Chocolate fondant cake. Chocolate fondant - recipes for an incomparable French dessert

Chocolate fondant- gentle delicious dessert, which 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 maintain the cooking time correctly.This chocolate cupcake With liquid filling will always be the highlight of a treat at a party of friends or at a romantic dinner.

Ingredients:

100 g dark chocolate with at least 75% cocoa content
50 g butter
30 g flour (1 heaped tablespoon)
2 medium eggs (60-62 g)
40 g of sugar of the finest fraction
a small pinch of salt
vanillin on the tip of a teaspoon
a little powdered sugar for decoration

Preparation:

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

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

Place the cup in the microwave for about 1 minute or a little more until the butter is completely melted. Remove and whisk the mixture until smooth. Set aside to cool. Butter and chocolate can also be melted in a water bath.

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

Beat until the sugar is completely dissolved.

Now pour in egg mixture into the cooled chocolate one.

Stir and add sifted flour.

Mix well so that there are no lumps.

The dough for chocolate fondants is ready.

Grease the 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 cupcakes was enough for exactly 5 pieces.

Using a teaspoon, spoon the mixture into the molds about 3/4 full.

Place the molds in the oven. Baking time depends on the size of the molds. I kept mine for 5 minutes at 220 degrees, and it turned out to be a perfect liquid center. IN last time in 6 minutes at 200 degrees the middle was soft, but not liquid. These turned out to be simply delicious chocolate cupcakes. But my molds are still small. If yours are larger, it may take 6-8 minutes.

To be on the safe side, try baking one fondant first and see if you need to increase the baking time. Watch the fondant carefully in the oven - as soon as a crust forms on top, remove immediately.

Preparing Fondane is a very simple matter; today I prepared it for breakfast. Prepare two bowls; in one (heat-resistant) place the broken chocolate and diced butter. By the way, you can use chocolate homemade, you can read, I have already described this process in detail. You can also replace butter with butter, which does not become carcinogenic when heated. You can also prepare it yourself; everything is described in the link.

Let's prepare water bath: place a small diameter pan, one third filled with water, on strong fire and bring to a boil, then reduce the heat. Place a heatproof bowl with chocolate on top and butter and melt, stirring, until liquid, then mix thoroughly until smooth. The chocolate recipe I mentioned above is prepared in approximately the same way :)

While the chocolate is melting, break the eggs into a bowl, add sugar, salt and beat until smooth. I randomly changed the Fondant recipe that my Sergei’s mother sent me. I added the flour directly to the egg-sugar mixture, although I should have first added the melted chocolate, stirred, and then added the flour. But everything turned out in this order, so do as you please :) Beat the flour and eggs again.

Pour in the 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 Meisternya to eat their signature hot chocolate with nuts, I love it very much. It can be very lazy to heat something like this in a water bath at home, so I got hooked on hot chocolate granules , which you just need to pour boiling water over - and you're done!

We prepare molds for fondant. I always choose silicone molds, nothing sticks to them, the baked goods come out perfectly, there is no need to grease or sprinkle them with anything. If you do not have silicone molds, but ceramic or metal ones, then grease each of them with butter and sprinkle with cocoa. You can sprinkle it with flour, but then it will stand out white on the brown cake.

Fill the molds 2/3 full; the chocolate muffin may rise during cooking.

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

After 7 minutes, we begin to monitor how the chocolate cake behaves. If its surface has not “set” at all, increase the temperature by 10 degrees (this is how my oven behaved) and as soon as we see “dryness” on the surface, remove it from the oven. We place the next game already in desired temperature and we also monitor. I got it the second time :)

The delicious Fondant is ready!

Take the chocolate cake out of the molds, place 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 recommend this ice cream to people watching their figure, because there is no sugar at all :)

Now you know how to make chocolate fondant! Break it apart to get to the liquid filling.

I'll sum it up quickly!

Brief recipe: chocolate fondant or cupcake

Turn on the oven to warm up at 200 degrees.
Place the broken black and white in a heatproof bowl. milk chocolate and cubed butter.
Place the bowl in a water bath and melt the chocolate and butter until liquid, then mix thoroughly.
At this time, break the eggs into another bowl, add sugar, salt and beat until smooth.
Add liquid chocolate to the egg mixture and mix thoroughly.
Add flour and mix well into the mixture again.
If the muffin tins are not silicone, grease them with butter and sprinkle with cocoa.
Spilling chocolate dough on the forms, filling them 2/3 full.
Place the future chocolate cupcakes in the oven for 8-12 minutes until done (be sure to read the detailed recipe above for baking details).
Remove the finished muffins from the oven, let them cool slightly, remove them from the molds, place them on plates and serve.
Chocolate Fondant, the recipe for which has come to an end, can be served sprinkled with powdered sugar, or with a scoop of your favorite ice cream.

