Chocolate fondant- a delicious dessert that has gained great popularity, spreading throughout Europe and beyond. The homeland of this dish is France, which is famous for its culinary highlights. Translated from the original "fondant au chocolat" - "melting chocolate", that is, a liquid middle must be required.

In the process of preparing a dessert at home, you need to pay special attention to the temperature regime and baking time in the oven, because if you do not follow the parameters, you will get a real cake or a thick liquid mass.

Despite the fact that the dish is made of chocolate, and therefore its calorie content is large enough, no one can resist it. Even dieters and those who are not connoisseurs of sweet treats are tempted. Fondant is a delicious dessert that resembles a combination of chocolate muffin and liquid chocolate.

Making a classic chocolate fondant with a liquid center at home is not as difficult as it might seem at first glance: it only takes a little time, patience and effort. How exactly to make this dessert, you will learn from our proposed simple step-by-step recipe with a photo.

KBZHU and composition for the whole dish

Ingredients

Preparation

We prepare the ingredients necessary to create our wonderful dessert: we get flour, chicken eggs, butter, cocoa, sugar and chocolate. Speaking of the last ingredient, you can choose black bitter or milky. We turn on the oven and set the temperature mark at 200 degrees.



We start translating this recipe into reality by melting butter and chocolate. This can be done in a microwave oven or steam bath. We break the eggs into a separate container, sugar them. As soon as the melted chocolate reaches room temperature, add it to the egg and sugar mixture. Mix everything thoroughly.



Sift flour into the prepared composition through a small strainer. We begin to knead the dough.



We take baking tins, grease them with liquid butter and sprinkle the sides and bottom with cocoa, as shown in the photo.



We pour the dough into molds, put them on a baking sheet and send them to an already preheated oven. We recommend that you bake only one cupcake first, in order to understand how long it takes for the dish to come to a state of full readiness. The center of the chocolate fondant should be liquid, while the outside of the "cake" should be firm. The cooking time for the dessert can vary from 5 to 12 minutes, depending on how thick the walls of the molds you take are.



We take out the baking sheet with the "muffin". Leave it on for 2 minutes to cool down. All that remains is to remove the chocolate fondant from the mold, and you can start tasting. So, press the plate tightly to the form and turn it over. That's all - "cupcake" on the saucer. In order to make the taste of the classic dessert even more sophisticated, we serve it warm along with ice cream, poured with caramel. As you can see, at home you can make such delicious and unusual French pastries with a liquid filling like chocolate fondant. This, without exaggeration, the best recipe with step-by-step photos is really simple and describes the technology of making a dessert in an accessible way. And now, while it has not cooled down, and the ice cream, on the contrary, has not warmed up and melted, it's time to try what happened and enjoy the unforgettable taste of the sweet delicacy. Bon Appetit!

Chocolate fondant is a recipe that allows you to get the most out of the dessert melting in your mouth. The treat is a cake with a crisp outside and a liquid center on the inside. It is served warm with a scoop of vanilla ice cream, supplemented with berries or a mint leaf if desired.

How to make a 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 technique of making a dessert is reduced to kneading chocolate biscuit dough with the addition of melted chocolate and other components, followed by baking the products in tins.
2. Chocolate fondant will live up to its name and will turn out to be liquid inside, if the proportions of the components, the temperature regime and the residence time of the products in the oven are correctly observed.
3. To bake goodies, 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 cook chocolate fondant with cocoa without chocolate, but with the latter, the delicacy will be much tastier.

Chocolate fondant with liquid center

It is important to fulfill the recipe for chocolate fondant with a liquid filling without deviating from the proposed proportions and not to exceed the baking time of products in the oven. The quality of the products used is also important: chocolate and butter should be natural, and eggs should be fresh. Dessert is served immediately from the oven hot, transferring it to a plate and adding ice cream.

