. Microwave ovens are good for making cupcakes, and fondants are best cooked in the oven.

How to make chocolate fondant: two basic recipes

dark chocolate fondant recipe

It is better to start experiments with this recipe, when the basic skills are acquired, you can move on to fondant with cocoa without chocolate or with various additives.

For 6 servings you will need:

• 175 g dark chocolate (72% and above)
• 175 g butter
• 4 eggs
• 200 powdered sugar
• 90 g flour
• Cocoa powder and a little butter for greasing molds

Cooking:

1. Turn on the oven so that it warms up properly.
2. Break the eggs, add powdered sugar and beat with a mixer or whisk.
3. In a saucepan, mix the chopped chocolate and soft butter. Melt in a water bath, stir occasionally.
4. Let the chocolate mass cool slightly and pour in a thin stream into the beaten eggs with sugar.
5. Add flour and mix from bottom to top. Scoop the dough with a spoon from the bottom and lift it up.
6. Grease the molds thoroughly with butter. The better they are lubricated, the easier it will be to get fragile fondants. Sprinkle the molds with cocoa powder on top of the butter.
7. Fill molds ¾ full with batter.
8. Place on a baking sheet and put in the oven for 7 minutes. Baking temperature 180 ° C. Do not open the door ahead of time.
9. After 7 minutes, touch the top of the cupcakes with your finger - it should be soft, then the middle will be liquid.
10. Let the cakes cool a little and try to get them out of the molds. Don't force it if the fondants don't slip, carefully flip the mold over.

Serve warm chocolate fondant with ice cream, chocolate icing or fruit.

White chocolate fondant (recipe by Yulia Vysotskaya)

Experiments with this dessert began to resemble competitions in ingenuity. Confectioners add liquor and cognac, syrups, matcha tea powder, zest, and nut extracts to the dough. White fondant looks cute, especially with ice cream, fresh raspberries and strawberries, and kids love it.

Composition:

• Bar of white non-porous chocolate (100 g)
• 120 mg condensed milk
• 40 g flour
• 50 g butter
• 2 eggs

Cooking:

1. Melt the broken chocolate.
2. Whisk the eggs.
3. Add condensed milk, beat again.
4. Combine the slightly cooled chocolate with the egg-milk mass. Knead from bottom to top.
5. Add flour. Knead.
6. Grease the molds with oil. Fill ¾ full with batter.
7. Bake for 7 minutes at 180°C.

Before serving, the fondant needs to be decorated beautifully - this dessert is very tasty, but it does not shine with beauty. A ball of ice cream on a warm cake, a sprig of mint, nut crumbs, fruit - all this will perfectly complement the picture.

How to make chocolate fondant (video)

INGREDIENTS for 3-4 servings:

• 100 g Chocolate (dark or milk)
• 2 eggs
• 75 g Butter
• 60 g Sugar
• 1 tsp Vanilla Extract (can be replaced with Vanilla Sugar)
• 50 g flour
• Powdered sugar - for decoration
• Ice Cream or Whipped Cream - for serving

Step 1: Melt chocolate with butter.

We break the dark chocolate on the tile, cut the butter into pieces 2x2 cm and put it in the prepared bowl. We melt everything in a steam bath, be sure to mix thoroughly so that it does not burn. For a bath, a double boiler or the classic "2 pots" method is suitable. To do this, you need 2 pans of different diameters. In the larger one, pour 1/3 of the total volume of water, and in the smaller one, put the chocolate. We put the pan with chocolate in a pan with water and wait until the mass becomes homogeneous.

Step 2: prepare the batter for muffins with a liquid filling.

With a mixer, beat the eggs with yolks and sugar into foam. Add the melted chocolate and butter to the resulting mixture and mix again. Add flour and salt evenly. We achieve the homogeneity of the mixture with a mixer or whisk.

Step 3: Preparing muffins with a liquid filling.

