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

The recipe for “Miracle Falls”

Chocolate fountain is a real miracle, which can increasingly be found at various celebrations (banquet, wedding, anniversary, birthday, meeting friends), parties and children's parties. In Russia, such a chocolate dessert appeared recently and immediately gained popularity. A lot of cream 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, the necessary amount of product is put in the lower container. During its operation, there is a constant circulation of hot chocolate. It can easily be made independently and enjoy the unusual look.

The recipe “Miracle Falls” will not leave indifferent any chocolate lover. Many fans of sweets have already learned how to cook this unusual treat at home. The original dessert made of white and black chocolate with the use of various fruits, marshmallows, marshmallows will appeal to both children and adults.

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

To prepare the goodies you will need the following ingredients:

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

The method of preparation of the fountain

To get started, take a bar of white and black chocolate. Melt it in a water bath. In total, we get 700 g of raw materials, and for the preparation of a chocolate fountain you need at least 500-600 g of chocolate. The combination of white and black chocolate gives a more refined taste, which differs significantly from the usual milk counterpart. Then add a tablespoon of olive oil to the resulting mixture to give the chocolate a better texture and good flow. Mix thoroughly.

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

Chocolate Fondant

The use of chocolate icing from the Chocolate Fountain recipe is quite acceptable for another dessert.

Chocolate fondant is a very popular, tasty and unusual baking.

Most people often confuse these two goodies.

For its preparation we use a chocolate mixture, which is made according to the previous recipe, and add other ingredients. To make a fondant, we need products in such 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 method of preparing the fondant is quite simple. First, mix the heated chocolate mixture thoroughly with slightly softened butter, add eggs whipped with sugar. Then, gradually stirring, add the flour. The dough should not be very thick. You should get the consistency of thick sour cream. We grease the baking tins with butter and sprinkle with flour or cocoa powder. Pour the dough, filling the container by about 2/3. We put in the oven, heated at 180 ° C, for about 5-8 minutes. In electric ovens it cooks a little faster. Put the prepared cupcakes on a plate, sprinkle with powder. Serve must be 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 cupcake with liquid or soft filling and a crispy crust. From this article you will learn how to make a chocolate fondant at home, and you can pamper yourself on holidays and weekdays.

French chocolate dessert. Classic recipe

Chocolate fondant is prepared very simply from the simplest products. However, without experience, you may not immediately get the result you were counting on. Therefore, we recommend that you prepare one cupcake for a start and evaluate the state of the filling. Then you can adjust the temperature of the oven and set the right time. Chocolate cupcake (fondant) we will prepare as follows:

An elegant French chocolate dessert goes well with berries, caramel, vanilla cream and mint. However, experts believe that it is best to serve it with a scoop of ice cream. Chocolate fondant dessert is prepared as follows:

• To start, turn on the oven so that it has time to warm up by the time you finish making the dough. Lubricate silicone or metal muffin tins with butter.
• Prepare a steam bath. To do this, put a pan on the fire and wait until the water in it boils. In a wide bowl, crumble 200 grams of chocolate, put 100 grams of butter to it and put the dishes on the pan.
• When the chocolate melts and turns into a homogeneous mass, remove it from the 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. Proteins in this recipe will not be useful to us.
• Mix the cooled chocolate and egg mass with a pinch of salt, and then fill the resulting dough forms.
• Bake muffins in the oven until cooked and serve hot. Be sure to decorate each serving with a scoop of ice cream.

Chocolate muffin in a cup

If you want to make your loved one a pleasant surprise on a Sunday morning, be sure to read this recipe. A delicious chocolate dessert with liquid filling can be prepared and served directly in a glass bowl. Making microwave fondant chocolate is very simple:

• Beat with a mixer 200 ml of cream and send them to the refrigerator so that the foam does not settle.
• Melt 110 grams of dark chocolate and 90 grams of butter in a 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. Fill the dishes with 2/3 dough and put in the preheated oven for seven minutes.

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

You can prepare this wonderful dessert with the help of a slow cooker - an indispensable assistant in the kitchen. For this you will need:

Fondant in orange

A feature 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 a 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 the products, add 30 grams of flour and mix well. For taste, you can add a little brandy or orange essence.
• Take a few oranges, cut each in half, carefully remove the pulp and fill the peel with dough.

Chocolate fondant is baked for about ten minutes and served still hot.

Chocolate fondant with nuts

Fragrant cupcakes with liquid filling and a nutty flavor will be the perfect treat for your guests. Below we will see how to make a chocolate fondant. The recipe is simple:

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

Bake muffins for five to ten minutes and serve with whipped cream.