Ingredients:

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

Preparation

1. Melt butter and chocolate in a water bath.
2. Beat 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 the oven preheated 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 hand not only your favorite chocolate dessert, but also ice cream for joint serving. In the presence of high-quality whipping cream, the process does not take much time and will delight you with an excellent result. The fondant base is prepared without oil, so that the treat will be less high in calories.

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.

Preparation

1. For ice cream, whip cream, add 50 g of sugar, freeze, whipping occasionally.
2. Beat the eggs with the remaining sugar.
3. Melt chocolate in a water bath, stir in the egg base along with baking powder, flour.
4. Lay out the mass in molds and bake at 180 degrees for 10 minutes.
5. The hot chocolate fondant dessert is served with a scoop of ice cream.

Chocolate fondant in the microwave - recipe

Chocolate fondant is a recipe that is easy to perform in the microwave. A ceramic mug with a volume of more than 400 ml or another suitable vessel is suitable as a shape. For filling, you can use not only dark chocolate, 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 each spoons;
• cocoa - 2 tbsp. spoons;
• baking powder - ¼ tsp.

Preparation

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, pour the chocolate slices in the center.
4. Cook the 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 out the forms, you can not only grease them with oil, but also sprinkle them with nuts or crumbs from shortbread cookies.

Ingredients:

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

Preparation

1. Melted chocolate and butter in a water bath.
2. Beat eggs with sugar until frothy, mix with chocolate and sifted flour.
3. Transfer the mass into molds, add 1-2 candies to the dough.
4. Send containers for 10 minutes in an oven preheated to 180 degrees.

Chocolate fondant with raspberries

Chocolate fondant with raspberries is a recipe that is no less simple than the classic one. After filling out the forms with dough, frozen berries are simply laid in it. Thanks to the addition, the liquid center of the delicacy acquires a pleasant raspberry aroma, 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;

• raspberries.

Preparation

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

Chocolate paste fondant recipe

Preparing the fondant according to the following recipe will allow you to appreciate 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 crème brлеlée.

Ingredients:

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

Preparation

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 the chocolate base.
5. Distribute the mass into molds and bake the products for 7 minutes at 200 degrees.

Fondant with basil

Chocolate dessert fondant is a recipe for every day or for a special occasion, especially if you prepare a treat with basil filling from fresh fragrant green leaves. Taking the idea outlined below as a basis, you can make a refreshing mint filling or a piquant tarragon 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.

Preparation

1. The cream is heated over low heat with basil until boiling, mashed with a blender, adding a little green dye if desired.
2. The hot mixture is mixed with white chocolate until it dissolves and punch again with a blender.
3. Pour the mass into a mold with a layer of up to 1.5 cm and send it to the cold for a couple of hours.
4. Melted butter and dark chocolate.
5. Eggs and flour beaten with sugar are added, stir until smooth.
6. Lay out the dough into shapes, adding a teaspoon of basil ganache and submerging it a little.
7. Dessert is baked for 10 minutes at 200 degrees.

White Chocolate Fondant

The extravaganza of the taste of the next dessert will amuse the sweet tooth receptors. A chocolate fondant is prepared with white chocolate and condensed milk, making it sweet, melting in the mouth and incredibly creamy. Roasted nuts, such as almonds or hazelnuts, can be added to the center of the product before baking.

Ingredients:

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

Preparation

1. Melt chocolate in a water bath, stir in butter.
2. Beat the egg, adding condensed milk and chocolate mass with butter in portions.
3. Stir in sifted flour, lay out the dough in forms, which are sent to an oven preheated to 200 degrees for 10 minutes.

Fondant in a multicooker

The chocolate fondant, a simple recipe for cooking in a slow cooker, has a liquid middle thanks to the chocolate chunks 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 the filling with berries or nuts.

Ingredients:

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

Preparation

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

Chocolate fondant from Julia Vysotskaya

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

Making Fondan is a very simple matter, today I cooked it for breakfast. Prepare two bowls, in one (heat-resistant) put broken chocolate and diced butter. By the way, you can use homemade chocolate, you can read it, I have already described this process in detail. You can also substitute butter for one that does not become carcinogenic when heated. You can also cook it yourself, the link is all described.