For this baking, I recommend using silicone molds, since the muffins do not burn in it, they are easily removed from it and it is easy to clean. So, pour the prepared dough into 1/3 of the volume of the form (muffins will rise) and put in hot up to 200 С° oven for 7-10 minutes.

Step 4: serve muffins with liquid filling.

We take out the finished muffins from the oven and let them cool for a couple of minutes, then put them out of the mold on a serving plate. The edges of the dough should be baked, and the filling should remain liquid. Muffins should be served hot. You can decorate to taste: sprinkle with powdered sugar or cinnamon. Bon Appetit!

Muffins can be served with a scoop of ice cream.

If you're using silicone muffin molds, you don't need to grease them, if you're using ceramic ones, be sure to oil them.

If you want to prepare muffins just in time for the arrival of guests, then you can put the dough in the form in the refrigerator. When the guests arrive, you put the muffins in the oven, and in 10 minutes they are ready.

Have you ever eaten cupcakes with liquid filling? If yes, then you know exactly how exquisite this dessert is. It is recognized around the world as one of the most delicious treats.

For the first time, chocolate muffins with a liquid filling appeared in France, they were dubbed under the name Fondane.

Today, their cooking recipe has been improved and modified more than once, but all the same, eating such chocolate muffins, special associations arise in the head with French cuisine, with its special sophistication and uniqueness.

Cupcakes with liquid chocolate can be served with an interesting addition in the form of ice cream. Since baking is served hot, ice cream will give it a special coolness.

Features of the preparation of cupcakes with liquid filling

The baking time is quite short. This is due to the fact that the filling should not be baked. Only the outside of the cake is baked, and in the center the consistency remains thin.

The dessert has an amazing taste, and if you bake a cupcake at home, it will be doubly delicious. The dough must be made for chickens. eggs and dairy products.

As a rule, this is milk, kefir and sour cream. The recipe indicates the use of fats in the form of sl. oils, vegetable butter or margarine. The option of replacing each other is not ruled out.

A mixture based on components should be mixed with dry products. These are cocoa, flour, baking powder and vanilla. The dough will be thick, like sour cream. It is worth putting a tablespoon, filling the molds.

They can be silicone, metal or paper. In the latter case, you should take care that you have a special stand so that the bottom does not curve.

And now I propose to choose a recipe, cook a delicious dessert at home, and not just admire the cupcakes in the attached photos in the article.

Classic recipe for gooey chocolate muffins

Components:

120 gr. flour; 100 gr. Sahara; 6 pcs. chickens. yolks and 4 pcs. chickens. eggs; 400 gr. dark chocolate; 200 gr. sl. oils; salt.

Cooking algorithm with photo:

1. Sl. I cut the butter into small pieces. I crumble chocolate. Sl. melt butter and chocolate in a water bath. If you have a microwave oven at home, you can use it for these purposes.
2. Kur. eggs and chickens. I beat the yolks together. I bring in sugar. Get a thick foam. I introduce into the mixture with the next. butter and chocolate, which should have cooled by then. I mix.
3. I sow flour, put it in a bowl, add salt. I mix so that there is not a single lump.
4. I cover the molds with chocolate dough. Be sure to lubricate the rust. oil, so that later there are no problems with removing the pastries.
5. The oven must be preheated to 200 gr. I send cupcakes to bake for 10 minutes. That's all.
6. Serve warm, topped with berries or a scoop of creamy ice cream.

"One moment"

These are very fast muffins, in the center of them there is a liquid filling. From the indicated number of components, it will be possible to bake 2 servings of cupcakes. The recipe is below.

Components:

40 gr. sl. butter and chocolate; 20 gr. flour; 30 gr. Sahara; 1 PC. chickens. egg.

Cooking algorithm:

1. I melt the chocolate in a saucepan, add sl. butter. I take high quality products.
2. I kill chickens separately. egg and sugar. I interrupt with a whisk.
3. Add flour to the bowl, stir.
4. Mix the dough and pour into molds. I bake for 10 minutes at 160 gr. in the oven. Inside it will be raw, and on top of the dessert will be covered with a crust, on which a small crack will appear.
5. I take the cupcakes out of the molds and put them on the dishes. Serve with berries, ice cream or fruit.