Fondant with cherry

The taste of ripe berries will make this chocolate dessert even more attractive. We will prepare it like this:

Chocolate fondant with banana

The original fruit-flavored dessert will appeal to children and adults. To make a chocolate fondant with bananas, carefully read the instructions:

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

Bake dessert in a preheated oven for about ten minutes. Remember: if you overdo the fondants in the oven, then you will get cupcakes with a dense core. Sprinkle with grated almonds or peanuts before serving.

We hope that you will enjoy a delicious chocolate dessert, the preparation of which even a not too experienced hostess can handle. Use the recipes that we have selected for you, and delight loved ones with original treats.

The French, as you know, know a lot about cooking. The famous French soups and main dishes are not far behind the sophistication of desserts: the recipe for the most delicate creme 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 liquid sponge chocolate sponge cake. There are several versions of the fondant invention. But the French chef Jean-George Fongerichten invented the most popular recipe. The culinary specialist worked at the Lafoyette Restaurant in New York City. Once he prepared a chocolate muffin did not bake properly and formed an unexpectedly delicious dessert with a baked crust and a liquid core.

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

Fondant - the dessert is very moody. When preparing it, not only the correct recipe with the exact observance of the ingredients is important. It is also necessary to withstand the right time in the oven to get a crisp and a liquid middle.Serve the fondant immediately after cooking, otherwise the middle hardens and will simply be soft and moist. Loyalty to Quality is what unites proven chocolate brands. To create a fondant, choose only high-quality chocolate.

A delicate French dessert in a water bath is an exquisite delicacy according to the latest Parisian fashion. Below is a detailed recipe for beginner housewives.

To prepare such a dish you will need:

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

To prepare the right fondant, it is better to take a special confectionery chocolate. There is also a rule: the higher the cocoa content in 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 liquor (orange, lemon). The oil should be soft - room temperature.

Almond flour can be easily prepared at home: almonds (about a quarter cup) scalded with boiling water and peel. Fold in a coffee grinder and finely grind. It is important to remember that you must strictly follow the recipe. The amount of ingredients can be weighed on a kitchen scale.

Prepare the baking dish immediately. Lubricate the ceramic molds with fat or butter and sprinkle with cocoa powder so that the cake can be easily detached. Oven heat up to 220 degrees.

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

While stirring with a wooden spatula, melt the chocolate. Add rum, cognac or liquor to it. Put soft butter in the mixture and mix. Take a whisk and begin to mix the mass, whisking slightly. The oil should melt and make the mixture homogeneous.

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

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

It depends on the features of the oven and the thickness of the mold. In the absence of ceramic forms, metal, silicone or paper can be used, but in this case, the baking time will be reduced to about 5 minutes. Leave 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 mint leaf or berries. Traditionally, chocolate fondant is served with a scoop of ice cream.

With passion fruit and honey

This gourmet recipe is quite complicated, but worth the effort. He was invented by the Parisian confectioner Pierre Erme. Thus prepared fondant really melts in your mouth. The chocolate biscuit recipe is easy to use.

You will need:

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

Passion fruit ganache recipe:

• 2 passion fruit;
• 1 tbsp. a spoon of honey;
• 100 white chocolate.

To start, prepare ganache - a cream or chocolate cream. Peel the passion fruit and mash it in a blender. Combine honey and mashed potatoes. Break the white chocolate into small pieces and melt in a water bath, add in mashed potatoes and mix. Lay out on ice molds and put in the freezer.

Now the turn of cupcakes has come. To get started, prepare the forms. Lubricate the ceramic molds with butter and sprinkle with cocoa powder or flour. Set aside for a while.

Break the chocolate into pieces and melt in a water bath. Add the butter and stir, until smooth, to a homogeneous mixture. Beat eggs with sugar until fluffy foam. Sift the flour and add it to the egg mixture. Pouring melted chocolate and butter while continuing to whisk.

Pour the chocolate mixture into the molds to half. Put a piece of ganache and add dough. Refrigerate for 1 hour.

Heat the oven to 200 degrees and set the fondant for 10-15 minutes. Time varies depending on the forms and features of the oven. Remove the finished chocolate fondant from the mold and serve immediately with a scoop of ice cream or cream jelly.

With nutella

The recipe for a French treat with chocolate-nut pasta 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 spoon of chocolate paste;
• 50 g of powdered sugar;
• 2 teaspoons of cocoa powder;
• 2 tbsp. tablespoons of wheat flour;
• 2 eggs;
• 30 g butter;
• Baking powder on the tip of a knife;
• A pinch of salt.

