Chocolate fondant is a recipe that allows you to get the most out of a dessert that melts in your mouth. The treat is a cake with a crispy crust on the outside and a liquid center on the inside. Serve it warm with a scoop of vanilla ice cream, topped with berries or a mint leaf if desired.

How to make chocolate fondant?

Chocolate fondant is a recipe that does not require an abundance of intricate ingredients, and is performed using affordable technology.

1. In fact, the dessert preparation technique boils down to kneading chocolate biscuit dough with the addition of melted chocolate and other ingredients, followed by baking the products in molds.
2. Chocolate fondant will justify its name and turn out to be liquid inside, if you correctly observe the proportions of the components, the temperature regime and the time the products stay in the oven.
3. To bake treats, you will need silicone molds, or metal rings, which are pre-lubricated with oil.
4. When serving, the finished dessert is decorated with powdered sugar, cocoa, nut crumbs or fresh berries.
5. You can also make chocolate fondant with cocoa without chocolate, but with the latter, the delicacy will be much tastier.

Chocolate fondant with a liquid center

The recipe for chocolate fondant with liquid filling is important to follow without deviating from the proposed proportions and not exceeding the baking time in the oven. The quality of the products used is also important: chocolate and butter must be natural, and eggs must be fresh. Dessert is served hot immediately from the oven, transferred to a plate and topped with ice cream.

Ingredients:

• eggs - 3 pcs.;
• flour - 60 g;
• dark chocolate - 200 g;
• sugar - 50 g;
• butter - 100 g;
• salt - ¼ tsp.

Cooking

1. Melt the butter with chocolate in a water bath.
2. Beat the eggs with sugar and salt for 10 minutes, stir in the chocolate mass and flour.
3. The mass is laid out in forms, sent to an oven heated to 200 degrees.
4. After 7 minutes, the fondant with liquid chocolate inside will be ready.

Chocolate fondant with ice cream

You can cook with your own hands not only your favorite chocolate dessert, but also ice cream for joint serving. If you have high-quality whipping cream, the process will not take much time and will please you with an excellent result. The base for fondants is prepared without oil, so the delicacy will be less high-calorie.

Ingredients:

• eggs - 3 pcs.;
• flour - 80 g;
• dark chocolate - 100 g;
• sugar - 140 g;
• cream - 200 ml;
• baking powder - 0.5 tsp;
• salt - ¼ tsp.

Cooking

1. For ice cream, whip cream, adding 50 g of sugar, freeze, whisking occasionally.
2. Beat the eggs with the remaining sugar.
3. Melt chocolate in a water bath, stir into the egg base along with baking powder, flour.
4. The mass is laid out in forms and baked at 180 degrees for 10 minutes.
5. Hot chocolate dessert fondant served with a scoop of ice cream.

Microwave Chocolate Fondant - Recipe

Chocolate fondant is a recipe that is easy to make in the microwave. A ceramic mug with a volume of more than 400 ml or another suitable vessel is suitable as a form. Chocolate for filling can be used not only dark, but also milk, white, and instead of vegetable oil, take melted butter.

Ingredients:

• milk - 60 ml;
• flour - 40 g;
• dark chocolate - 40 g;
• sugar and vegetable oil - 2 tbsp. spoons;
• cocoa - 2 tbsp. spoons;
• baking powder - ¼ tsp.

Cooking

1. Mix flour, cocoa, sugar, baking powder and salt.
2. Add milk and butter, grind until smooth.
3. Pour the mass into a suitable container, melt the chocolate slices in the center.
4. Cook chocolate fondant in the microwave for about 1.5 minutes.

Fondant with caramel filling

Chocolate fondant is a recipe that can be qualitatively diversified by adding it as a filling. The additive can be replaced with marshmallows and other sweet ingredients. Before filling the forms, they can not only be oiled, but also sprinkled with nuts or shortbread crumbs.

