You can please your loved ones with chocolate muffins with liquid filling. This dish is the perfect invention for the gourmet with a sweet tooth. different countries... It is usually served with ice cream, since the combination of chocolate melting in your mouth and light airy ice cream creates an ideal taste sensation.

This dessert is served with everyday and festive table both at home and in world-class gourmet restaurants. Despite this, this dish is prepared quickly and easily.

Who was the first to make muffins with liquid filling

Chocolate muffins with liquid filling, the recipe for which can be found below, are called muffins in Russia, and fondans in France. If you look at the root of a foreign translation, the name literally means “ chocolate lava"Or" melting chocolate ". These muffins really resemble small volcanoes.

The dessert was invented out of the blue. Who invented the product from chocolate dough French American chef Jean-Georges Wongerichten took the pastries out of oven... The middle has not yet had time to bake, and batter in the form of chocolate flowed out. Since then, muffins with liquid filling have become a favorite dessert for many housewives due to the unusual taste and speed of preparation. Today the recipe is supplemented by professional pastry chefs and amateur novices from Europe, Asia and America.

How to cook

For making muffins with liquid center you will need the following ingredients:

• chocolate - 200 g;
• flour - 100 g;
• oil - 150 g;
• icing sugar - 100 g;
• chicken egg - 4 pcs.;
• salt - a quarter teaspoon.

Having cooked everything the right ingredients and warming up the oven to 190 degrees, you can start making a muffin with a liquid filling. To do this, it is recommended to use the step-by-step instructions.

1. Melt the chocolate in a water bath. To do this, you need to take two enamel pots of different sizes. Pour some water into a large container and boil it. Immerse a smaller saucepan in a large one so that one bottom does not touch the other. The process must take place on small fire with constant stirring in a small container of chocolate.
2. Add butter and 75 grams of powdered sugar to the melted chocolate. Stir the resulting paste thoroughly until the lumps disappear. Then it is recommended to cool it down a little.
3. In another bowl, beat the eggs with the remaining 25 grams of powdered sugar. Beat until the sugar is completely dissolved, but not until a thick, high foam is formed.
4. Combine the chocolate paste with the egg mixture, add salt and flour and stir thoroughly. The result should be a homogeneous substance without lumps.
5. Pre-washed, dried and oiled butter fill the molds with the mass. It should be remembered that the dough increases in size during baking. Therefore, it is recommended to fill the molds to about three-quarters.
6. Place in the oven for 8 minutes.
7. Carefully remove the muffins from the molds. If cracks have formed on top (you should not be afraid of this, this is an absolutely normal process), you should take out the products without tilting them. This will help prevent premature flow of the chocolate mass from the inside.
8. Ready-made muffins can be lightly sprinkled icing sugar, grated nuts, coconut flakes or pour chocolate icing. The classic version serve one or more scoops of ice cream.
9. The great thing about this dough is that it can be kept in the refrigerator for a while. If necessary, let it warm up for 10-15 minutes at room temperature. Then send it to the oven, increasing the baking time to 12 minutes.

Liquid-filled chocolate muffins are quick and easy to make. If the instructions are followed correctly, an excellent result is almost guaranteed. It is worth trying yourself as a professional pastry chef just once, and this dish will become a constant and welcome guest on the table.

Five-minute recipe

If unexpected guests promise to be with you in ten minutes or you just wanted something tasty, you can use the following quick recipe... You don't even have to turn on the oven: a microwave will suffice.

It is a kind of hybrid of a chocolate muffin with a liquid filling and chocolate soufflé... To taste it, you only need to get your favorite large mug.

Ingredients:

• 30 g flour;
• 50 g granulated sugar;
• 12 g unsweetened cocoa powder
• half a teaspoon of baking powder;
• a pinch of salt;
• 43 g butter (this is about 3 tablespoons);
• 45 ml whole milk;
• 1 small egg;
• ¼ teaspoon of vanilla extract;
• 28 g of your favorite filling chocolate;
• 1 tablespoon water
• berries and ice cream (optional).

1. Use a fork to combine flour, sugar, cocoa powder and salt in selected cup.
2. Add melted butter and milk.
3. Beat in an egg and pour in the vanilla extract.
4. Stir everything thoroughly so that no unmixed ingredients remain at the bottom.
5. Add chocolate wedges.
6. Pour the water right into the middle of the muffin to come. This is one of the secrets to making liquid filling.
7. Without covering the cup, place it in the microwave. You can't overbake the muffin, so you'll have to adjust to your technique. Start at 1 minute 15 seconds. The muffin should rise, with the edges stiff and slightly damp in the middle. If it doesn't, give it a few extra seconds in microwave oven.
8. Cool the liquid muffin and serve with ice cream and berries.

Lava Cake ("chocolate lava" or "lava cake"), "chocolate fondant" (volcano, flan), "melting chocolate" - these are all names for the same dessert, which is essentially muffins with liquid chocolate.