Walnut Fondant

Such moist chocolate desserts will be able to surprise all the guests present. If you follow everything that the algorithm of actions indicates, you can bake a delicious dessert that will delight you and improve the mood of everyone who eats a cupcake.

Components:

100 gr. chopped hazelnuts; 110 gr. flour; 4 things. chickens. eggs; 120 gr. sl. oils; 4 tbsp sugar powders; 2 tbsp chocolate-nut mass; 2 tbsp cocoa powder; 200 gr. dark chocolate; salt and baking powder.

Cooking algorithm:

1. I grind the chocolate into small pieces and heat it in a water bath to get a liquid mass. I introduce sweet mass and sl. oil, continue to stir in a water bath. It is necessary that all components are well connected to each other.
2. I'm slaughtering chickens. eggs, add sah. powder to make a thick foam. I introduce flour, baking powder, salt and cocoa. Then I add nuts. I mix.
3. I let the chocolate cool. Gradually introduce the egg mass. I smear the forms. oil. I send to bake for 7 minutes in the oven at 200 gr.
4. I take out the finished cupcakes and put them on the dishes. I bring it to the table.

Mini cupcakes in a mug with liquid filling

This recipe will appeal to all owners of a microwave oven. It will be a great helper for making delicious mini-desserts.

Many people like these cupcakes also because they are prepared on the basis of available ingredients. You can add chopped nuts to the batch, then the dough will be less soft and viscous. Dessert will delight you with its taste.
Components:

100 gr. flour; 80 gr. dark chocolate; 2 tbsp cocoa; 50 gr. Sahara; 15 ml of water; 1 PC. chickens. egg; cinnamon; sl. butter.

Cooking algorithm:

1. Kur. beat eggs with sugar. I add sifted flour, cinnamon and cocoa powder.
2. I mix and add water.
3. I add chopped chocolate to the mixture. I pour the mass into circles. I bake for 1 minute in the microwave at maximum power.

Dessert is ready, you can eat. Just keep in mind that during baking, the dough in the mug will rise, and therefore it is worth filling the form into ¾ parts, no more.

American cupcakes with delicious liquid filling

The recipe originally from America is distinguished by its originality. Muffins are obtained with a liquid filling.

But the most interesting thing is that you don’t need to have a lot of culinary experience behind you to bake moist cupcakes with cream. Everything is very accessible and simple.

Components:

50 gr. sugar, sl. oils; 45 gr. flour; 2 pcs. chickens. eggs; 150 gr. chocolate.

Cooking algorithm:

1. I grind the chocolate, drown it in a water bath with chopped into pieces sl. oil. The mixture will be homogeneous.
2. Kur. I interrupt the eggs and sugar to make a foamy mass.
3. I mix the flour with the mass. I distribute the dough in forms, greased with rast. oil in advance.
4. I bake in the oven for 7 minutes at 180 gr. temperature. Cupcakes will be baked around the edges, but will remain liquid in the middle.
5. I take chocolate desserts out of the oven. Put on serving dishes and serve warm. If desired, they can be covered with homemade cream.

• You can prepare the dough for baking Fondane cupcakes even 2 days before baking. You can store it in the refrigerator. Just keep in mind that it will need to bake 2 times longer than a fresh batch.
• Serve cupcakes with viscous filler should be warm so that the chocolate does not harden. The filling will become dense, and the chocolate dessert will lose its originality. The cake will still be delicious. So, it’s not worth wasting time, and immediately after preparation, you need to brew tea and eat a treat.
• To make a portion of cupcakes with a melted center at home, you can use silicone molds. It is most convenient to work with them.
• Not everyone succeeds in making chocolate fondant cake the first time. But do not hang your nose, because with the gaining experience, your French chocolate cake will turn out better and better.
• I advise you to cook cupcakes gradually. First bake 1 piece, check how long it takes to bake so that the dessert is perfect: raw inside, baked outside. And only then bake cupcakes, adjusting the time and temperature of the oven.
• It is recommended to combine a warm chocolate dessert with vanilla ice cream. From my own experience, I will say that it goes amazingly with caramel, berries, buttercream. You can complete the composition with a couple of fresh mint leaves.