Ingredients:

• eggs - 4 pcs.;
• flour - 90 g;
• dark chocolate - 120 g;
• sugar - 70 g;
• butter - 120 g;
• caramel sweets, salt.

Cooking

1. Melt chocolate with butter in a water bath.
2. Beat eggs with sugar until foamy, mix with chocolate and sifted flour.
3. We shift the mass into molds, melt 1-2 candies into the dough.
4. The containers are sent for 10 minutes in an oven preheated to 180 degrees.

Chocolate fondant with raspberries

Chocolate fondant with raspberries - a recipe no less simple than the classic one. After filling the forms with dough, frozen berries are simply laid in it. Thanks to the additive, the liquid center of the delicacy acquires a pleasant raspberry flavor, light sourness. Instead of raspberries, you can just as well use strawberries, blueberries, currants.

Ingredients:

• eggs - 5 pcs.;
• flour - 40 g;
• dark chocolate - 100 g;
• sugar - 70 g;
• butter - 70 g;

• raspberry.

Cooking

1. Melt the butter with chocolate, placing in a water bath.
2. Add flour, yolks mashed with sugar and whites whipped to peaks.
3. Stir the dough, lay out in forms, supplementing with raspberries.
4. Fondane cake is baked for 10 minutes at 200 degrees, served hot.

chocolate fondant recipe

Cooking fondant according to the following recipe will allow you to evaluate the benefits of adding to the dough. The dessert acquires especially refined taste notes and a delicate original aroma. The resulting treat will be especially delicious with a scoop of chocolate ice cream or creme brulee.

Ingredients:

• eggs - 2 pcs.;
• flour - 60 g;
• dark chocolate - 100 g;
• sugar - 50 g;
• butter - 30 g;
• cocoa - 2 teaspoons;
• chocolate paste - 1 tbsp. the spoon;
• baking powder - 1/3 teaspoon;
• salt - 1 pinch.

Cooking

1. Melt the chocolate with the addition of butter by placing the container in a water bath.
2. Stir in the chocolate paste.
3. Beat eggs with sugar.
4. Baking powder, salt, cocoa and flour are added, combined with a chocolate base.
5. The mass is distributed over the forms and the products are baked for 7 minutes at 200 degrees.

Fondant with basil

Fondane chocolate dessert is a recipe for every day or for a special occasion, especially if you prepare a delicacy with basil filling from fresh fragrant green leaves. Based on the idea below, you can make a refreshing mint filling or a savory tarragon-flavored filling in the same manner.

Ingredients:

• eggs - 3 pcs.;
• flour - 70 g;
• dark chocolate - 75 g;
• sugar - 75 g;
• butter - 90 g;
• basil leaves - 10 g;
• white chocolate - 100 g;
• cream - 50 g.

Cooking

1. The cream is heated over low heat with basil to a boil, pureed with a blender, if desired, adding a little green dye.
2. The hot mixture is mixed with white chocolate until it dissolves and is pierced again with a blender.
3. The mass is poured into a mold with a layer of up to 1.5 cm and sent for a couple of hours in the cold.
4. Melt butter and dark chocolate.
5. Add eggs and flour beaten with sugar, stir until smooth.
6. Lay out the dough in the forms, adding a teaspoon of basil ganache and drowning it a little.
7. Dessert is baked for 10 minutes at 200 degrees.

White chocolate fondant

The extravaganza of taste of the next dessert will amuse the receptors of the sweet tooth. Chocolate fondant is prepared with white chocolate and condensed milk, which makes it sweet, melt in your mouth and incredibly creamy. As an addition, roasted nuts are suitable: almonds or hazelnuts, which should be added to the center of the products before baking.

Ingredients:

• egg - 1 pc.;
• flour - 80 g;
• white chocolate - 200 g;
• condensed milk - 250 g;
• butter - 100 g.

Cooking

1. Melt the chocolate in a water bath, stir in the butter.
2. Beat the egg, adding portions of condensed milk and chocolate mass with butter.
3. The sifted flour is mixed in, the dough is laid out in forms, which are sent to the oven heated to 200 degrees for 10 minutes.