The origin story of this exquisite dish too curious: by an unfortunate oversight, the French pastry chef took out the baked goods from the oven ahead of time, the center of the muffins was not baked and flowed out of the muffins like lava.

It is in the unbaked core that lies main secret this delicacy.

Contrary to the fears of the master, the audience enthusiastically accepted the new version of the usual dessert. After a while, the recipe for chocolate muffins with liquid filling left the borders of France, and became widespread throughout the world. You should also learn how to cook this restaurant dish at home in the classic way.

Ingredients

The new muffins contain a large percentage of foods that can be eaten raw (chocolate, butter, sugar, eggs). A small amount of flour does not affect the taste of the filling. The recipe does not include baking powder, the structure of the baked goods is provided by beaten eggs.

Choose a chocolate bar with special care. Milky and will not work. Only gives a bright bitter taste to fondant. It is advisable to use quality product with a high cocoa content (70-80%). Milk chocolate will make the cupcakes look too sweet and not so appetizing.

So, to make chocolate muffins with a liquid center, you will need the following products:

Ingredients

Servings: - + 4

• Black chocolate 100 g
• Butter 70 g
• Granulated sugar (or powder) 60 g
• Chicken egg (selected) 2 pcs.
• Wheat flour top grade 50 g
• Salt 1 pinch.
• powdered sugar (for decoration)

Per serving

Calories: 430 kcal

Proteins: 6.8 g

Fats: 30.2 g

Carbohydrates: 32.2 g

40 minutes Seal

Prepare all the ingredients in the dish. They don't have to be cold. Allow eggs, butter, and chocolate to reach room temperature. Take them out of the refrigerator well in advance.

Break the chocolate bar into half-window pieces. Place in a convenient container that can be placed on water bath or in the microwave. Add cubes of soft butter to the chopped chocolate. Melt food gently in a water bath or microwave. Do not overheat! Stir the mixture regularly while heating. You should get a liquid chocolate mass. If this does not happen, it means: either the chocolate is of the wrong quality, or you have overheated the mixture. If you get a very hot mass, you need to cool it. Otherwise, the eggs may curdle.

Break the eggs into a container suitable for beating. Add granulated sugar (or powdered). Salt.

Stir the egg mass until the sugar dissolves. Whisk lightly with a hand whisk or fork (you can use a mixer at a low speed). You don't need thick foam - it will give the dough a lightness, baked goods - a tough structure, but you need a mixture that has high fluidity.

Pour the cooled chocolate mass into a sweet egg mixture... Stir.

Sift flour into a container with liquid ingredients. Stir quickly and lightly until smooth. You don't need to knead for a long time! If the gluten in the flour has time to swell, the muffins will be too thick. The effect of flowing lava cannot be achieved. You do not need to put in the exact amount of flour. The consistency of the mass will be similar to liquid sour cream.

Prepare your molds. For fondant preparation, it is better to use silicone or ceramic molds. The latter must be greased with butter and sprinkled with cocoa powder. Pour the dough into the tins, just short of the edges.

Bake the muffins in a hot oven at 180-200 degrees for about 7-12 minutes (depending on the characteristics of your oven). The cupcakes should be removed when they rise well and the middle of the cupcakes have failed. It is important not to overexpose!

To prevent the "eruption of lava" from happening ahead of time, you need to take the cupcakes out of the molds very carefully. Carefully flip the molds over the plate. The muffins will end up on the platter.

Liquid chocolate muffins are ready! Sprinkle the baked goods with powdered sugar and serve.

From the specified amount of products in 30-40 minutes, 4-6 servings of delicious baked goods will be obtained.

• Experienced pastry chefs advise adding 1-2 tablespoons of cocoa powder to the dough to enhance the chocolate flavor, which can be mixed with flour or poured directly into liquid ingredients.
• An interesting fondant is obtained by adding a cup of Espresso coffee to the dough. Pour the drink into melted chocolate and stir the mass. These liquid chocolate muffins are not intended for children, but many adults will appreciate this confectionery setting.
• You can diversify the taste of fondant by adding cognac or liqueur. For the indicated amount of products, 30 g will be enough alcoholic beverage... This advice applies exclusively to baked goods for adults.

If you want to surprise your friends original recipe, but you do not know exactly when they will come, the dough can be prepared in advance.

The mass poured into disposable foil molds greased with butter and cocoa must be frozen, and then muffins must be baked in the presence of guests.

This dough perfectly tolerates freezing, but it does not make sense to store it in an ordinary refrigerator even for 1 hour.

Liquid chocolate muffins should be served hot. It is recommended to add a scoop of ice cream for each serving. The stunning contrast of color, temperature, taste of the elements of this dessert is designed to true gourmets sweet tooth.

This recipe is one of my favorites. Chocolate bomb is an instant dessert. Most often it finds me to cook this dessert in cold, slushy weather. You taste it, and your soul becomes warm and good.

The recipe also tempts with the fact that a serving is only 2 muffins. A minimum of ingredients and time spent. I cooked it and ate it right away. If you haven't prepared this wonderful treat yet, you have lost a lot.

