Lava cake, melting heart, liquid chocolate - this is how the name of the popular French dessert- 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.

This popular now 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 the authorship of this dish - Jean-Georges Fongerichten, a French chef who emigrated to the United States, and Michel 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 sunk. 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 on a steam bath or in microwave oven melt the chocolate 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 them with ¾ dough and place in the oven.
5. Prepare the fondant in the top-bottom mode or with convection at 200 degrees for 12 minutes in ceramic and iron molds. V 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 violate 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?

Make fondant with flowing chocolate filling in its classical representation, using a microwave oven will not work. 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, sprinkled 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 highlight 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 of 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 ceramic molds with butter and sprinkle with brown sugar, fill them 2/3 full with dough and send them to the oven heated to 175 degrees for 9-12 minutes.

White Chocolate Fondant with Liquid Center

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

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 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 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. Into oiled silicone molds put a tablespoon chocolate dough, on it, 20 g of solid dark chocolate, which is again poured on top with a spoonful of dough; When preparing a fondant in a multicooker, you can greatly simplify the procedure and not divide the chocolate into whole pieces of the desired weight, just put a round Truffle candy inside.
4. Put the tins with fondant in a slow cooker 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 a 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 becomes homogeneous, sift the cocoa and flour composition 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. Remove gently 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, with a rotary motion of the scapula, achieve complete homogeneity, and then allow 10 minutes to cool.
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 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 - covered with a uniform thin crust on all sides, an even distribution of heat must occur in the oven, therefore perfect preparation 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.

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

Chocolate fondant is a delicate gourmet dessert that is usually served warm with a scoop of any ice cream or with whipped cream. It is prepared quite simply, very quickly, the main thing is to properly withstand the cooking time.This liquid filled chocolate muffin will always be the highlight of your friends' party or romantic dinner.

Ingredients:

• 100 g dark chocolate with a cocoa content of at least 75%
• 50 g butter
• 30 g flour (1 tbsp. L. With a slide)
• 2 medium sized eggs (60-62 g)
• 40 g finest sugar
• a small pinch of salt
• vanillin on the tip of a teaspoon
• some powdered sugar for decoration

Preparation:

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

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

We put the cup in the microwave for about 1 minute or more, until the butter is completely melted. We take out and stir the mixture with a whisk until smooth. Set aside to cool. The 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 sugar is completely dissolved.

Now pour in egg mixture into the cooled chocolate.

Mix and add the sifted flour.

Mix well so that there are no lumps.

The chocolate fondant dough is ready.

Lubricate the molds with creamy 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 muffins was enough for exactly 5 pieces.

With a teaspoon, spread the mixture into the molds about 3/4 deep.

We put the molds in the oven. The baking time depends on the size of the tins. I kept mine for 5 minutes at 220 degrees, and it turned out to be an ideal liquid center. Last time, in 6 minutes at 200 degrees, the middle was soft, but not liquid. It turned out just delicious chocolate muffins. But my molds are still small. If yours are larger, it may take 6-8 minutes.

Try baking one fondant first and see if you want to lengthen the baking time so you don't miss the mark. Watch the fondant carefully in the oven - as soon as a crust forms on top, remove immediately.

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

If for some reason you cannot recover 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 be imperfect, but this is not scary - it is almost impossible to hopelessly ruin the dessert. If you don't bake it, you will get thick hot chocolate at the exit, and if you overdo it in the oven, enjoy a delicious muffin.

What is fondant

Fondant - chocolate dessert French cuisine. There are two cooking options, which differ in the proportions of the ingredients and the cooking time.

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

In fact, the fondant dessert is chocolate biscuit 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 regime.

Fondant differs from muffins in a liquid center, the chocolate inside may flow or be slightly 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 also has the right to be called a fondant, but it cannot claim to be a true and impeccable fondant au chocolat.

The history of the fondant

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

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

Classic French recipe chocolate recipe quite complicated, it is adhered to in best restaurants... According to Bras's strict plan, you need to freeze it to a certain temperature, and then add it inside the biscuit dough and bake just enough so that the filling and 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. The fondant has become a national property, its recipes have been simplified so that they can be repeated without professional skills.