Fondane in a slow cooker

Chocolate fondant, a simple recipe that involves cooking in a slow cooker, has a liquid middle due to chocolate slices added to the dough before baking. You can use dark tiles, milky or white, each time getting a different result. It is allowed to combine filling with berries or nuts.

Ingredients:

• eggs - 2 pcs.;
• flour - 3 tbsp. spoons;
• dark chocolate - 200 g;
• sugar - 50 g;
• butter - 50 g.

Cooking

1. Melt with butter 100 g of chocolate.
2. Add beaten eggs with sugar, flour, knead until smooth.
3. The mass is laid out in forms, a couple of slices of chocolate are added to each, melting them inside.
4. Place the molds in the bowl and bake the fondant for 30 minutes in the "Baking" program.

Chocolate fondant from Yulia Vysotskaya

The classic chocolate fondant turns out to be as chocolatey as possible if you cook it on the advice of Yulia Vysotskaya with the addition of a portion of cocoa and. When serving, the delicacy can be sprinkled with chopped hazelnuts and, if desired, supplemented with a slightly melted scoop of vanilla ice cream.

Chocolate fondant is a delicate gourmet dessert that is usually served warm with a scoop of any ice cream or whipped cream. It is prepared very simply, very quickly, the main thing is to correctly withstand the cooking time.This liquid-filled chocolate muffin will always be the highlight of a treat at a friends party or romantic dinner.

Ingredients:

• 100 g dark chocolate with at least 75% cocoa
• 50 g butter
• 30 g flour (1 tablespoon with a slide)
• 2 medium eggs (60-62 g)
• 40 g of finest sugar
• small pinch of salt
• vanilla on the tip of a teaspoon
• some icing sugar for decoration

Cooking:

First of all, turn on the oven so that it warms up well. Set the temperature to 220 degrees. While the oven is heating up, prepare the chocolate fondant dough.

Put the softened butter in a cup along with the chocolate, broken into pieces.

We put the cup in the microwave for about 1 minute or a little more, until the butter has completely melted. Take out and stir the mixture with a whisk until smooth. Set aside to cool down. Butter with chocolate can also be melted in a water bath.

Break 2 eggs into another cup and add sugar, salt and vanillin.

Whisk until the sugar is completely dissolved.

Now pour the egg mixture into the cooled chocolate.

Mix and add sifted flour.

Mix well so that there are no lumps.

The chocolate fondant dough is ready.

Lubricate molds with butter or vegetable oil and sprinkle with cocoa powder or flour through a fine strainer.

I have molds of this size: top diameter 6.5 cm, bottom 4.5 cm, height 3 cm. The resulting mixture for chocolate muffins was enough for exactly 5 pieces.

Spoon the mixture into the molds about 3/4 full with a teaspoon.

We put the molds in the oven. The baking time depends on the size of the molds. I kept mine for 5 minutes at 220 degrees, and I got the perfect liquid center. The last time in 6 minutes at 200 degrees, the middle was soft, but not liquid. It turned out just delicious chocolate cupcakes. But my molds are still small. If yours is larger, it may take 6-8 minutes.

To make sure you don't miss a beat, try baking one fondant first and see if you need to increase the baking time. Carefully observe the fondant in the oven - as soon as a crust forms on top, immediately remove it.

Chocolate fondant is translated from French as "melting chocolate". This original and very tasty dessert is a chocolate cupcake with liquid chocolate inside. Sometimes it is called lava cake - “cake with lava”, the names “chocolate volcano” and “chocolate lava” are very popular. When cutting a cake, chocolate flows out of it, and it is very difficult to resist this gastronomic temptation.

It is interesting that the first fondant was baked by French confectioners quite by accident - somehow the cupcakes were taken out of the oven ahead of time, and they remained a little damp inside. with a surprise can become a festive table decoration, so if you want to surprise your guests, you will have to learn how to make chocolate fondant. Get acquainted with culinary secrets, subtleties and learn a step-by-step recipe, and then delight guests and loved ones with another masterpiece.

