Sometimes you really want to cook something delicious, but at the same time simple, while spending little time. Fortunately, the French solved this problem and created a great dessert dish - chocolate fondant cake. The recipe for its preparation is quite simple, and any housewife will be able to cook it. It takes only 12 minutes to prepare. You can be sure that after family and friends try this dish, they will remember its taste for a lifetime.

Delicious chocolate fondant with a liquid center

There are several ways to make delicious chocolate fondant with a liquid center. Instructions with a step by step recipe for four persons.

What you need:

The foundation:

• cocoa bar (70%) - 80 g;
• cocoa powder - 2 tsp;
• flour - 30 g;
• egg - 2 pcs.;
• butter - 50 g;
• flavor "rum" - 2 drops;
• white sugar - 30 g.

Do not forget about the beauty of the dish:

• mint leaves - 2 sheets;
• ice cream - 100 g;
• fruit (optional) - 200 g.

Cooking:

1. Melt cocoa bar with butter.
2. Beat the eggs with sugar, mix everything, stirring all the time with a whisk, add the “rum” flavoring.
3. Add flour, cocoa powder and fill the molds with the dough already made, put in the oven for five to seven minutes.
4. Remove the product from the oven, cool and take a plate.
5. Turn the molds onto a plate, press lightly and remove.

Serve the dessert warm, cutting the middle to hot chocolate could leak. If desired, it can be decorated with a ball of ice cream, fruit or mint petals.

This great recipe chocolate fondant with a photo, where all the actions are discussed in detail and step by step:

It remains only to wish you a pleasant appetite, and try.

Chocolate fondant with vanilla ice cream: recipe with video

True connoisseurs of desserts love variety, which also applies to this dessert. There is a recipe for delicious chocolate fondant with vanilla ice cream.

This recipe shows a simply amazing combination of dark chocolate and sweet vanilla ice cream. For every sweet lover, this will definitely raise the mood to the highest mark. Now every housewife will know the preparation of the popular chocolate fondant with the help of a video recipe, and write it down in her cookbook:

How to make chocolate fondant at home

Since the appearance of this dish, people have often confused its name, so in the world it is known not only as "chocolate fondant", but also as a chocolate "fountain". Real chefs know exactly how to cook it. And lovers will be able to test their professionalism by asking how to make chocolate fondant.

Like many other pastries, this dessert is baked in molds, but it also has its own characteristics. It is served not in the form, but on a separate plate. Also, it should be served only warm, because serving it chilled will turn out completely different. The chocolate will not flow out, but will solidify and remain inside. According to the classics, it is sprinkled powdered sugar or chocolate chips, and put on top, or just next to the pastries, a bowl of vanilla ice cream.

Most often, having tried this dish, a person wants to know how to make chocolate fondant on their own at home.

For the test you need:

• - 100 g;
• butter - 75 g;
• sugar - 60 g;
• flour - 45 g;
• chicken eggs - 3 pcs.

Here is everything you need for the actual cooking process.

Further actions:

1. Melt the chocolate along with the butter in a water bath.
2. Mix eggs, sugar and flour, and pour this mass into melted chocolate.
3. Bake in the oven at 180 degrees for 10 minutes. It will be ready when the dough rises around the edges, and there is a dimple inside.

Now you can enjoy the wonderful taste of a chic dessert. Now you can cook without fear of spoiling the dessert, because there is a step-by-step description of chocolate fondant with a recipe and a photo:

The classic recipe for a delicious chocolate cupcake fondant

It is worth noting that this muffin is often called a chocolate muffin. biscuit dough, and this is not considered a bug. A feature of this dessert is a crispy biscuit crust-shell and a liquid core in the form of melted chocolate. It became popular only at the end of the 20th century. Famous chefs The world is still arguing about its origin, bringing evidence of which of them first prepared this dish. Because of its controversial history alone, it is worth learning how to make a cupcake known as chocolate fondant.

This gourmet dish- real classic french dessert. If the hostess decided to surprise her relatives or guests with something, this is exactly what you need. They will immediately notice that she definitely has experience in baking and preparing desserts. A simple but incredibly delicious chocolate fondant in a classic culinary recipe.

Ingredients:

• chocolate (dark, bitter) - 200 g;
• butter - 200 g;
• powdered sugar - 150 g;
• flour - 50 g;
• eggs - 3 pcs.