This Fondant turned out very tasty, go cook it, you won’t regret it! By the way, for fans proper nutrition I have another recipe for chocolate cake, only very healthy, so if you want to see this, write in the comments 😉 And last time I talked about how to quickly prepare delicious ones, don’t miss this dish!

Very soon I will, as always, tell many more delicious recipes! So as not to miss, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes, prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real, as is bringing the Chocolate Fountain recipe to life.

Vika Leping was with you! Tell your friends about how to cook Fondane, like it, leave comments, rate it, 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!

Fondane is a fashionable French chocolate dessert, something between liquid chocolate and chocolate muffins. If you don’t hold it long, you’ll get a sticky drink; if you hold it too long, you’ll enjoy the cupcake. Either way, it's delicious. Very tasty. And for chocoholics impossible temptation. In the sense that it is impossible to resist.

A distinctive feature of fondant is its liquid center: completely “flowing” or similar to viscous melted chocolate. To get exactly this, you will have to follow the technology, temperature and time conditions. Perhaps your first fondant will come out lumpy and not too “wet”, but a little patience - and the exquisite French dessert will be conquered! Just a little cooking fight is enough... Well... maybe a couple of fights.

So, a step-by-step recipe for chocolate fondant with a liquid center.

Cooking time: 7 minutes / Yield: 6 pieces

Ingredients

dark chocolate, cocoa content not less than 72% - 175 g
butter - 175 g
eggs - 4 pcs.
fine-grained sugar or powdered sugar - 200 g
flour - 90 g

To grease the molds, prepare melted butter and cocoa powder.

How to make chocolate fondant

We immediately preheat the oven, because preparing fondant dough is a quick task, and you need to place the cupcakes in an already preheated oven.

Break the eggs into a bowl.

Add sugar here and beat with a mixer. How to beat? Confectioners, including very famous ones, advise different things. I tried it until there was a fluffy white foam, and with a whisk, without being too zealous. Believe me, the result is the same. So whip it up the way you like, in any case you will be right.

Place soft butter in another container. We remove the butter from the refrigerator in advance: we will melt the chocolate for the biscuit and mix it with the butter.

Add the broken one to small pieces chocolate.

Place the container in a water bath. Melt the chocolate completely, stirring the mixture a couple of times during the process.

Let the chocolate mixture cool slightly before adding to the beaten eggs to prevent them from curdling. Then in small portions, in a thin stream, stirring all the time, add melted chocolate to the egg mass.

Add the sifted flour and mix thoroughly again using the folding method (bottom, bottom, top, as if carefully scooping and folding). As you can see, there is very little flour - 90 grams. Actually, that's all, the biscuit is ready.

Since I'm showing basic recipe fondant, I didn't add anything. But at this stage you can pour in liquor, rum, vanilla extract, add cinnamon powder or matcha tea. I really like it with Amaretto and matcha.

Grease baking pans with melted butter. Even silicone, if you are not 200% sure of it. The more thoroughly we lubricate, the easier it will be for the fondant to be extracted from the silicone. This is important: chocolate fondant breaks like a thin Christmas tree decoration!

Sprinkle the molds with cocoa powder on top of the butter.

Divide the dough into the cells about 3/4 full.

Place the molds on a baking sheet and place in a preheated oven. Bake for 5 to 12 minutes (7 was enough for me). There is no need to open the oven door at this time. We check the readiness of the fondant with our finger - the top of the cupcake should be baked, but remain soft - this means the middle will be liquid.

Cool the finished cakes slightly. If you see that they do not slide well and do not come out when minimal effort Make it easy on yourself by carefully inverting the cupcakes onto a plate.

Serve warm. For guests - cut slightly so that the chocolate lava flows out a little. Or watering from above chocolate icing. .

Let's learn how to cook fondant. Experiments. O_o)

To be fair, I note that there are several varieties of such cakes - with a liquid center, which are served warm; with a soft center; and also not baked, but frozen in the refrigerator. But all these cakes melt in your mouth (or have already melted before us). And what you see in experiments is, by and large, not an error. But we are talking about “completely wet” and assessing from this point of view.

Everything you see in the photographs is fondant. But the perfectionist does not sleep, but strives for perfectly flowing lava!

