Having offered, along the way, a few nuances, when introduced into the recipe for this dessert, it will only appear on your table in some updated form. Chocolate fondant with a liquid center (we will provide a step-by-step recipe with a photo) is the most sensitive to both temperature and baking time, therefore, you should follow the suggested recommendations, as well as take into account the features of your oven.

Ingredients:
- high quality bitter chocolate - 2 pcs., 100 g each,
- eggs - 2 pcs.,
- butter - 75 g,
- flour - 50 g,
- sugar - 50 g,
- a pinch of salt..

Cooking:
We break one bar of chocolate into pieces, put it in a prepared container and add butter, melt these ingredients either in a water bath, with stirring, or in a microwave, for a minute at medium power, controlling the process.

Continuing the preparation of the chocolate fondant dessert with a liquid center according to a step-by-step recipe, divide the chilled eggs into whites and yolks, beat the whites with salt and sugar until fluffy, mix with yolks and flour, adding it in portions.

We mix the mixture of beaten eggs with flour with chocolate, having previously cooled it so that the eggs do not curl, mix everything thoroughly. With the resulting dough, we fill the molds for muffins, pre-lubricated with oil, filling them by 2/3 of the volume, it is better to use silicone molds.

Now the most important thing is the mode, it depends on it whether you get a chocolate fondant or regular muffins. We put the molds with the dough in an oven preheated to 200 * C for 5 minutes, if the temperature in the oven is 180 * C, then for 7 minutes, no more. Thus, your culinary products will have a baked “frame” inside which there is a delicate chocolate cream.

Removing the dessert chocolate fondant with a liquid center (step-by-step recipe with photo) from the oven, let it stand for about 5 minutes, only then we turn the molds onto the prepared serving plates, which should be as exquisite as the dessert itself. We put a ball of ice cream on the plates, it can be multi-colored, or whipped and chilled cream, to complement the picture, which is pleasant in all respects, you can use berries, pieces of fruit, candied fruit, etc.

As a creative development of the classic recipe, you can also prepare it in a lightweight version, to obtain a guaranteed result, by placing two pieces of chocolate from the second bar, placed on top of each other, in each mold before baking. They should be "drowned" in the batter before baking, then the baking time can be increased up to 12 minutes, this way you will ensure that the chocolate cupcakes have a liquid center, with more baked edges.

fondant in the microwave

The easiest way to cook this dessert is in the microwave, for a number of reasons, due to the peculiarities of this method. The main ones are obtaining a guaranteed result, typical for this dessert chocolate fondant with a liquid center (step by step recipe) in the microwave. In addition, you can serve this delicacy in an even more spectacular way without removing it from the molds, which can be used as dessert glass cups, as well as ceramic cups.

Ingredients:
- chocolate - 150 g,
- eggs - 3 pcs,
- butter - 50 g,
- flour - 3 tablespoons,
- powdered sugar - 2 tablespoons,
- chocolate paste, for example "nutella" - 1 tbsp,
- cocoa powder - 3 tsp + cocoa for sprinkling molds,
- soda - on the tip of a knife.

Cooking:
Melt the chocolate and butter in the microwave for a minute, cool, at this time beat the eggs with powdered sugar, add the pre-softened chocolate paste, cocoa powder and soda, mix everything.

We fill the molds with the prepared dough to half the volume, put in the microwave and bake for 10 minutes at maximum power.

Before baking, generously sprinkle the greased molds with cocoa powder, in the event that the dessert is supposed to be removed from them.

If you want to serve chocolate fondant with a liquid center in glasses or cups, then we omit this procedure.

As an original creative nuance, we advise you to lay any chopped nuts on the bottom of each mold. The serving of the dessert is traditional, as described by us above, but if you cooked it in glasses or cups, then put ice cream or cream on top of it slightly cooled just before serving, additionally decorating the resulting still life.

Fondane in air grill

An excellent option for preparing this French delicacy is an air grill. Since the cooking method is important for this culinary product, its taste will also differ slightly when using different baking methods, which brings a pleasant change to traditional expectations.

Ingredients:
- chocolate - 100 g,
- butter - 30 g,
- eggs - 2 pcs.,
- flour - 2 tablespoons,
- sugar - 2 tablespoons,
- cocoa powder.

Cooking:
The peculiarity of this cooking method is due to the high temperature of the air grill, so the crust of the dessert turns out to be especially baked and crispy with absolutely liquid chocolate fondant with a liquid center effectively flowing out of the finished dessert according to a step-by-step recipe in the air grill.

