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 impress 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 will 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 the Chocolate Fountain chocolate icing 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!

If you want to surprise your loved ones with a delicious dessert, then prepare a chocolate fondant for them. This French dessert is a small muffin with a liquid or soft filling and a crispy crust. This article will show you how to make a chocolate fondant at home so you can pamper yourself on holidays and weekdays.

French chocolate dessert. Classic recipe

Chocolate fondant is prepared in a very simple way from the simplest products. However, without experience, you may not immediately get the result you hoped for. Therefore, we recommend that you prepare one cupcake first and assess the condition of the filling. Then you can adjust the oven temperature and time it. We will prepare a chocolate cupcake (fondant) as follows:

An exquisite French dessert made of chocolate goes well with berries, caramel, vanilla cream and mint. However, connoisseurs believe it is best served with a scoop of ice cream. Dessert "Chocolate fondant" is prepared as follows:

• To get started, turn on the oven so that it has time to warm up by the time you finish preparing the dough. Grease silicone or metal muffin tins.
• Prepare a steam bath. To do this, put a saucepan on the fire and wait until the water boils in it. Chop 200 grams of chocolate into a wide bowl, add 100 grams of butter to it and place the dishes on the pan.
• When the chocolate is melted and smooth, remove from heat and let cool.
• Take three chicken eggs and separate the whites from the yolks.
• Beat the yolks with a mixer along with two whole eggs and 70 grams of sugar. The proteins in this recipe are not useful to us.
• Combine the cooled chocolate and egg mass with a pinch of salt, and then fill the mold with the resulting dough.
• Bake the muffins in the oven until tender and serve hot. Be sure to garnish each serving with a scoop of ice cream.

Chocolate muffin in a cup

If you want to make your loved ones a pleasant surprise Sunday morning, then be sure to read this recipe. This delicious liquid chocolate dessert can be prepared and served directly in a glass dish. Making chocolate fondant in the microwave is very simple:

• Whip 200 ml of cream with a mixer and send it to the refrigerator so that the foam does not settle.
• Melt 110 grams of dark chocolate and 90 grams of butter in the microwave.
• Beat three eggs with a whisk with 120 grams of sugar until fluffy.
• Combine the egg mixture with chocolate and 40 grams of flour. Stir the dough.
• Lubricate a beautiful glass (cup or ceramic bowl) with butter and sprinkle with brown sugar on the inside. Fill the dish 2/3 full with dough and place in the preheated oven for seven minutes.

When the middle of the dessert begins to fall inward and the edges move away from the wall, the glasses can be removed from the oven. Garnish with whipped cream, chopped nuts, and fresh berries and serve immediately.

You can prepare this wonderful dessert using a multicooker - an irreplaceable assistant in the kitchen. To do this, you will need:

Fondant in orange

The peculiarity of this dessert is its original form of serving. We are sure that your guests will not remain indifferent at the sight of this dish, and its taste will be remembered for a long time. How to make Chocolate Fondant dessert? The recipe is as follows:

• Melt 200 grams of dark chocolate and 100 grams of butter in a water bath.
• Beat three eggs with 40 grams of sugar.
• Combine food, add 30 grams of flour and mix well. For flavor, you can add a little brandy or orange essence.
• Take a few oranges, cut each in half, carefully remove the pulp and fill the rind with dough.

The chocolate fondant is baked for about ten minutes and served while still hot.

Chocolate fondant with nuts

Flavored muffins with liquid filling and nutty flavor are the perfect treat for your guests. Below is a look at how to make a chocolate fondant. The recipe is simple:

• Melt 100 grams of dark chocolate in a water bath, pour rum or liqueur into the resulting liquid.
• Then add 60 grams of butter and 50 grams of powdered sugar to the chocolate.
• Add two eggs, 20 grams of cocoa to the mixture and mix well.
• Grind hazelnuts or almonds into crumbs using a coffee grinder and add to the dough.
• Grease ceramic muffin tins, sprinkle with cocoa and fill with dough.

Bake the muffins for five to ten minutes and serve with the cappuccino tea.