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

In eggs, add eggs and flour and mix thoroughly. Pour the dough into the forms, filling them in 2/3. Put in the oven for 7-9 minutes. To make a cupcake with a liquid center, you need to bake for 6-7 minutes. If you want a more baked fondant, you should let it stand for 9-10 minutes.

Serve dessert immediately, with a scoop of ice cream. Mixed fondant filling and creamy ice cream give a unique taste. Correctly observing the recipe, you will receive a delicious fondant - an exquisite and delicate delicacy of French cuisine.

Lava cake, melting heart, liquid chocolate - the name of the popular French dessert is literally translated from different languages \u200b\u200b- chocolate fondant, the recipe of which is difficult, but still novice confectioners can master. Strict adherence to cooking instructions and the secrets of experienced chefs will help surprise your loved ones with an exquisite restaurant dessert.

Chocolate Fondant: A History of French Dessert

This dessert, now popular, 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 appeared recently, two French chefs claim to be authors of this dish - Jean-Georges Fongerichten, a French chef who emigrated to the United States, and Michelle Braz, a pastry chef from France.

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

According to Michel Bra, the work on creating a chocolate fondant is a long way from successful and not very experiments. In his performance, this dessert is prepared from biscuit dough, in which a ball of frozen chocolate ganache is drowned. The temperature difference in the oven and the frozen center helps to get a liquid center.

Classic Chocolate Fondant Recipe

Chocolate is an important ingredient in this gourmet French dessert, so you need to pay special attention 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 of plums. oils;
• 3 eggs;
• 150 g of powdered sugar;
• 50 g of flour;
• drain. butter and cocoa powder for the preparation of molds.

The cooking process step by step:

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

How to cook a dessert in the microwave?

To make a fondant with flowing chocolate filling in its classic representation using a microwave oven will not work. The fault of this will be the technology of heating products. Unlike the oven, the products in it heat more strongly in the center, which does not allow you to get a liquid middle, but after making some changes to the recipe for popular cupcakes in microwave mugs, you can get a dessert very similar to a fondant.

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

• 40 g of cocoa powder;
• 40 g of powdered sugar;
• 40 g flour;
• 40 g of vegetable oil;
• 60 ml of milk;
• 20 g of 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 the dry components of the dough in a separate container, then combine them with milk and butter.
2. Pour the dough into cups. Then drown a small piece of chocolate in the center of each of them. It is he who, having melted, will not let the center harden.
3. Cook the fondant at the maximum power of the device (950 W) for 1 minute and 10 seconds. Serve right in the cup in which the dessert was prepared, sprinkled with cocoa or powdered sugar on top.

Step-by-step recipe from Julia Vysotskaya

A famous chef in the post-Soviet space has his own recipe for this treat. Its highlight is vanilla sugar for dough, the aroma of which perfectly complements the chocolate flavor, and a crispy crust of brown sugar.

For vanilla-chocolate fondant from Julia Vysotskaya you need to take:

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

Cooking step by step:

1. Melt 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 lush light mass with a mixer. Connect melted and slightly cooled chocolate with butter alternately with three eggs, carefully punching the mixture with a mixer after each.
3. Combine chocolate and flour mixes. Grease ceramic molds with butter and sprinkle with brown sugar, fill them in 2/3 of the dough and send for 9-12 minutes in the oven, heated to 175 degrees.

White Chocolate Fondant with Liquid Center

A chocolate fondant with a liquid center can be prepared not only taking dark chocolate as a basis, but also white. The taste of this dessert is more creamy.

The list and quantity of necessary products:

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

Working process:

1. The butter with white chocolate should be sent to a steam bath and kept there until a homogeneous liquid. When the mixture cools down a little, whisk the egg and condensed milk, then the sifted flour.
2. Fill the molds 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 gently tap on the top of the dessert with a spoon. If she grabbed a crust, the dish is ready, otherwise repeat the manipulations after two minutes.
3. Carefully remove the finished fondant into the dish and serve with berry sauce and ice cream.

Cooking option in a slow cooker

Chocolate fondant, which does not always go out in the oven, can be easily cooked in a slow cooker. Clever multi-assistant, several silicone molds and a proven recipe - this is a list of necessary conditions that will allow you to get chocolate muffins with liquid filling like lava.

The fondant recipe in a slow cooker involves the use of the following products:

• 200 g of dark chocolate;
• 50 g plums. oils;
• 40 g of sugar;
• 2 eggs;
• 40-60 g of flour;
• cocoa, icing sugar and a scoop of vanilla ice cream if desired for serving.