The first and foremost tip is - don't be discouraged if the liquid-filled chocolate fondant doesn't work the first time or even the second time. Remember, even the chef took a couple of years to create the wet cake. Over time, you will learn how to determine the optimal temperature and baking time in your oven, and before that 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 baked evenly.
• So that your efforts and experiences are not overshadowed by imperfect taste, use products High Quality... Choose dark chocolate with a high cocoa content (from 72%) and free of foreign additives like palm oil.
• Chill the eggs before beating, and add a pinch of salt to make the egg whites fluffy. It is better to beat the yolks and whites separately, and then carefully combine them.
• Baking, in which flour is replaced by cocoa, turns out to be very tender and light.
• Wet muffins should be baked evenly on all sides, so the best option there will be an oven with heat distribution (convection).
• It is important to consider the features of the oven. To avoid large dips, bake the first cakes one at a time to determine the optimal time.
• You will need medium-sized metal, silicone or ceramic molds. In thin silicone fondants, they are baked in 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 - fondants are easy to get out of them.

• The dough will rise as it bakes, so the tins need to be three-quarters full. Having risen, the fondants will settle down a little - this is normal.
• Do not overdo the baked goods, otherwise the middle will lose its fluidity and the fondants will turn into muffins. The first sign of a cupcake is a tall hat, and the fondant should have a shallow dimple in this area.
• Do not open the oven while the cakes are baking. Observe their behavior through the window.
• The more eggs there are, the denser the dough will be.
• Sometimes recipes recommend keeping the dough in the refrigerator for three hours so that the chocolate will share its density with the mass.
• Fondants need to be removed from 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 is warming up from the inside. This will result in cakes with a firm center and liquid sides. Microwave ovens work well for muffins, while fondants are best for oven-baked.

How to make chocolate fondant: two basic recipes

Dark Chocolate 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 the molds

Preparation:

1. Turn on the oven to warm up properly.
2. Break the eggs, add icing sugar and beat with a mixer or whisk.
3. In a saucepan, combine the broken chocolate and soft butter. Melt in a water bath, stir occasionally.
4. Allow the chocolate mass to cool slightly and pour in a thin stream into the beaten eggs with sugar.
5. Add flour and stir from bottom to top. Spoon the dough from the bottom and lift it up.
6. Grease the molds thoroughly with butter. The better they are oiled, the easier it will be to get fragile fondants. Sprinkle cocoa powder on top of the butter.
7. Fill the molds with ¾ of dough.
8. Place on a baking sheet and place 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 slightly and try to remove them from the molds. Do not exert effort if the fondants are non-slip; gently turn the mold over.

Serving warm chocolate fondant with ice cream chocolate icing or fruit.

White chocolate fondant (recipe by Julia Vysotskaya)

Experiments with this dessert began to resemble a competition in ingenuity. Confectioners add liqueur 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 is very popular with children.

Composition:

• Non-porous white chocolate bar (100 g)
• 120 mg condensed milk
• 40 g flour
• 50 g butter
• 2 eggs

Preparation:

1. Melt the broken chocolate.
2. Beat 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. Lubricate the molds with oil. Fill ¾ with dough.
7. Bake at 180 ° C for 7 minutes.

Before serving, the fondant needs to be beautifully decorated - 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 substituted with Vanilla Sugar)
• 50 g Flour
• Powdered Sugar - for decoration
• Ice Cream or Whipped Cream - For Serving

Calorie content: Not specified
Cooking time: Not indicated

If you haven’t tried the most romantic dessert in the world, the chocolate fondant, then it’s best to take a trip to one of the most beautiful cities in the world, which serves such deliciousness both in small bistros on the Orfebvre promenade and in prestigious restaurants on the Champs Elysees. fields. Moreover, wherever you try this delicious dessert, the presentation may be different, but the taste will remain unchanged.
Deliciously delicious with a crispy crust and a liquid chocolate filling that spreads as soon as you break the fondant with a spoon - this is how the famous French chef Michel Bras conceived his dessert, who has been developing a fondant recipe for several years with his team.
The original recipe for this dessert is very difficult, because you need to skillfully combine two bases and textures into one dish, because the filling must first be frozen, and only then very carefully added to the dough.
But, fortunately, Michel Bras came up with a lighter version of the fondant, which in French means not melting, but simply soft. And we will cook such a dessert at home to please ourselves and our beloved household members.
To prepare it, we need a little food, almost always we have it at home, the main thing is that during the process we have a great mood and then our fondants will turn out to be as tasty as Michel himself.
For baking such a dessert, you can use any molds. You can pour the dough into silicone ones right away, but ceramic or glass ones need to be anointed with melted butter and sprinkled with cocoa.
Yes, and one more thing - serve a chocolate fondant with a liquid center, step by step recipe the preparation of which you are looking at should be warm, and in order to feel the whole gamut of taste at once, put a few balls of vanilla ice cream on a plate.
Recipe is for 8 servings

Ingredients:
- butter - 50 g,
- Wheat flour- 40 g,
- granulated sugar - 60 g,
- dark chocolate - 100 g,
- chicken eggs- 3 pcs.,
- vanilla sugar - to taste.