Melt chocolate with butter to a liquid state, mix with beaten, with sugar, eggs, flour and cocoa powder. The resulting dough is poured into molds and baked in an air grill for 10 minutes, served slightly cooled. Bon Appetit!

Authentic French fondant is a delicate, small-sized cake with a crispy chocolate crust and liquid filling that oozes out of the warm pastry when cut. It is this filling that gives the dish the right to be called "fondane".

Just below are some of the simplest recipes for a dish that came from France, which has a beautiful name - fondant. However, experienced housewives know that in order to achieve the perfect result, you will have to try.

Real chocolate fondant at home - photo recipe step by step

Baking is very easy to prepare, but requires precision in cooking. If you overexpose it in the oven, then the middle will become hard and you will get an ordinary cupcake. Therefore, it is advisable to practice on the first product in order to correctly determine the baking time.

Your mark:

Cooking time: 35 minutes

Quantity: 2 servings

Ingredients

• Chocolate black bitter: 120 g
• Butter: 50 g
• Sugar: 50 g
• Flour: 40 g
• Egg: 2 pcs.
• Cocoa: 1 tbsp. .l

Cooking instructions

How to make liquid center chocolate fondant

One of the most popular recipes is chocolate fondant, and ice cream, creamy, chocolate, fruit cream can serve as an addition to it. But first, you should try making the simplest chocolate fondant.

Ingredients:

• Dark chocolate (70-90%) - 150 gr.
• Butter - 50 gr.
• Fresh chicken eggs - 2 pcs.
• Sugar - 50 gr.
• Flour (highest grade, wheat) - 30-40 gr.

Action algorithm:

1. This portion of products should be enough for 4 cupcakes, just in time to surprise the family for dinner. At the first stage, you need to combine chocolate with butter, and eggs with sugar.
2. Break the chocolate into pieces, put in a fireproof container, add butter. Place the container in a water bath and heat, stirring, until a homogeneous mass is obtained. Cool down.
3. Beat eggs with sugar, the easiest way to do this is with a mixer. Sugar-egg mass should increase several times, resemble foam in consistency.
4. Now add the butter-chocolate mass to it. Sprinkle flour and mix.
5. The dough should be thick but fall off the spoon. It needs to be laid out in molds, which are pre-lubricated with oil and sprinkled with flour (you can take cocoa powder instead).
6. Put in the oven, preheat it. Set the temperature to 180°C. Baking time is 5 to 10 minutes, depending on the oven and molds.
7. Remove the fondant from the oven, leave for a while and carefully remove from the molds. Turn over and serve while warm.

Perhaps for the first time it will not be possible to achieve the desired effect - so that there is a cupcake on the outside, and liquid chocolate cream inside. But a stubborn housewife will find the optimal conditions to really impress her family with her skill.

Chocolate fondant in the microwave

Initially, the microwave oven was intended only for heating food. But skilled housewives very soon discovered that with its help you can work wonders in the kitchen. Below is the chocolate fondant recipe.

Ingredients:

• Chocolate (bitter, 75%) - 100 gr.
• Butter - 100 gr.
• Chicken egg (fresh) - 2 pcs.
• Granulated sugar - 80 gr.
• Flour (wheat, the highest grade) - 60 gr.

Action algorithm:

1. The process of making this chocolate fondant is slightly different from the previous one. The first step is to beat the eggs with the sugar.
2. Sift the flour into a separate container so that it is “filled” with air, then the baking will also be more airy.
3. Add flour to the egg-sugar mixture, you can mix with the same mixer.
4. Melt chocolate and butter in a separate container, a microwave oven is also suitable for this process.
5. Mix well, cool slightly, add to the egg-sugar mass.
6. Forms that are suitable for a microwave oven, grease with oil, sprinkle with flour. Lay out the dough.
7. Put in the microwave for 10 minutes. Remove, cool, invert onto serving bowls.

Serve with scoops of ice cream, looks spectacular and tastes amazing!

The main thing in this business is to settle down to your own oven or microwave oven, to understand how long it takes to get a real fondant - with a crispy appetizing crust on the outside and liquid, chocolate cream.

The cooking technology is primitively simple - eggs and sugar are mixed in one container, butter and chocolate in another. But there are little secrets.

1. For example, the oil should be left for some time at room temperature, then when kneading the mixture will be more homogeneous.
2. Chocolate for fondant is taken bitter, from 70%, it has a pleasant aroma, bitterness will not be felt, since sugar is used.
3. In order for the eggs to beat easily, they need to be cooled. You can add a few grains of salt, experienced chefs say that this also facilitates the whipping process.
4. The classic way of whipping is to first separate the yolks from the whites. Grind the yolks with a little sugar. Separately, beat the whites with sugar, then combine everything together, beat again.
5. In some recipes, there is no flour at all, cocoa plays its role. To improve the flavor of fondant, you can add a little vanilla or use vanilla sugar to beat with eggs.