Fondant with cherries

The ripe berry flavor will make this chocolate dessert even more attractive. We will cook it like this:

Chocolate fondant with banana

Children and adults will love this original dessert with a fruity taste. To make a chocolate banana fondant, read the instructions carefully:

• Break one chocolate bar into small pieces and melt it in a water bath.
• Puree half an avocado and add to the chocolate mass.
• Mash one large banana with a fork and mix with 60 grams of sugar.
• Combine food and whisk lightly. Add 50 grams of sifted flour and stir again.

Bake the dessert in a preheated oven for about ten minutes. Remember, if you overexpose the fondants in the oven, you will end up with hard-core muffins. Sprinkle with grated almonds or peanuts before serving.

We hope you enjoy a delicious chocolate dessert that even an inexperienced hostess can handle. Use the recipes that we have selected for you and please your loved ones with original treats.

The French are known to know a lot about cooking. Desserts keep up with famous French soups and main courses in sophistication: a recipe for the most delicate crème brulee, crumbly meringues, airy eclairs. The recipe for one of the world's most popular delicacies - chocolate fondant - was invented in France.

This dessert is a chocolate sponge cake with a liquid core. There are several versions of the invention of the fondant. But the most popular recipe was invented by French chef Jean-George Fongerichten. The culinary specialist worked at the Lafoyette restaurant in New York City. The chocolate muffin he once made did not bake properly and formed an unexpectedly delicious dessert with a baked crust and a runny center.

Now this dessert is in many countries of the world under different names: chocolate lava, chocolate volcano, melting chocolate cake. The name itself means "melting chocolate", and in fact it is - the delicacy melts in your mouth.

Fondant is a very capricious dessert. When preparing it, it is not only the correct recipe with the exact adherence to the ingredients that is important. You also need to let the oven sit for the right amount of time to get a crispy crust and a liquid middle. Serve the fondant immediately after cooking, otherwise the center will harden and be just soft and moist. Commitment to Quality is what proven chocolate brands have in common. To create a fondant, choose only high-quality chocolate.

Delicate French dessert on a water bath - an exquisite delicacy according to the latest Parisian fashion. Below is a detailed recipe for novice housewives.

To prepare such a dish, you will need:

• 100 dark chocolate;
• 60 g butter;
• 60 g granulated sugar;
• 2 eggs;
• 30 g wheat flour;
• 30 g almond flour;
• 18 g cocoa powder;
• 20 ml rum.

To prepare the right fondant, it is better to take a special pastry chocolate. There is also a rule: the more cocoa in the chocolate, the better. Sugar can be replaced with powdered sugar, in which case cooking in a water bath will go a little faster. Instead of rum, you can take cognac, brandy, calvados or sweet liqueur (orange, lemon). The oil should be soft - at room temperature.

Almond flour can be easily made at home: scald almonds (about a quarter of a glass) with boiling water and peel them off. Fold into a coffee grinder and grind finely. It is important to remember to follow the recipe exactly. The amount of ingredients can be weighed on a kitchen scale.

Prepare baking dishes immediately. Grease ceramic tins with fat or butter and sprinkle with cocoa powder so that the cake separates easily. Heat the oven to 220 degrees.

Break the chocolate into pieces - the less the better. Take two metal containers, pour water into a large one and place on the stove over medium heat. In a smaller one, fold the chocolate and place in a large container. The bowl of chocolate should not touch the bottom.

Stir with a wooden spatula and melt the chocolate. Add rum, cognac or liqueur to it. Put soft butter in the mixture and stir. Take a whisk and start stirring the mixture, whisking lightly. The butter should melt and smooth the mixture.

Add sugar and stir. Beat in eggs one at a time, stirring constantly. Sift wheat flour and add to the mass, stir the mixture. Add cocoa powder and stir the mixture.

Sift the almond flour through a sieve and add at seven. Stir and pour the dough into molds. Bake for 5 to 8 minutes.

It depends on the characteristics of the oven and the thickness of the mold. If you do not have ceramic molds, you can use metal, silicone or paper molds, but in this case, the baking time will be reduced to about 5 minutes. Set aside the cooked cupcake for 3 minutes, then remove from the mold. Put the finished fondant on portioned plates, sprinkle with powdered sugar and garnish with a leaf of mint or berries. Traditionally, chocolate fondant is served with a scoop of ice cream.