That's all you need for cooking. Here is the recipe itself:

1. Chocolate should be broken into small pieces and slowly melted in a water bath. He will need to be monitored, because he must melt, and not burn, add oil there.
2. Mix eggs with powdered sugar, without getting foam. Ideally, there should be no foam at all. After, combine this mass with chocolate. Flour should be poured gradually, stirring constantly, so that all lumps dissolve.
3. Pour the finished dough into molds and bake for 10 minutes.
4. After pulling out the finished products, let them cool for a short time, and with the help of a plate, get them out of the molds. It is very important to serve fondant not just warm, but straight from the oven, hot. You can decorate the dish with a scoop of delicious cold ice cream or powdered sugar with chocolate chips.

Chocolate Fondant Dessert: Microwave Recipe

The recipe for such a popular dessert has long been improved. Now, young housewives do not need to bake it in the oven, because there is another way - to cook it in the microwave. The recipe for classic chocolate fondant in the microwave is not complicated and very fast.

Required Ingredients:

• flour - 160 g;
• cocoa powder - 8 tablespoons;
• baking powder - 1 tsp;
• sugar - 8 tablespoons;
• salt - to taste;
• milk - 240 ml;
• vegetable oil - 8 tablespoons;
• chocolate - 4 tbsp.

This is all you need for 4 servings, so do not buy too much, but it is better to start cooking:

1. All dry ingredients must be mixed.
2. Add milk and butter.
3. Take a ceramic mug with a volume of at least 400 ml so that the dough can rise freely.
4. Pour the batter into a mug and place the chocolate in the center, pressing it into the batter.
5. For safety and to ensure that the technique remains clean after baking, the mug must be placed on a tray where a paper towel will already be spread out.
6. Bake for 70 seconds at high power (950 W). But there are some differences here. This household appliance is different, and for the desired result, you will need to experiment.

All that's left is to draw delicious dessert from a mug and enjoy its unique taste.

Sweet lovers most often order or prepare this dessert because it is light and takes only 5 to 10 minutes to prepare. Many just can't resist the most delicate dessert in the form of chocolate fondant detailed recipe cooking.

How to make chocolate fondant with liquid filling and hazelnuts

Few people know, but different countries this dessert is called differently, for example, in America it is called "lava cake". There is one more way to consider:

You will need:

• 100 g of dark chocolate;
• 50 g of powdered sugar;
• 50 g of softened butter;
• a handful of hazelnuts;
• 2 tbsp flour;
• 2 eggs;
• 1.5 tbsp cocoa;
• a pinch of sea salt.

Nothing else is required. You can start cooking:

1. The oven is preheated to 220 degrees. Melt the first ingredient. Pour in butter and eggs, beaten with powdered sugar, add cocoa, flour, salt and some crushed nuts.
2. Sprinkle the forms with flour and pour the prepared mass.
3. Bake for 5 minutes, and, after pulling out, turn on a plate, sprinkle with powdered sugar and pour some nuts on top.

There is no doubt that this dessert is ideal for gatherings with friends over a cup of coffee.

If the hostess continues to adhere to such a cooking recipe, her relatives can have no doubt that she knows how not only to bake deliciously, but also knows how to make delicious chocolate fondant with liquid filling.

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

Fondane - chocolate dessert French cuisine. 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 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 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 so organically fit into the exquisite French cuisine, but even 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.

classic french recipe chocolate recipe quite complex, it 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 products High Quality. 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 the best option there will be an oven with heat distribution (convection).
• It is important to take into account the features 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 lubricated butter and sprinkle 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.

Served with 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

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, both to temperature regime, and by the time of baking, 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 classic recipe you can also prepare it in a lightweight version, to obtain a guaranteed result, by putting two pieces of chocolate from the second bar, laid 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 chocolate paste, previously softened, 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 method of preparation is important for this culinary product, its taste, when used various ways baking will be slightly different, 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!

Chocolate fondant (French fondant au chocolat - melting chocolate) is small cupcake with a firm crispy crust on top and a hot liquid filling inside. The liquid center of the fondant has a rich chocolate flavor, and when the dessert is cut, it flows out like liquid lava - which is why in English-speaking countries the dessert is also known as lava cake.

The composition of fondant is similar to chocolate soufflé, but fondant is baked in the oven, microwave or slow cooker, which provides a crunchy shell to the liquid-filled chocolate muffin. A small amount of flour is added to the dough for fondant, the structure of the dessert is formed by cocoa and eggs. The latter do not separate, as in cooking chocolate soufflé, which makes the finished fondant dense, moist and very chocolatey in taste.