In general, fondant is a fairly simple dish, but leaves a lot of room for culinary experiments. And this applies not only to the ingredients or the choice of baking method, but also to serving and using various additives.

We are waiting for your comments and ratings - this is very important for us!

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

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

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

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

Ingredients:

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

How to make chocolate fondant

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

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

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

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

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

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

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

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

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

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

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

Today we are preparing a chocolate fondant with a liquid center, a step-by-step recipe for which Tatyana provided us. She continues her studies at the culinary school, cooks for her family, makes photo reports for us and tells.

For this dessert, I am very grateful to Tanyusha, since I did not try to cook fondant. I think I will try together with the readers and share my successes in the comments. Although, I am more than sure that with such a description and detailed photos, I will succeed in chocolate fondant with a liquid center. I hope this dessert will turn out to be as beautiful and tasty as in the picture.

Cooking school lesson. Cooking chocolate fondant with ice cream

I was anxiously waiting for this lesson at Zimin's School of Food, because I knew that it was absolutely delicious. It's so delicious that it will blow your mind. And rich. This is chocolate chocolate. This is the quintessential chocolate brownie. It's shock shock. Looking ahead, I inform you: my husband said that this is a normal dessert worthy of an expensive restaurant. And I knew that it would. I was afraid that it would be difficult to make it, but it turned out - just spit. Well, the truth is, even a novice cook can make this breathtaking cake. Can you imagine?

Why then does everyone in the family always bake for the holidays, and not fondant? Why do we make cupcakes and charlottes, but not fondants? Do not know. Maybe because chocolate is more expensive than apples, or maybe because there is quite a lot of butter here ... I don’t know, honestly. But if you serve this fondant, I assure you, even the most gorged and face-sleeping in a salad will appreciate this riot.

Ingredients

To make chocolate fondant with a liquid center, you need the following products:

• butter - 200 g (150 g for chocolate plus 50 g for greasing ramekins)
• dark confectionery chocolate - 200 g
• flour - 85 g
• sugar - 120 g
• egg - 5 pcs (4 of them will turn into yolks)
• cocoa powder - 6 tsp
• caramel sauce - 100 g (can be replaced with boiled condensed milk)
• ice cream - 200 g (for serving)

Difficulty: simple, but requires attention.

How to make fondant at home

1. Girls! And boys! Then everything is just so that it's hard to believe. Look, all the ingredients are in front of you. From this they make the same chocolate fondant with a liquid center.
2. We start by greasing the ramekins. If you do not have such individual ceramic molds, it does not matter. Take silicone molds for muffins. Take cocottes, at worst. Just be careful with the temperature of the chocolate fondant with liquid filling, because the ramekins are slightly larger than the muffin molds.
3. Why bother with such a multi-stage lubrication of forms? So that later the chocolate fondant slips out easily, because it will be tender and soft. So melt 50 g of butter on the stove or in the microwave. The main thing is that it does not exfoliate. So melt it for a short time and not to a boil. In the microwave it takes 15 seconds.
4. We take a brush and thoroughly grease each mold from the inside with oil. We put the form in the refrigerator.
   
5. Now melt the chocolate with butter in a water bath. The idea is to have a soft, creamy cake inside, so we need to make the chocolate liquid. You can drown on direct fire, but a water bath will secure the process. I recommend. We take a pot, pour water, boil.
   
6. We put a bowl on top (metal or glass, it doesn’t matter). The bowl is heated by the heat from the pot and never overheats.
7. Put 200 g of chocolate and 150 g of butter in a bowl.
   
8. Stir occasionally, wait for it to melt.
   
9. When melted, remove from heat and let cool for 7 minutes.
   
10. In the meantime, take the molds out of the refrigerator and grease them with a second layer of oil. The first froze like varnish, put the second. And back to the fridge.
    
11. Beat 4 yolks and 1 whole egg with sugar. Beat thoroughly so that the yolks take the sugar.
    
12. Whisking constantly, pour in the cooled chocolate mixture. If you let the mixture cool for too long, it will harden, so pour in the hot mixture.
    
13. Then pour flour through a sieve. A sieve is needed for aeration.
    
14. We mix. The chocolate fondant dough is ready.
    
15. We take out the forms from the refrigerator, sprinkle with cocoa powder, shake off the excess.
    
16. We spread the dough to 2/3 of the volume. And back to the fridge. In this form, the dough will wait for its finest hour up to a day. If you need to postpone baking for a longer time, it is better to freeze the dough in the molds.
    