With passionfruit and honey

This exquisite recipe is challenging enough but well worth the effort. It was invented by the Parisian pastry chef Pierre Herme. The fondant prepared in this way really melts in your mouth. The recipe for a chocolate biscuit is simple to perform.

You will need:

• 200 g milk chocolate;
• 4 large eggs;
• 80 g sugar;
• 70 g wheat flour;
• 74 g unsalted butter.

Passion fruit ganache recipe:

• 2 passionfruit;
• 1 tbsp. a spoonful of honey;
• 100 white chocolate.

First, prepare a ganache - creamy or chocolate cream. Peel the passionfruit and puree in a blender. Mix honey and puree. Break the white chocolate into small pieces and melt in a water bath, add to the puree and stir. Place in ice cube trays and place in the freezer.

Now it's time for the cupcakes. First, prepare the forms. Grease ceramic molds and sprinkle with cocoa powder or flour. Set aside for a while.

Break the chocolate into pieces and melt in a water bath. Add butter and bring, stirring occasionally, until smooth. Beat eggs with sugar until fluffy. Sift the flour and add it to the egg mixture. While whisking, add the melted chocolate and butter.

Pour the chocolate mixture halfway into the molds. Place one piece of ganache and top up the dough. Refrigerate for 1 hour.

Heat the oven to 200 degrees and put the fondant on for 10-15 minutes. Times vary depending on the shape and characteristics of the oven. Remove the finished chocolate fondant from the mold and serve immediately with a scoop of ice cream or butter jelly.

With nutella

The recipe for a French delicacy with chocolate nut spread will appeal to everyone, without exception. After all, this is a real luxury of European cuisine.

For cooking you will need:

• 100 g of dark chocolate;
• 1 tbsp. a spoonful of chocolate paste;
• 50 g icing sugar;
• 2 teaspoons of cocoa powder;
• 2 tbsp. spoons of wheat flour;
• 2 eggs;
• 30 g butter;
• Baking powder at the tip of a knife;
• A pinch of salt.

Preheat oven to 200 degrees and grease muffin tins with oil. Break the chocolate into pieces, place in a bowl and melt in a water bath. Add butter and nut butter. Beat eggs with powder until smooth, but not foamy. Pour sifted flour, cocoa powder to the eggs, add salt and baking powder.

Add eggs with flour to the chocolate and mix thoroughly. Pour the dough into the molds, filling 2/3 full. Place in the oven for 7-9 minutes. To make the cake with a liquid center, you need to bake for 6-7 minutes. If you want a more baked fondant, let it sit for 9-10 minutes.

Serve the dessert immediately, with a scoop of ice cream. Mixed fondant filling and creamy ice cream give a unique taste. By following the recipe correctly, you will get a delicious fondant - a refined and delicate delicacy of French cuisine.

Lava cake, melting heart, liquid chocolate - this is how the name of the popular French dessert literally translates from different languages ​​- chocolate fondant, the recipe of which is difficult, but still feasible for beginner confectioners to master. Strict adherence to cooking instructions and the secrets of experienced chefs will help you surprise your loved ones with an exquisite restaurant dessert.

Chocolate fondant: the history of French dessert

This now popular dessert is quite young - it is not even forty years old, it appeared at the end of the twentieth century (1981-1987). But even though the fondant has recently appeared, two French chefs are claiming authorship of this dish - Jean-Georges Fongerichten, a French chef who emigrated to the United States, and Michelle Bras, a pastry chef from France.

According to one version, the emigrant chef, working at the Lafayette restaurant in New York, simply took out the chocolate muffins ahead of time, when their middle was not baked. To hide his oversight, he presented them as a new dish.

According to Michel Bra, working on the creation of a chocolate fondant is a long journey from successful and not so successful experiments. In his performance, this dessert is made from biscuit dough, in which a ball of frozen chocolate ganache is drowned. The temperature difference between the oven and the frozen center helps to obtain the liquid center.