Solid outside, liquid inside

In French cuisine, there are two versions of this cake - fondant au chocolat ("melting chocolate") and moelleux au chocolat ("soft chocolate"). In the first case, the chocolate filling is very liquid, in the second - soft and airy. Naturally, in these recipes for chocolate fondant, different proportions of products are used, the cooking time and temperature vary. It is very important not to overexpose the dessert in the oven, otherwise the liquid filling will harden and you will get a regular cupcake.

Fondane is made from chocolate biscuit dough, which is made from butter, sugar, eggs, flour, cocoa or chocolate. First, eggs and sugar are mixed, then butter and chocolate, and then both mixtures are combined together. The dessert recipe is quite simple, the most important thing is to follow the exact proportions, and everything will work out! In the cooking process, cream, white chocolate, alcohol, aromatic herbs and spices are often used.

Secrets, subtleties, tricks - cook with a twist!

Now you know how to cook chocolate fondant, it remains to familiarize yourself with some of the subtleties, thanks to which the dessert will turn out delicious, properly baked and beautiful. Use only soft butter - in this case, the dough will be homogeneous, so the product will bake well. It is better to take bitter chocolate, with a high percentage of cocoa, since it is considered more natural, and desserts with it have a refined taste. It is better to cool the eggs before beating to make the foam lighter and more airy, and if you want to achieve a special splendor of the dough, add a little salt to the eggs during the beating process. It is better to beat the yolks and proteins separately, and then combine them in a total mass.

In some recipes, cocoa is added instead of flour, and in this case, the baking turns out to be more weightless and tender. You should take the fondant out of the oven as soon as a film appears on it. This means that he has reached the desired degree of readiness. Chocolate fondant can also be baked in the microwave, slow cooker and air grill.

Chocolate fondant recipe step by step

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Let's try to cook at home using step-by-step instructions and the secrets of French chefs. You will succeed, the main thing is to use fresh and high-quality products, and also be confident in yourself!

Ingredients: butter - 50 g, dark chocolate - 100 g, eggs - 3 pcs., wheat flour - 75 g (3 tablespoons), sugar - 50 g.

Cooking method:

1. Break the chocolate into small pieces.
2. Cut butter into cubes.
3. Mix butter and chocolate in a bowl.
4. Put the container in a water bath and wait until all the ingredients are melted.
5. Stir the mass and remove it from the fire.
6. Combine eggs with sugar and beat for a few minutes until fluffy and increased in volume.
7. Add flour to eggs and mix well until smooth.
8. Combine the cooled, but still warm chocolate mass with beaten eggs. The eggs should be slightly boiled, but not curdled.
9. Mix all ingredients well.
10. Grease cupcake or muffin tins with butter, sprinkle them with cocoa, semolina or flour.
11. Pour the dough into the molds, taking into account that it will not rise very high.
12. Preheat the oven to 180°C and put the dough molds in there for 8 minutes.
13. As soon as a film appears on the surface, take out the cupcakes and serve!

Chocolate fondant is a royal dessert for any occasion. Now do you agree with this?

Chocolate fondant with nuts

Nuts give the biscuit dough a special tenderness and new shades of taste. Try this recipe if you want to cook something special, bright and interesting. Please note that there is no flour among the ingredients, it is replaced by cocoa and chopped nuts.

Melt 100 g of dark chocolate and 30 g of butter in a water bath, chop half a glass of walnuts in a blender. Beat 2 eggs and 50 g sugar until fluffy, carefully add 30 g (2 tsp) cocoa and mix well. Pour the nuts into the butter-chocolate mixture, and then combine it with beaten eggs.

Put the dough into greased molds, you can paper, and bake for 5-8 minutes. The smaller the molds, the shorter the cooking time, and over time you will learn how to accurately determine it.