17. When it's time, preheat the oven to 190 degrees. We put the forms with the dough directly from the refrigerator into the hot oven and bake for 7 minutes (if from the freezer directly, then add 5-7 minutes).
    
18. We get it.
    
19. We turn over. Gently shake out of the hot mold straight. Add caramel sauce and ice cream. Serve chocolate fondants immediately. Hot.
    
20. The trick is that on the outside they are hard and baked, and inside they are full of soft liquid chocolate.
    
21. My chocolate fondant with a liquid center is not very flowing, while it was preparing for a photo shoot, it began to cool. Now you have the correct step by step recipe and you will succeed.
    
22. It’s beautiful, but it’s already taken, and it could flow out (it’s filmed for a million viewers), like the yolk from a poached egg. Look for your ideal! Cook for health and pleasure!
    

Video recipe for making fondant

Fondant is the perfect dessert for chocolate lovers. This is a cross between an American muffin and melted chocolate - inside a fragile cupcake is a liquid filling. Today, all of France is passionate about delicious cakes, they are offered in every cafe and pastry shop, semi-finished products can be bought at the supermarket, coffee gatherings rarely do without fashionable chocolate treats.

If for some reason you cannot go to Paris right now, you can try to make a real chocolate fondant at home. Get ready for the fact that the first time the result will not be perfect, but it's not scary - it's almost impossible to hopelessly spoil the dessert. If you underbake it, you will end up with thick hot chocolate, and if you overcook it in the oven, enjoy a delicious muffin.

What is fondant

Fondant is a French chocolate dessert. There are two cooking options that differ in the proportions of the ingredients and the heat treatment time.

• Melting chocolate or fondant au chocolat is a cake with solid walls and liquid chocolate inside.
• Soft chocolate or moelleux au chocolat - the filling is airy, but baked.

In fact, fondant dessert is a chocolate biscuit made from eggs, sugar, butter, flour and chocolate or cocoa. Alcohol, cream, spices are sometimes added to cakes, and dark chocolate is replaced with white. The recipe is simple, but requires precise execution and compliance with the time and temperature conditions.

Fondane differs from muffins in a liquid center, the chocolate inside can pour or be a little viscous, but its texture should be softer than a crispy shell. It is worth breaking off a piece of biscuit with a spoon, and the chocolate filling will flow onto the plate. A chocolate cake with soft chocolate inside has the right to be called a fondant, but it cannot claim the title of a true and irreproachable fondant au chocolat.

History of fondant

Chocolate fondant with an appetizing liquid filling blended so seamlessly into fine French cuisine, and yet 40 years ago such a dish did not exist. Fondant in 1981 was invented by the famous chef, owner of three Michelin stars Michel Bras. The Laguillol restaurant, where the maestro works, enjoys well-deserved fame.

Michel Bras speaks of his chocolate brainchild as a work of art. According to him, fondant was born due to the influx of feelings and the desire to warm and delight loved ones. Once, after a ski trip, the chilled Bras family warmed themselves by the fireplace. The weather was chilly, everyone was cold and warmed by hot chocolate. cook watched , how the mood improves and the atmosphere warms up from a cup of tonic drink, and was fascinated by the moment. Then the idea of ​​a warm cake with liquid chocolate inside began to emerge. A whole team of confectioners headed by Bras worked on improving the recipe for about two years, and now the muffin with melting chocolate filling turned out exactly the way the chef intended it to be.

The classic French chocolate recipe is quite complex and is followed in the best restaurants. According to the strict plan of Bras, you need to freeze to a certain temperature, and then add biscuit dough inside and bake just enough so that the filling and the shell acquire the desired density. The effect depends on the combination of two different textures at different temperatures.

It must be admitted that the popularity of this dessert has reached such a scale that almost no one remembers its creator. Fondane has become a national treasure, its recipes have been simplified so that they can be repeated without professional skills.

The first and main advice - do not be discouraged if the chocolate fondant with a liquid center does not work out the first and even the second time. Remember that even for a chef, it took a couple of years to create a "wet cake". Over time, you will learn to determine the optimal temperature and baking time in your oven, and until then, you can be satisfied with delicious muffins.