The classic chocolate fondant recipe

Chocolate is an important ingredient in this exquisite French dessert, so special attention must be paid to its quality. Chocolate icing is not suitable here, but only high-quality dark chocolate with a cocoa content of 72% or more.

Proportions of all products used:

• 200 g of chocolate;
• 200 g plums. oils;
• 3 eggs;
• 150 g icing sugar;
• 50 g flour;
• drain. butter and cocoa powder for preparing molds.

Cooking process step by step:

1. First, melt the chocolate in a steam bath or microwave in short pulses. It should only be brought to a liquid state, but not overheated or allowed to burn.
2. Put butter at room temperature, cut into small cubes into the melted chocolate, stir everything until the butter is completely dispersed in the chocolate.
3. Mix eggs with powdered sugar. It is better to do this by hand to avoid the formation of bubbles and foam, since this test does not need airiness. Pour chocolate and butter into the eggs in a thin stream, and then stir in the flour.
4. Grease muffin tins with melted butter and sprinkle with cocoa powder, fill with ¾ dough and send to oven.
5. Prepare the fondant in the top-bottom mode or with convection at 200 degrees for 12 minutes in ceramic and iron molds. In silicone molds and small cocotte makers, the process will take only 5-7 minutes.
6. Ready fondant with the utmost accuracy, so as not to disturb the integrity of the thin crust, take out on a serving plate and serve warm with a scoop of vanilla ice cream.

How to cook dessert in the microwave?

You can't make a classic fondant with a flowing chocolate filling in a microwave oven. This is due to the technology of heating products. Unlike the oven, the food in it heats up more in the center, which does not allow you to get a liquid center, but by making some changes to the recipe for popular muffins in mugs from the microwave, you can get a dessert very similar to fondant.

For a chocolate dessert in a microwave oven, you should take:

• 40 g cocoa powder;
• 40 g icing sugar;
• 40 g flour;
• 40 g of vegetable oil;
• 60 ml of milk;
• 20 g dark chocolate.

How to make a chocolate fondant in the microwave:

1. We prepare two ceramic or glass cups with a volume of 250-300 ml each. Mix dry dough components in a separate container, then combine them with milk and butter.
2. Pour the dough into cups evenly. Then drown a small piece of chocolate in the center of each of them. It is he who, having melted, will not allow the center to solidify.
3. Cook the fondant at the maximum power of the device (950 W) for 1 minute and 10 seconds. Serve directly in the cup in which the dessert was prepared, sprinkle with cocoa or powdered sugar on top.

Step by step recipe from Julia Vysotskaya

A well-known culinary specialist in the post-Soviet space has his own recipe for this delicacy. Its zest is vanilla sugar for the dough, the aroma of which perfectly complements the chocolate flavor, and a crunchy crust of brown sugar.

For a vanilla-chocolate fondant from Yulia Vysotskaya, you need to take:

• 170 g dark chocolate;
• 125 g soft butter;
• 50 g flour;
• 3 yolks;
• 3 chicken eggs;
• 80 g vanilla sugar;
• brown sugar and butter for tins.

Cooking step by step:

1. Melt the chocolate and butter in a water bath without stirring or touching these ingredients with metal objects (spoon or whisk).
2. Beat flour, yolks and sugar until fluffy light mass with a mixer. Combine melted and slightly cooled chocolate with butter alternately with three eggs, carefully punching the mixture with a mixer after each.
3. Combine the chocolate and flour mixture together. Grease the ceramic molds with butter and sprinkle with brown sugar, fill them 2/3 full with dough and send them to the oven at 175 degrees for 9-12 minutes.

White Chocolate Fondant with Liquid Center

Chocolate fondant with a liquid center can be prepared not only based on dark chocolate, but also white. The taste of such a dessert turns out to be more creamy.

List and quantity of required products:

• 200 g white chocolate;
• 250 g of condensed milk;
• 100 g plums. oils;
• 80 g flour;
• egg.