We prepare a water bath: we put a saucepan of a small diameter, one-third filled with water, on high heat and bring to a boil, after which we reduce the fire. Put a heat-resistant bowl with chocolate and butter on top and melt, stirring, until liquid, then mix thoroughly until smooth. The recipe for chocolate, which I mentioned above, is prepared in approximately the same way 🙂

While the chocolate is being heated, break the eggs into a bowl, add sugar, salt and beat until smooth. Fondant's recipe, which my Sergei's mother sent me, I randomly changed a little. I added flour immediately to the egg-sugar mixture, although it was necessary to first add melted chocolate, mix, and therefore add flour. But everything turned out in this order, so do as you like 🙂 Beat flour and eggs again.

Pour in melted chocolate and mix thoroughly with a spatula or spoon. By the way, this liquid chocolate can also be used as a dessert. When I come to Lviv, I always go to their famous Maysterna to eat their signature hot chocolate with nuts, I really love it. At home, it is very lazy to heat such a water bath in a water bath, so I got hooked on hot chocolate granules , which you just need to pour boiling water over - and you're done!

Preparing molds for Fondant. I always choose silicone molds, nothing sticks to them, baked goods can be easily removed, you do not need to grease and sprinkle them with anything. If you do not have silicone molds, but ceramic or metal, then grease each of them with butter and sprinkle with cocoa. You can also dust it with flour, but then it will stand out white on the brown muffin.

We fill the molds 2/3, the chocolate muffin can rise during cooking.

We send it to an oven preheated to 200 degrees for 8-12 minutes. And here comes the most important and crucial moment. Most likely, the first time the chocolate fondant will not work out perfect, so we set to bake one piece first if you have separate molds, or one batch if solid.

After 7 minutes, we begin to monitor how the chocolate cake behaves. If its surface has not "grabbed" at all, we increase the temperature by 10 degrees (this is how my oven behaved) and as soon as we see "dryness" on the surface, we take it out of the oven. We put the next batch at the desired temperature and also watch. I did it the second time 🙂

So the delicious Fondant is ready!

We take out the chocolate cake from the molds, put it on a plate and sprinkle with sifted powdered sugar. Can be served with a scoop of your favorite ice cream, for example. I especially advise this ice cream to people who follow the figure, because there is no sugar in it at all 🙂

Now you know how to make a Chocolate Fondant! Break apart to get to the liquid filling.

Let me summarize quickly!

Short Recipe: Chocolate Fondant or Cupcake

1. We turn on the oven to warm up to 200 degrees.
2. Put broken black and milk chocolate and diced butter in a heat-resistant bowl.
3. We put the bowl in a water bath and melt the chocolate and butter until liquid, then mix thoroughly.
4. At this time, break eggs into another bowl, add sugar, salt and beat until smooth.
5. Add liquid chocolate to the egg mixture and mix thoroughly.
6. Add flour and mix well again.
7. If the muffin tins are not silicone, grease them with butter and sprinkle with cocoa.
8. Pour the chocolate dough into molds, filling them 2/3 full.
9. We put the future chocolate muffins in the oven for 8-12 minutes until cooked (be sure to read the details of baking in the detailed recipe above).
10. We take out the finished muffins from the oven, let them cool down a bit, take them out of the molds, put them on plates and serve.
11. Chocolate Fondant, the recipe of which has come to an end, can be served with powdered sugar, or with a scoop of your favorite ice cream.

This Fondant turned out to be very tasty, run to cook, you will not regret it! By the way, for lovers of proper nutrition, I have another recipe for a chocolate cake, only very useful, so if you want to see one, write in the comments 😉 And last time I talked about how to quickly cook delicious, do not miss this dish too !

Very soon, as always, I will tell you many other delicious recipes! Not to be missed , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of full-fledged recipes from 20 dishes that are prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real, just like making a chocolate fountain recipe come true.