I want to wish every reader of my site extremely successful experiments in the kitchen, good mood and pleasant tea drinking in the family circle.

Let there always be a portion of delicious and original pastries on your table, and you can always find its recipe on the pages of my culinary site!

My video recipe

Chocolate fondant, or a more understandable name - a cupcake with a liquid filling, is a famous and popular French dessert. If you translate the name in detail, it will sound like this - melting chocolate. As for the English-speaking countries, the dessert is better known as "chocolate volcano or lava". Sometimes it is even called chocolate flan. Despite the different names, the technology and method of cooking remains standard, so it’s worth learning how to cook an exquisite and unusually delicate French dessert. Interestingly, the dessert turned out quite by accident. The chef put the cupcakes in the oven and hurried a little, taking them out ahead of time. As a result, the filling flowed out like lava. Despite this misunderstanding, the mistake has become legendary, because thanks to it one of the best recipes in the world appeared. All chefs recommend serving these muffins with ice cream, it turns out very tasty and easy.

Cooking technology

Chocolate muffins with a liquid filling are a popular recipe used all over the world. The technology for making cupcakes with liquid chocolate inside is extremely clear, simple and affordable. The duration of mixing all the components takes about fifteen minutes, and baking - no more than 25. If you want to cook muffins with a liquid filling, this does not affect the cooking time. Interestingly, some recipes suggest reducing the time the muffins are in the oven to allow for a liquid filling.

Before you start cooking, you should figure out which chocolate is better to use for this recipe. Chocolate fondant or muffins with liquid chocolate are best prepared with dark chocolate, it should contain at least 70-80% cocoa.

As for the light and unobtrusive contrast of cold ice cream and hot chocolate, this is for sure one of the best desserts in the whole world. However, for some, dark chocolate 80% is a lot of inconvenience, so you can take 50-60% cocoa. So that the muffins do not turn out too sweet and cloying, you should not use milk chocolate or white. In addition, milk chocolate muffins do not rise well and are not as appetizing as bittersweet ones.

As for the preparation of chocolate muffins with a liquid filling, the recipe allows you to use simple, affordable ingredients.

Ingredients:

• chicken eggs - 3-4 pieces;
• wheat flour - about 100 grams;
• bitter chocolate - 200 grams (2 bars);
• powdered sugar - 100 grams;
• butter - about 150 grams;
• salt - ¼ teaspoon.

Cooking algorithm:

1. Prepare all the necessary products marked in the proposed recipe.
2. Preheat the oven to 180-190 degrees Celsius. Lubricate special molds with butter.
3. Break the chocolate into small pieces, melt in a steam bath or in a microwave oven. Don't forget to mix it with sugar (2/3) and butter.
4. You should get a kind of chocolate paste, which must be slightly cooled.
5. The remaining powdered sugar must be combined with eggs, and then beat so that a not very lush foam is obtained. Add chocolate mixture, mix thoroughly.
6. The next step in cooking is to add a little salt, flour and mix. You should get a uniform consistency. Fill molds ¾ full with batter as the batter will rise during baking. Send them to the oven for eight minutes, but no more.
7. The top may crack during baking, don't worry, this is completely normal. When the muffins are ready, take them out of the molds very carefully, otherwise the filling will flow out earlier than necessary.
8. Ready-made muffins with liquid chocolate can be sprinkled with powdered sugar, pour over melted chocolate and decorate with a scoop of any ice cream.

Thus, the dessert preparation technology is very simple and understandable, so there is no need to be afraid and cook something new. The proposed step by step recipe will help you prepare the best and most delicious muffins. Bon appetit everyone!