Progress:

1. Send butter with white chocolate to a steam bath and keep there until a homogeneous liquid is obtained. When the mixture has cooled slightly, whisk in the egg and condensed milk, then sifted flour.
2. Fill the tins greased with butter, but not to the brim with dough and bake at 180 degrees for no more than 15 minutes. To check the readiness of the fondant, you need to open the oven door after 5-7 minutes and lightly tap the top of the dessert with a spoon. If it grabs with a crust, the dish is ready, otherwise repeat the manipulations after two minutes.
3. Gently remove the finished fondant onto a platter and serve with berry sauce and ice cream.

Multicooker cooking option

Chocolate fondant that doesn't always come out in the oven can be easily cooked up in a slow cooker. Clever multi-help, several silicone molds and a proven recipe - this is the list of prerequisites that will result in chocolate muffins with liquid filling like lava.

The recipe for fondant in a multicooker involves the use of the following products:

• 200 g of dark chocolate;
• 50 g plums. oils;
• 40 g sugar;
• 2 eggs;
• 40-60 g flour;
• cocoa, icing sugar and a scoop of vanilla ice cream, optional, to serve.

The order of the confectionery processes:

1. Using a steam bath, melt half of the recipe amount of chocolate with butter. Cool the liquid butter-chocolate mixture that has become homogeneous.
2. Beat the eggs and sugar slowly, having achieved the dissolution of all the sweet crystals, carefully add liquid chocolate, after which - in small portions flour, achieving the dough thickness, like the consistency of sour cream.
3. Put a tablespoon of chocolate dough in greased silicone molds, 20 g of hard dark chocolate on top of it, which is again poured over with a spoonful of dough; When preparing a fondant in a multicooker, you can significantly simplify the procedure and not divide the chocolate into whole pieces of the required weight, simply put a round Truffle candy inside.
4. Put the tins with fondant in the multicooker and cook in the "Baking" mode for about half an hour. Easily taking out the delicacy from the molds, serve dessert, sprinkle with powdered sugar with cocoa and a ball of ice cream.

No chocolate with cocoa

When there is no chocolate in the house, you can still treat yourself to a delicious chocolate fondant. To do this, replace some of the flour in the recipe with cocoa powder. It will give the dessert a chocolate taste and aroma, only you need to give preference to an alkalized product.

For two servings of dessert you will need:

• 60 g plums. oils in liquid state;
• 1 chicken egg;
• 100 g granulated sugar;
• 5 ml vanilla extract;
• 20 g cocoa powder;
• 20 g flour.

How to make fondant without chocolate:

1. Mix ghee with egg, granulated sugar and vanilla extract. When this mixture is smooth, sift the cocoa and flour mixture into it.
2. Distribute the liquid workpiece on the tins-frames, the bottom and inner walls, which are treated with oil. Bake at 180 degrees until the top of the dessert grasps with a thin crust. Gently remove from or serve in the ramequin.

Cooking dessert from the famous Gordon Ramsay

To reproduce the recipe for a chocolate treat from Gordon Ramsay, a chef with the image of a ruthless cynic known from the popular TV Show "Hell's Kitchen", you need to take:

• 4 chicken eggs;
• 4 yolks;
• 200 g sugar;
• 200 g of high quality dark chocolate;
• 200 g plums. oils;
• 200 g flour.

Additionally, you will need 50 g of melted butter and cocoa powder for preparing the molds.

Cooking steps:

1. We prepare the molds. First, we lubricate them with a silicone brush dipped in butter and send them to the refrigerator. When the butter hardens, apply another layer, sprinkle it with cocoa powder, and freeze everything again.
2. In a container over boiling water, melt the prescription amount of chocolate. Put small cubes of butter in liquid and hot chocolate, until completely homogeneous with rotary movements of a spatula, and then allow to cool for 10 minutes.
3. Beat the eggs, yolks and sugar into a dense, fluffy mass, which in three steps is added to the chocolate. Add flour last. Divide the mass into molds and cook the fondant for 10-12 minutes at 200 degrees.