All failures are related to the baking time at a certain temperature - the oven is important. Ideal option- with convection: hot air will be distributed evenly, which will allow the walls and bottom of the fondant to bake, stick to the top and remain liquid in the middle. In the top and bottom uniform heating mode it will also work. To be sure, bake one fondant first and adjust the time required by your oven.

Baking time for medium-sized metal and ceramic molds it is about 12 minutes. For small molds, as well as for silicone ones, since they are thinner, - 8 minutes. Baking at a temperature of 180 degrees. At 220 the time is reduced to 5-7 and 4-6 respectively.

Fondan translates as “melting chocolate.” It is sometimes called a "wet cake". They say that dessert owes its origin to luck. French pastry chef: he just didn’t finish baking the chocolate muffins and presented the manufacturing defect as his new masterpiece. Be that as it may, an interesting delicacy has appeared that is easy to prepare at home.

In front of you is “the first pancake is lumpy.” If it turns out like in the photo, don’t worry, it will get better. You can’t say that they didn’t work out at all, right? For example, the last option is already quite a fondant, and it is prepared correctly, with a liquid center, but it is “crushed” and not served very well.

Let's learn how to cook and serve fondues. Experiments :)

These chocolate fondants baked for 13 minutes - they were over-baked and almost like cupcakes, although they were wet inside.

Muffins with a wet center a la fondant. Spent 13 minutes in the oven.

And here the muffin was left to rest for just a little bit, literally for one minute. You see, the middle is liquid, but it still lacks fluidity. Please note that the top of a fondant that has been “overcooked” rises, like a muffin, and the more it is cooked, the higher the dome. That’s right, this is the same muffin, only a special one, “melting”, and instead of a cap it should have a small funnel.

Just one minute was too much (

More details and recipe details

The classic dessert fondant is made from black, with high content cocoa, chocolate. But there are recipes with milk chocolate, with white chocolate, with the addition of chocolate-nut and caramel paste, with a combination of milk and dark chocolate, with the inclusion of cocoa powder in the dough, in addition to chocolate.

The density of chocolate fondant depends on the number of eggs - the more, the denser it is. Some recipes recommend keeping the dough in the refrigerator for 3 hours so that the chocolate gives the mass its density.

You can use any baking pan: round, rectangular, square. The material of the mold also does not matter. However, remember that ceramic and steel ones must be lubricated and powdered. Silicone - optional. Forms without a bottom are very convenient, as it is much easier to pull out a delicate dessert from them.

On the English-speaking Internet, chocolate cupcakes with liquid filling can be “googled” not only as fondants ( fondant au chocolat), but like chocolate volcanoes or chocolate lava(lava cake) - there really is a resemblance to volcanic lava! And a chocolate cake with a “flowing” center is often defined as a chocolate flan. Do you know what flan is? This is a hollow cake filled with filling. It turns out that the fondant has pouring chocolate like a filling.

Fill the molds three-quarters full so that the fondant has room to rise. Don't be alarmed if the fondant, after rising, settles a little. This is fine. His aristocratic fragility is also normal - that’s his breed. No wonder: there is so little dough in it! But a lot of chocolate.

Chocolate fondant - recipe from Yulia Vysotskaya, almost a summary, briefly:

White chocolate fondant

Special fondant. I've seen several variations, and they all look exquisite. Recipes may include condensed milk (no sugar added), corn and maple syrup, rum, liqueur and cognac, as well as all sorts of “zest” like matcha tea powder (and then the lava will be greenish) or lemon zest, cinnamon or almond extract. Imagine!

Ingredients and preparation:

white chocolate bar 100 g;
condensed milk 120 g;
wheat flour 40 g;
butter 50 g;
egg 2 pcs.
optional matcha 1/2 tsp. or lemon zest.

The instructions for preparing all fondants are the same, with some nuances. Here, as usual, melt the pieces in a water bath white chocolate. Beat the egg with a blender, add condensed milk, beat again. Combine melted chocolate and beaten egg with condensed milk and flavoring, knead using the folding method and add sifted flour. Knead again and place in molds. We bake in the same way as dark fondants (see above).

White chocolate fondant

Can fondant be made in the microwave?

The microwave stove heats from the inside, so you won’t be able to make cakes with liquid filling. Rather, you will end up with “liquid” cupcake walls and a solid center. IN microwave oven Chocolate muffins are baked perfectly, literally in one minute, and fondants are best made in the oven. However, if any of our readers ended up with chocolate fondants with a pouring center, please write about this experience in the comments.