Put the fondant on a plate, place a scoop of vanilla ice cream on top and enjoy the chocolate delicacy!

Chocolate fondant with sea buckthorn sauce

Pleasant berry sourness is amazingly combined with the bitter sweetness of chocolate delicacy. This recipe would be the envy of the best confectioners in France!

Break into pieces 100 g of dark chocolate and cut into cubes 100 g of butter, and then melt them in a water bath. Mix 2 eggs, 75 g sugar and 1 tsp. vanilla sugar (optional), and then beat the mass well with a whisk. Pour 50 g of flour into the mass and stir well so that no lumps remain. Combine chocolate with beaten eggs and mix well again.

Lubricate the molds with butter, sprinkle with cocoa, lay out the dough and bake in the oven, heated to 200 ° C. Baking time - no more than 10 minutes, although it all depends on the size of the molds.

For the sauce, cook sea buckthorn with sugar - in any proportions, so that it is tasty and sweet enough. This will take 10 minutes. Wipe the berries through a sieve and pour sauce over the fondant, laid out on a saucer. Put a scoop of ice cream next to it and sprinkle the dessert with powdered sugar.

Fondant with cognac and prunes

Not exactly a common combination, right? And yet this chocolate dessert will surprise you with a bright and unpredictable taste. So, soak 100 g of prunes in 40 g of cognac for two hours. Melt 150 g of chocolate broken into pieces and 150 g of butter cut into cubes in a water bath. Beat 3 eggs and 75 g of powdered sugar until fluffy foam, add the chocolate mixture to the eggs and sift 30-35 g of wheat flour to the resulting mass.

Mix the dough with prunes and cognac. Lubricate the molds with butter, sprinkle with cocoa and put the dough into them. Bake for 10 minutes at 200°C. Serve the dessert with the most delicate whipped cream.

Taste the fondant within 10 minutes after being ready, as then the filling hardens and the dessert loses its zest. Chocolate fondant is served on a separate plate, sprinkled with powdered sugar, chocolate chips, fresh berries or nuts. According to an established tradition, a scoop of ice cream is also placed on the plate. Isn't it amazing? On the site you will find chocolate fondant from Yulia Vysotskaya and many recipes from site users. Try new things and don't forget the classics!

For 6 servings we will need:

• 2 bars of dark chocolate without filler (I have 100g each, keep in mind that the taste of your dessert directly depends on the quality of chocolate) - one for the dough and one for the filling
• 50 g butter
• 2 eggs
• 2 tbsp Sahara
• 2-3 tbsp flour (depending on egg size)
• powdered sugar for decoration
• scoop of vanilla ice cream (optional)

How to make chocolate fondant:

So let's get started!
First of all, grease the cupcake molds with butter. I have silicone molds, but just in case, I lubricated them just in case)

Melt the chocolate bar and butter in a water bath. It is very important that the mass does not boil! At the same time, stir constantly, and as soon as the mass becomes homogeneous, immediately set aside to cool.

In a separate bowl, beat eggs with sugar until bubbles appear, then pour in the WARM chocolate-butter mixture in a thin stream and beat again.

As soon as the mass has become homogeneous, add flour in several steps and beat. It is important not to add flour all at once to control the consistency of the dough. I took large eggs, so it took me 3 tablespoons of flour without a slide. The dough should turn out like thick sour cream.

Pour the finished dough into molds as follows: put one tablespoon of dough on the bottom of each mold, put two pieces of chocolate on top of each other, pour the rest of the dough on top of the chocolate and level with a spoon.

We put the molds in the slow cooker and turn on the "baking" mode. Cook until the top of the cake is no longer sticky and sets with a crust. It took me 30 minutes.

Ready-made fondants are easily removed from the molds by turning over. They should be served hot, sprinkled with powdered sugar and topped with a scoop of vanilla ice cream.