Secrets of making fondant with liquid filling

Not everyone succeeds in conquering the chocolate fondant dessert the first time, but a few tips from experienced chefs will help you avoid the most common mistakes:

1. The quality of the chocolate for this dish is of paramount importance, so you need to choose a product with a cocoa content of 70%, and the composition should not contain any vegetable and animal fats other than cocoa butter.
2. In order for the fondant to turn out - to be covered with a uniform thin crust on all sides, an even distribution of heat must take place in the oven, so the ideal preparation of this dessert is possible in a convection oven or an electric device in the "Top-Bottom" mode.
3. When preparing a treat for the first time, it is best to practice and bake one muffin with a liquid filling first in order to accurately determine the time it takes to reach the desired consistency of the center in the conditions of a particular oven and in the existing mold.

Serving dessert with a scoop of ice cream or fruit sorbet is considered the most successful due to the play of contrasts (hot and cold, sweet chocolate lava and fruity sourness). Additional decor can be fresh berries (strawberries, raspberries, cherries) and a few mint leaves.

And this delicacy is perfect for a romantic dinner in a home atmosphere. Do you want to surprise your soul mate and taste a restaurant dessert without leaving your home? Then at your service - a chocolate fondant with a liquid center. I will describe the step-by-step recipe in detail below, because although this dish is easy to prepare, but it is baked in just a few minutes, it still requires observance of some nuances. At the exit, you will receive the most delicate French cake, which is served at home with a scoop of ice cream, and you can experiment with serving yourself, like a true chef!
So let's get started.

Chocolate fondant recipe for two servings:

• Chocolate (bitter in the original recipe, with 70-90% cocoa) - 70 grams (I used milk without additives, because I love it more than dark chocolate)
• Butter at room temperature - 25 g.
• Chicken egg - 1 pc.
• Granulated sugar - 25 g.
• Wheat flour - 30 g.

How to cook:

Break the chocolate (70 g) into pieces, place in a bowl with a piece of butter (25 g) We need to melt the chocolate and butter in a water bath. How I do this, I told in a separate recipe, but I will show in this one too.

Boil water in a saucepan and remove from heat. Place the bowl of chocolate and butter in a water bath.

Cover with a tight lid and set aside for five minutes. After this time, the chocolate will melt and become a homogeneous mixture.

In a separate bowl, beat one egg and granulated sugar (25 g) with a mixer.

The egg and sugar mixture will gradually lighten.

As a result, it will become a light lush mass.

In the meantime, the chocolate and butter have melted and all we have to do is stir with a spatula.

Add the homogeneous chocolate mixture to the beaten egg with sugar with constant stirring.

Then add flour (30 g) and mix not with a mixer, but with a spatula.

The chocolate fondant dough should be liquid. When lifting the scapula, it will merge with a large tape.

Lubricate small molds with butter (you can also sprinkle with cocoa powder) and pour the dough into 2/3 of the mold.

Put the fondant for baking in a preheated oven (up to 180 C). It takes 7 minutes to bake it in my electric oven. All ovens are different, you need to adapt to the individual characteristics of your oven in order to understand how long you need to bake the cake to keep the center liquid. To do this, I advise you to bake desserts one at a time. If the first one was overexposed in the oven, it means that for the next one we reduce the time.

Cool the finished chocolate delicacy.

Turn over on a saucer and sprinkle with powdered sugar.

Serve the fondant warm. You need to break the cake with a spoon so that the filling flows out, mixing with ice cream or berry sauce with which the fondant is served.

And now I will show you what happens if you keep the cake in the oven for a longer time. For example, I baked this cupcake for 12 minutes: it rose remarkably and grew in size. This dessert is impossible to spoil! If you can't get the liquid center fondant the first time around, you'll end up with a delicious chocolate muffin or baked goods like.

A delicious crack appeared on the surface of the chocolate cake. Let cool the cake for 5-10 minutes, then you can taste it.

In its structure, chocolate fondant, overexposed in the oven, turns out to be a delicious cake with an airy crumb.

There are several types of this amazing dessert: with a liquid center (they are served warm), with a soft center (very similar to), and also not baked, but cooled in the refrigerator. All these varieties have one thing in common: thanks to the large amount of butter and chocolate, these cakes simply melt in your mouth!

By the way, translated from French, fondant- means "melting", an appropriate name for a cake.

Bon Appetit! I am happy to answer all questions about the recipe! Please do not hesitate to ask questions, share reviews, add photos of the resulting desserts. Any feedback will be very grateful to me.

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