Recipe with photo step by step:

Melt pieces of dark chocolate together with butter in a water bath over low heat so that the mixture does not stratify. It is important that the bowl does not reach the water.

When the mass is completely homogeneous, let it cool for about 5 minutes.

Beat the chicken eggs lightly with granulated sugar and vanilla.










Now, very carefully so that the eggs do not curl, pour in the warm butter-chocolate mixture.

We should be able to thin dough as for cooking pancakes.

Now pour the dough into pre-prepared molds so that the biscuits can grow. Therefore, we leave the forms approximately 1 cm empty.

We put the fondants to bake in a preheated oven at a temperature of 200 degrees for 8-10 minutes.
On the sides, the fondant should grab, and the middle remains liquid. If you overexpose them, you get delicious cupcakes but not fondant.
As soon as the dessert is ready, take it out of the mold and serve it for tea.




We set the table, serve freshly brewed aromatic and invite everyone to taste your masterpiece. Bon Appetit!




Starinskaya Lesya

A real French fondant is tender cupcake small with a crispy chocolate crust and a liquid filling that flows out of warm baked goods when cut. It is this filling that gives the right to the dish to be called "fondant".

Below are some of the most simple recipes a dish that came from France, which has a beautiful name - fondant. but experienced housewives know, in order to achieve the perfect result, you will have to try.

Real chocolate fondant at home - step by step photo recipe

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

Cooking time: 35 minutes

Quantity: 2 servings

Ingredients

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

Cooking instructions

How to make a liquid center chocolate fondant

One of the most popular recipes is chocolate fondant, and ice cream, creamy, chocolate, fruit cream... But first, try making the simplest chocolate fondant.

Ingredients:

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

Algorithm of actions:

1. This portion of food should be enough for 4 muffins, just in order to surprise the family for dinner. The first step is to combine chocolate with butter, and eggs with sugar.
2. Break the chocolate into slices, put in a fireproof container, add butter. Put the container on water bath and warm, stirring, until you get homogeneous mass... Refrigerate.
3. Beat eggs with sugar, the easiest way to do this is with a mixer. The sugar and egg mass should increase several times, resembling foam in consistency.
4. Now add the butter-chocolate mass to it. Add flour and stir.
5. The dough should be thick, but fall off the spoon. It needs to be decomposed into molds, which are pre-greased with butter 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 from 5 to 10 minutes, depending on 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 the first time you won't be able to achieve the desired effect - so that there is a cupcake on the outside, and a liquid inside chocolate cream... But the stubborn hostess will find the optimal conditions to really amaze the household with her skill.

Chocolate fondant in the microwave

The microwave oven was originally intended only for heating food. But skillful housewives very soon discovered that with her help you can work wonders in the kitchen. Below is a recipe for making a chocolate fondant.

Ingredients:

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

Algorithm of actions:

1. The preparation process for this chocolate fondant is slightly different from the previous one. The first step is to beat the eggs with 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 using the same mixer.
4. Melt chocolate and butter in a separate container; a microwave oven is also suitable for this process.
5. Stir well, cool slightly, add to the egg-sugar mass.
6. Grease molds suitable for microwave ovens, sprinkle with flour. Lay out the dough.
7. Place in the microwave for 10 minutes. Take out, cool, turn onto portioned plates.

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

The main thing in this business is to get attached to your own oven or a microwave oven, to understand how long it takes to get a real fondant - with a crispy appetizing crust on the outside and a 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 a while at room temperature, then the mixture will be more homogeneous when kneading.
2. Chocolate for fondant is taken bitter, from 70%, it has a pleasant aroma, the bitterness will not be felt, since sugar is used.
3. In order for the eggs to whisk easily, they need to be refrigerated. You can add a few grains of salt, experienced chefs it is said to make the whipping process easier too.
4. The classic way of beating is to separate the yolks from the whites first. Grind the yolks with a little sugar. Beat the whites separately with sugar, then combine everything together, beat again.
5. In some recipes, there is no flour at all, cocoa plays its role. To enhance the flavor of the fondant, you can add some vanillin or use vanilla sugar to beat with eggs.

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