Well, for those who want to reproduce the original French recipe for chocolate fondant and at the same time test their culinary skills, I give a recipe for the oven. The dough is prepared in the same way as for cooking in a slow cooker, however, when pouring into molds, you do not need to add chocolate pieces. Thus, you will only need one chocolate bar. We put the forms in the oven preheated to 180 degrees and bake. This is where the complexity lies! Bake fondana for 5-10 minutes depending on the oven. As soon as a crust forms on top, the dessert must be removed from the oven. In this case, the middle of the dough should remain liquid. It is important not to overexpose the dessert in the oven, otherwise you will get just a little dry chocolate. Also sprinkle with powdered sugar and add ice cream.

Successes in the culinary field and bon appetit !!!

Today I have for you, a step-by-step recipe for chocolate fondant with a liquid center. This dessert comes from France and is served in many restaurants, so any housewife who loves to bake should know how to cook it. Often they are afraid to bake, because such a dessert is considered quite complicated due to some nuances, which I will discuss later.

This is a recipe for chocolate fondant with a liquid filling, because this is how it should remain, because if it is completely baked, it will be a regular cupcake. Some make it without flour, but in this case it is needed.

Chocolate fondant dessert is very chocolatey and if you don’t like dark dark chocolate, replace it with milk chocolate, but then you will have to reduce the amount of sugar, otherwise it will be very sweet. Also, sometimes, instead of butter, margarine or a vegetable-cream mixture is added to it, but I like it better with butter. And this is Lisa Glinskaya's recipe, and she is well versed in desserts.

Someone calls fondant a cupcake, but it will become it if you overdo it in the oven and the middle is baked. Try it, even just for a change. And also see how to make that will conquer you with their taste.

Ingredients:

• Dark chocolate (70 - 85%) - 170 g
• Butter - 150 g
• Chicken eggs - 5 pcs.
• Sugar - 70 g
• Wheat flour - 70 g
• Cocoa powder - 1 - 2 tbsp

How to make chocolate fondant

The fondant recipe is not very complicated, it is only important to know some of the nuances and everything will work out. I break chocolate into a saucepan and add butter, at this time a steam bath should be ready. It is important to take chocolate at least 70% and above, anything lower is not suitable for making desserts.

On a steam bath, I melt it with butter until a homogeneous mass and a temperature of 45 - 50 degrees. I measure the temperature with a kitchen thermometer. It is important not to overheat the chocolate otherwise it will just become lumpy and you will not be able to do anything with it. After I leave it to cool down to a temperature of 30 - 36 degrees, do not worry, it will not thicken.

In a separate bowl, beat eggs with sugar until sugar dissolves. It is important that it is completely dissolved.

Add the egg mixture to the cooled chocolate mass. It is important to do this and not vice versa so that your dessert is more airy.

Mix until smooth and add flour. It must first be sifted and mixed again until a homogeneous mass. The consistency is like that of fatty sour cream.

Since the liquid center chocolate fondant recipe, I'll show you a little trick. I put the dough into the ice molds with a teaspoon. And I put them in the freezer for an hour. I cover the rest of the dough with cling film and put it in the refrigerator for the same time.

Now I prepare the molds, for this I grease their bottom and sides with butter, and then sprinkle them with cocoa powder. This is necessary in order to make it easier to extract them from the forms later. By the way, the molds are ordinary silicone ones, but you can take special ones that are intended for julienne.

Then I spread the dough in them, and put one frozen piece in the center and cover it with dough so that it is inside. As you can see, the recipe for chocolate fondant at home is very simple if you do everything in stages.

I got 6 filled molds of this size and 12 more small ones. I put them to bake in a preheated oven, at 180 degrees for 10 - 12 minutes, depending on the size of the form.

They are very easy to remove from silicone molds, and when I cut them, a liquid center flows out, which means everything is done correctly. Top with grated chocolate or icing sugar.

That's the whole step-by-step recipe for chocolate fondant with a liquid center, as you can see, it's not difficult to prepare if you know certain nuances. If you are a chocolate lover, and dark chocolate, then I recommend that you prepare such a dessert. Happy tea!