The order of the confectionery processes:

1. Using a steam bath, melt half the prescription amount of chocolate with butter. The homogeneous liquid butter-chocolate mixture should be slightly cooled.
2. Beat the eggs and sugar slowly, having achieved the dissolution of all the sweet crystals, carefully introduce the liquid chocolate, after it - in small portions of flour, achieving the density of the dough, like the consistency of sour cream.
3. In a greased silicone molds, put a tablespoon of chocolate dough on it, 20 g of hard black chocolate on it, which again pour on top with a spoon of dough; When preparing a fondant in a slow cooker, you can greatly simplify the procedure and not divide the chocolate bar into whole pieces of the right weight, simply by putting the round Truffle candy inside.
4. Put the molds with the fondant in the multicooker and cook in the “Baking” mode for about half an hour. Easy to take out the delicacy from the molds, serve dessert, sprinkled with powdered sugar with cocoa and a ball of ice cream.

Chocolate free with cocoa

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

For two servings of dessert you will need:

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

How to make a fondant without chocolate:

1. Ghee mixed with egg, granulated sugar and vanilla extract. When this mixture becomes homogeneous, sift into it a composition of cocoa and flour.
2. Distribute the liquid workpiece on the molds-frames, the bottom and the inner walls, which are treated with oil. Bake at 180 degrees until the top of the dessert grabs a thin crust. Carefully remove from the ramekin or serve in it.

Cooking dessert from the famous Gordon Ramsay

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

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

Additionally, you need 50 g of melted butter and cocoa powder to prepare the molds.

Stages of cooking:

1. We prepare the molds. First, grease them with a silicone brush dipped in butter, and send them to the refrigerator. When the oil hardens, apply another layer, which is sprinkled with cocoa powder, and freeze everything again.
2. Melt a prescription amount of chocolate in a container over boiling water. Put small cubes of butter in liquid and hot chocolate, rotate the blades to achieve complete homogeneity, and then allow 10 minutes to cool.
3. Beat eggs, yolks and sugar in a dense lush mass, which in three doses is introduced into chocolate. Lastly, introduce flour. Arrange the mass in molds and cook the fondant for 10-12 minutes at 200 degrees.

Secrets of making a liquid filled fondant

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

1. The quality of chocolate for this dish is of paramount importance, so you need to choose a product with a cocoa content of 70%, and also the composition should not contain any vegetable and animal fats other than cocoa butter.
2. To make the fondant - covered with a uniform thin crust on all sides, the oven must have a uniform distribution of heat, so the perfect preparation of this dessert is possible in the oven with convection or an electric device in the "Top-Bottom" mode.
3. When preparing a treat for the first time, it is better to practice and first bake one cupcake with liquid filling to determine exactly the time required to achieve the desired consistency of the center in a particular oven and in the existing pan.

Thanks to a game of contrasts (cold and hot, sweet chocolate lava and fruit sourness), a dessert with a ball of ice cream or fruit sorbet is considered the most successful. Fresh berries (strawberries, raspberries, cherries) and a few mint leaves can become an additional decor.

And this delicacy is suitable for a romantic dinner in a homely atmosphere. Want to surprise your soulmate and taste a restaurant dessert without leaving your home? Then at your service is 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, it takes just a few minutes to bake, but still requires some nuances to be observed. At the exit you will receive the most delicious French cake, which is served with a scoop of ice cream at home, and you can experiment with the serving yourself, like a true chef!
  So let's get started.

Two servings of chocolate fondant recipe:

• Chocolate (in the original recipe, bitter, with 70-90% cocoa) - 70 grams (I used milk without additives, because I love it more than dark)
• Butter at room temperature - 25 g.
• Chicken Egg - 1 pc.
• 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 it, I told in a separate recipe, but I will also show in this.

In a saucepan, boil water and remove from heat. Place a 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 with a mixer one egg and granulated sugar (25 g).

The egg-sugar mixture will gradually lighten.

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

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

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

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

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

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

In a preheated oven (up to 180 C) we put a fondant for baking. In my electric oven, it is baked for 7 minutes. All ovens are different, you need to adapt to the individual characteristics of your oven in order to understand what time you need to bake a cake so that the center remains liquid. To do this, I advise you to bake desserts one at a time. If the first overexposed in the oven, then for the next time we reduce.

Cool the finished chocolate treat.

Turn over on a saucer and sprinkle with powdered sugar.

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

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

A delicious crack appeared on the surface of the chocolate muffin. Cool the cupcake for 5-10 minutes, then you can try.

In its structure, the chocolate fondant, overexposed in the oven, turns out to be a delicious muffin 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 share a common feature: thanks to a large amount of butter and chocolate, these cakes simply melt in your mouth!

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

Bon Appetit! I am glad to answer all questions arising to the recipe! Please do not hesitate to ask questions, share reviews, add photos of the resulting desserts. I will be very pleased with any feedback.

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