Vika Leping was with you! Tell your friends about how to cook Fondant, like, leave comments, appreciate, write what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course, enjoy your food! I love you, be happy!

The recipe of which is quite simple, is a real decoration of any holiday. People who see this miracle for the first time perceive the culinary masterpiece as something new and unusual. Many people regularly order a chocolate fountain instead of the usual cake. You can make this treat yourself at home. You need to purchase a special device. The result will be no worse than in a cafe or restaurant.

Miracle Waterfall Recipe

The chocolate fountain is a real miracle, which can increasingly be found at various celebrations (banquet, wedding, anniversary, birthday, meeting of friends), parties and children's parties. In Russia, such a chocolate dessert appeared recently and immediately gained popularity. A lot of creamy roses on cakes no longer attract attention, because everyone wants to enjoy the novelty.

The device itself consists of several cascades and can have a height of 20 cm to 1 m. Before starting, put the required amount of product in the lower container. During its operation, there is a constant circulation of hot chocolate. You can easily make it yourself and enjoy the unusual view.

The Miracle Waterfall recipe will not leave indifferent any chocolate lover. Many fans of sweets have already learned how to cook this extraordinary delicacy at home. An original dessert made of white and dark chocolate using various fruits, marshmallows, marshmallows will appeal to both kids and adults.

Professionals for the preparation of this dessert consider the use of special varieties of chocolate intended specifically for fountains to be the best option. They have good fluidity and optimum viscosity. At home, we will use ordinary chocolate bars, since it is not always possible to purchase another product, and we really want to please our loved ones with a sweet "surprise", so we will prepare the chocolate icing ourselves.

To prepare the treat, you will need the following ingredients:

• 3 white chocolate bars;
• 4 dark chocolate bars;
• 1 tbsp. l. refined olive oil (can be replaced with sunflower oil);
• 50 g of any liquor;
• strawberries, kiwi, grapes, bananas and other fruits;
• white and colored marshmallows;
• walnuts.

Fountain preparation method

Let's start with white and dark chocolate bars. Let's melt it in a water bath. In total, we get 700 g of raw materials, and for the preparation of a chocolate fountain, at least 500-600 g of chocolate are needed. The combination of white and dark chocolate produces a more sophisticated flavor that differs significantly from the conventional milk counterpart. Then add a tablespoon of olive oil to the resulting mixture to give the chocolate better consistency and good fluidity. Mix thoroughly.

Then we add liqueur, which will give an unusual taste and light aroma. Pour the resulting mixture into the apparatus (chocolate fountain) and turn it on. A few minutes after heating, we get a flowing "chocolate miracle". We take fruits, marshmallows, nuts, dip them in chocolate and enjoy the taste! Fruit can be selected depending on the season, and marshmallows can be replaced with marshmallow.

Chocolate fondant

Using chocolate icing from the Chocolate Fountain recipe is fine for another dessert.

Chocolate fondant is a very popular, delicious and unusual pastry.

Most people often confuse the two.

For its preparation, we use the chocolate mixture, which is made according to the previous recipe, and add other ingredients. To make a fondant, we need products in the following quantities:

• 300 g of liquid chocolate mixture;
• 4 chicken eggs;
• 100 g of natural butter;
• 80 g of premium wheat flour;
• 100 g of sugar.

The fondant preparation method is quite simple. To begin with, mix the heated chocolate mixture thoroughly with slightly softened butter, add eggs, beaten with sugar. Then, stirring gradually, add flour. The dough should not be very thick. You should have a thick sour cream consistency. Grease the baking tins with butter and sprinkle with flour or cocoa powder. Pour out the dough, filling the containers by about 2/3. We put in an oven preheated at 180 ° C for about 5-8 minutes. Cooks a little faster in electric ovens. Put the finished muffins on a plate, sprinkle with powder. Serve warm.

Delight and pamper your loved ones with delicious chocolate dishes. Bon Appetit!