Fondant supply

(photos from the Internet)

It’s important to know that the most important thing in fondant is not how to prepare it—you learn this quickly—but how to serve it. Correct delivery- the final part of the chocolate fondant recipe. Without a designer presentation, a stunning, mouth-watering fondant... um... not too beautiful.

Classic - fondant with a scoop of vanilla ice cream on top. White and brown, hot and cold - very tasty and impressive.

Chocolate fondant can be sprinkled with powdered sugar or cocoa powder. It can be decorated with mint leaves or almond crumbs.

Chocolate fondant with caramel sauce, sprinkled with ground coffee

However, no one canceled the experiments! Try your options. For example, with fruit - an excellent combination of chocolate and mango, strawberries, blackberries.

An excellent substitute for ice cream is fruit sorbet.

Experiment. Enjoy. Fund ideas serving fondant. And enjoy again.

Chocolate fondant - delicious dessert, which gained great popularity, spreading throughout Europe and beyond. Homeland of this dish is France, which is famous for its culinary delights. Translated from the original “fondant au chocolat” - “melting chocolate”, that is, there must be a liquid middle.

When preparing dessert at home, you need to pay attention special attention temperature conditions and baking time in the oven, because if you do not follow the parameters, you will end up with a real cake or a thick liquid mass.

Despite the fact that the dish is made of chocolate, and therefore its calorie content is quite high, no one will be able to resist it. Even dieters and those who are not connoisseurs of sweet treats are tempted. Fondan is amazing dessert, which resembles a combination of a chocolate muffin with 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 requires a little time, patience and effort. You will learn exactly how to make this dessert from our simple recipe. step by step recipe with photo.

KBJU and composition for the entire dish

Ingredients

Preparation

We prepare what is necessary to create our wonderful dessert ingredients: take out the flour, chicken eggs, butter, cocoa, sugar and chocolate. Speaking of the last component, you can choose black bitter or milky. Turn on the oven and set the temperature to 200 degrees.

We begin the embodiment this recipe into life by melting butter and chocolate. This can be done in the microwave or steam bath. Break the eggs into a separate container and sugar them. Once the melted chocolate reaches room temperature, add it to the egg and sugar mixture. Mix everything thoroughly.

Sift the flour into the prepared mixture through a small strainer. Let's start kneading the dough.

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

Pour the dough into the molds, place them on a baking sheet and place them in the preheated oven. We recommend that you bake only one cupcake at first to get an idea of how long it takes for the dish to become fully cooked. The center of the chocolate fondant should be liquid, while the outer part of the “cupcake” should be dense. The dessert preparation time can range from 5 to 12 minutes, depending on how thick the walls of the molds you take are.

Take out the baking sheet with the “cupcake”. Leave it for 2 minutes to cool. All that remains is to remove the chocolate fondant from the mold, and you can start tasting. So, press the plate tightly against the pan and turn it over. That's it - a “cupcake” on a saucer. To taste classic dessert was even more refined, serve it warm along with ice cream drizzled with caramel. As you can see, at home you can prepare such a tasty and unusual French pastries with liquid filling like chocolate fondant. This one, without exaggeration, best recipe With step by step photos really simple and clearly describes the technology for preparing dessert. And now, before it cools down, and the ice cream, on the contrary, warms up and melts, it’s time to try what came out and enjoy unforgettable taste sweet treat. Bon appetit!

I suggest you prepare a delicious dessert - chocolate fondant This is baking French cuisine, very similar to a muffin or cupcake. In principle, we will get a delicious chocolate cake if we increase the baking time. And if you want to enjoy the liquid chocolate center, then baking time will take 8-10 minutes. Here you need to try and experiment what you like best.

Let's take the following ingredients: dark chocolate, butter, chicken eggs, flour, powdered sugar, cocoa powder.

Prepare a water bath. Place chocolate pieces in a saucepan and melt in a water bath.

Add butter 75 grams. Keep in a water bath until the oil dissolves. Stir with a whisk. Remove from the bath and cool to 35-36 degrees.

Separately, beat the eggs and powdered sugar in a mixer.

Add beaten chicken eggs into the cooled chocolate mixture. Stir until smooth.

Then pour in the sifted wheat flour. Stir until smooth.

Let's take a mold for freezing ice. We put part of the dough in each mold, we will need three pieces. Place in the freezer until completely frozen. We choose suitable small baking molds, grease them with butter, and sprinkle with cocoa powder.

Place dough into each mold, about half of the mold. Add a frozen dough cube to the center. We ship to hot oven at 200 degrees for 7-10 minutes.

The chocolate fondant is ready. Serve to the sweet table.

Enjoy your tea!