A small nuance - when baking chocolate muffins with liquid filling, it is important not to miss the moment and take them out of the oven on time. Of course it will work out tasty treat but not with the same effect. I bake for exactly 12 minutes. It all depends on the oven, the process requires control. The cap grips from above, but the middle is still soft, as it should be.

Prepare food. The chocolate should be tasty and of good quality, mine is bitter.

Melt the chocolate with a little on a steam bath or in the microwave.

Beat the egg and sugar lightly.

Pour flour.

Mix.

Add butter and chocolate.

To stir thoroughly.

Divide the dough into two forms, it is better to take silicone ones.

Bake liquid chocolate muffins at 160 degrees. After 10 minutes watching the top of the muffins, it should grab and the center should remain soft and liquid.

Fondant is the perfect dessert for chocolate lovers. This is 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 a supermarket, coffee gatherings are rarely complete without a fashionable chocolate delicacy.

If for some reason you can't go to Paris right now, you can try making 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 miss it, you will get a thick hot chocolate, 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 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, dessert fondant 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 it will flow out onto a plate chocolate filling... Has the right to be called a fondant and chocolate muffin with soft chocolate inside, 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 her 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 now the muffin stuffed with melting chocolate turned out exactly the way the chef intended it.

Classic French recipe chocolate recipe quite complex, it is adhered to in best restaurants... According to Bras's strict plan, you need to freeze to a certain temperature, and then add inside 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 piece of advice 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.

There 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, 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. The result is cakes with a firm center and liquid sides. Microwave ovens are great for making 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% or more)
• 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. Crack the eggs, add the 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. Thoroughly grease the molds 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 o 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.

Serve 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 and milk mixture. 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 - To Serve

Chocolate fondant, or a more understandable name - liquid filled muffin, is a well-known and popular French dessert. If you translate the name in detail, it will sound like this - melting chocolate. As for the English-speaking countries, the dessert is better known as "chocolate volcano or lava". Sometimes it is even called a chocolate flan. Despite the different names, the technology and cooking method remains standard, so it's worth learning how to cook an exquisite and extraordinarily tender french dessert... Interestingly, the dessert turned out completely by accident. The chef sent the muffins into the oven and hurried a little, taking them out ahead of time. As a result, the filling flowed out like lava. Despite such a misunderstanding, the mistake became legendary, because thanks to it, one of the best world recipes appeared. All chefs recommend serving such muffins with ice cream, it turns out very tasty and easy.

Cooking technology

Liquid-filled chocolate muffins are a popular recipe used all over the world. The technology for making muffins with liquid chocolate inside is extremely clear, simple and affordable. The duration of mixing all components takes about fifteen minutes, and baking - no more than 25. If you want to cook muffins with liquid filling, this does not affect the cooking time. Interestingly, some recipes suggest decreasing the time the muffins are in the oven to provide a liquid filling.

Before you start cooking, it is worth figuring out which chocolate is best to use for this recipe. Chocolate fondant or liquid chocolate muffins are best prepared with dark chocolate, it should contain at least 70-80% cocoa.

As for the light and unobtrusive contrast of cold ice cream and hot chocolate, this is probably one of the most the best desserts worldwide. However, for some, 80% dark chocolate provides a lot of inconvenience, so you can take 50-60% cocoa. To prevent muffins from being too sweet and sugary, you should not use milk chocolate or white. In addition, muffins with milk chocolate do not rise well and do not learn to be as appetizing as with bitter ones.

When it comes to making liquid-filled chocolate muffins, the recipe allows for simple, affordable ingredients.

Ingredients:

• chicken eggs - 3-4 pieces;
• wheat flour - about 100 grams;
• dark chocolate - 200 grams (2 bars);
• powdered sugar - 100 grams;
• butter - about 150 grams;
• salt - ¼ teaspoon.

Cooking algorithm:

1. Prepare everything necessary products noted in the proposed recipe.
2. Warm up the oven about 180-190 degrees Celsius. Grease special molds with butter.
3. Break the chocolate into small pieces, melt in a steam bath or in a microwave oven. Remember to mix it with sugar (2/3) and butter.
4. You should get a peculiar chocolate paste which needs to be slightly cooled.
5. The remaining icing sugar must be combined with the eggs, and then beat so that a not very fluffy foam is obtained. Add chocolate mass, mix thoroughly.
6. The next step in cooking is to add a little salt, flour and stir. You should get a uniform consistency. Fill the tins with dough by ¾, as the dough rises during baking. Send them to the oven for eight minutes, but no more.
7. The top may crack during baking, do not worry, this is completely normal. When the muffins are ready, take them out of the molds very carefully, otherwise the filling will flow out earlier than necessary.
8. Ready-made liquid chocolate muffins can be sprinkled with powdered sugar, poured over melted chocolate, and garnished with a scoop of any ice cream.

Thus, the technology for preparing the dessert is very simple and straightforward, so there is no need to be afraid and cook something new. Proposed step by step recipe will help you make the best and most delicious muffins. Bon appetit, everyone!