Here are some helpful tips to help you:

• Use warm and soft butter so that the dough is homogeneous and evenly baked.
• So that your efforts and experiences are not overshadowed by imperfect taste, use high quality products. Choose dark chocolate with a high cocoa content (from 72%) and no extraneous additives like palm oil.
• Chill the eggs before beating, and add a pinch of salt to make the foam from the proteins fluffy. It is better to beat the yolks and whites separately, and then carefully combine them.
• Baking, in which flour is replaced by cocoa, is very tender and light.
• Wet cupcakes should bake evenly on all sides, so a heat distribution (convection) oven is the best option.
• It is important to consider the features of the oven. To avoid major failures, bake the first brownies one at a time to determine the optimum time.
• You will need medium-sized metal, silicone or ceramic molds. In thin silicone fondants are baked for 7-8 minutes at a temperature of 180 ° C. Metal and ceramic molds must be greased with butter and sprinkled with cocoa. Forms without a bottom are convenient - fondanas are easy to get out of them.

• The dough will rise as it bakes, so the molds should be three-quarters full. As it rises, the fondants will settle a little - this is normal.
• Baking should not be overexposed, otherwise the middle will lose its fluidity, and the fondants will turn into muffins. The first sign of a cupcake is a high cap, and the fondant should have a shallow depression in this place.
• Do not open the oven while the cakes are baking. Watch their behavior through the window.
• The more eggs, the denser the dough will be.
• Sometimes in recipes there is a recommendation to keep the dough in the refrigerator for three hours so that the chocolate shares its density with the mass.
• Fondanas need to be taken out of the oven when a film forms on their surface.

Is the microwave suitable for fondants?

It is impossible to get real chocolate fondants in the microwave, as the cupcake warms up from the inside. As a result, you will get cakes with a solid middle and liquid walls. Microwave ovens are good for making cupcakes, and fondants are best cooked in the oven.

How to make chocolate fondant: two basic recipes

dark chocolate fondant recipe

It is better to start experiments with this recipe, when the basic skills are acquired, you can move on to fondant with cocoa without chocolate or with various additives.

For 6 servings you will need:

• 175 g dark chocolate (72% and above)
• 175 g butter
• 4 eggs
• 200 powdered sugar
• 90 g flour
• Cocoa powder and a little butter for greasing molds

Cooking:

1. Turn on the oven so that it warms up properly.
2. Break the eggs, add powdered sugar and beat with a mixer or whisk.
3. In a saucepan, mix the chopped chocolate and soft butter. Melt in a water bath, stir occasionally.
4. Let the chocolate mass cool slightly and pour in a thin stream into the beaten eggs with sugar.
5. Add flour and mix from bottom to top. Scoop the dough with a spoon from the bottom and lift it up.
6. Grease the molds thoroughly with butter. The better they are lubricated, the easier it will be to get fragile fondants. Sprinkle the molds with cocoa powder on top of the butter.
7. Fill molds ¾ full with batter.
8. Place on a baking sheet and put in the oven for 7 minutes. Baking temperature 180 ° C. Do not open the door ahead of time.
9. After 7 minutes, touch the top of the cupcakes with your finger - it should be soft, then the middle will be liquid.
10. Let the cakes cool a little and try to get them out of the molds. Don't force it if the fondants don't slip, carefully flip the mold over.

Serve warm chocolate fondant with ice cream, chocolate icing or fruit.

White chocolate fondant (recipe by Yulia Vysotskaya)

Experiments with this dessert began to resemble competitions in ingenuity. Confectioners add liquor and cognac, syrups, matcha tea powder, zest, and nut extracts to the dough. White fondant looks cute, especially with ice cream, fresh raspberries and strawberries, and kids love it.

Composition:

• Bar of white non-porous chocolate (100 g)
• 120 mg condensed milk
• 40 g flour
• 50 g butter
• 2 eggs

Cooking:

1. Melt the broken chocolate.
2. Whisk the eggs.
3. Add condensed milk, beat again.
4. Combine the slightly cooled chocolate with the egg-milk mass. Knead from bottom to top.
5. Add flour. Knead.
6. Grease the molds with oil. Fill ¾ full with batter.
7. Bake for 7 minutes at 180°C.

Before serving, the fondant needs to be decorated beautifully - this dessert is very tasty, but it does not shine with beauty. A ball of ice cream on a warm cake, a sprig of mint, nut crumbs, fruit - all this will perfectly complement the picture.

How to make chocolate fondant (video)

INGREDIENTS for 3-4 servings:

• 100 g Chocolate (dark or milk)
• 2 eggs
• 75 g Butter
• 60 g Sugar
• 1 tsp Vanilla Extract (can be replaced with Vanilla Sugar)
• 50 g flour
• Powdered sugar - for decoration
• Ice Cream or Whipped Cream - for serving