TestoVed has collected for you 9 of the best step-by-step recipes for chocolate fondant at home: a classic French dessert with a liquid dark chocolate center, an American lava cake, quick cupcake with cocoa, white chocolate cake, multicooker and microwave cake recipes, and dessert preparation methods from famous culinary specialists Yulia Vysotskaya, Elizaveta Glinskaya and Gordon Ramsay.

What is Fondant au chocolat: the history of the French dessert

The history of the origin of chocolate fondant - a relatively young dessert in contrast to - is still controversial among culinary specialists.

According to Jean-Georges Fongerichten, a French-born chef who immigrated to the United States in 1985, it was he who invented the liquid cupcake in 1987 at the Lafayette restaurant in New York. As the restaurant staff confirms, the chef accidentally pulled the cupcake out of the oven too early, and that's how the chocolate fondant with an unbaked liquid center was born.

On the other hand, the famous French confectioner Jacques Torre, known by the nickname "Mr. Chocolate", claims that similar desserts under the names fondant au chocolat ("melting chocolate") or moelleux au chocolat ("soft chocolate") were prepared in France before the invention Fongerichten.

Fondant au chocolat is a dessert with a very thin crust and almost completely liquid. chocolate filling, while moelleux au chocolat has only a small liquid center wrapped in an airy biscuit pulp. The division between desserts is rather arbitrary.

The third version of the origin of fondant says that French chef Michel Bra invented fondant at the Laguillol restaurant by putting a piece of frozen chocolate cream before baking dessert.

The secrets of making fondant - a chocolate cake with a liquid filling

Whoever invented the liquid dessert chocolate center, the composition of the ingredients from recipe to recipe remains approximately the same: chocolate, chicken eggs, butter, sugar and a small amount of flour. Some pastry chefs add cinnamon, orange or lemon zest, or even chili peppers to the dessert.

The preparation of fondant usually begins by beating eggs with sugar, then the eggs are combined with melted chocolate and butter. Cupcakes are usually baked in small ceramic molds - ramekins, cooked in silicone molds, like , or in metal brioche molds.

It will be interesting: - basic recipe+ 5 tasty ideas.

During baking, the cupcakes rise strongly in the molds, then fall down. Due to the minimum flour content in the composition, the liquid filling does not taste raw.

The secret to making fondant is not to overcook the dessert, otherwise it will turn out more like a brownie than a dessert with a liquid filling. If you take the pastry out of the oven too early, it will not be possible to separate it from the walls of the mold.

Testoved advises. There is a simplified version of making fondant: in the center of the dough before baking, you can put chocolate candy truffle.

The structure of a dessert with melted chocolate is lighter than that of a similar composition. chocolate cake without pain. Minimal amount reduces flour. The relatively short time in the oven allows the chocolate to retain its rich flavor. Be sure to use good quality chocolate, with a cocoa content of at least 50-70%.

Chocolate fondant is served, sprinkled with powdered sugar, along with a scoop of vanilla, coffee ice cream or ice cream. Sprinkle a serving plate with a little cocoa for an elegant fondant serving.

Liquid Center Chocolate Fondant: A Step-by-Step Recipe

30 minutes to prepare

10 min to prepare

575 kcal for 1 serving

Chocolate fondant - recipe with photo step by step at home adapted from a cookbook by Jean-Georges Fongerichten.

Ingredients for 4 servings

• dark chocolate with a cocoa content of at least 50% - 170 g;
• butter - 120 g + for lubrication of forms;
• large chicken eggs - 2 pcs.;
• egg yolks - 2 pcs.;
• sugar - 50 g (a quarter of a glass);
• salt - a pinch;
• wheat flour - 2 tbsp. + for powdering forms;
• powdered sugar for serving;
• fresh berries for garnish (optional)

Cooking

1. We heat the oven to 230 ° C. Grease 4 baking molds (ramekins or silicone) with a diameter of 7-8 cm and a height of about 5 cm with oil and sprinkle with flour. Shake off excess flour and place the molds on a baking sheet.
2. To prepare the fondant, in a large bowl with a whisk or with a mixer, beat the eggs, separated egg yolks, sugar and salt until white.
3. Break the chocolate into pieces. Place bowl with chocolate chips and butter on water bath. Stirring constantly, melt until smooth.
4. Remove from heat and immediately combine the chocolate mixture with eggs and flour. Pour the dough evenly into the prepared molds. Leave at room temperature for half an hour.
5. Bake for 10-12 minutes or until done. The finished fondant should have baked edges and a slightly “moving” center. If in doubt about the correct cooking time for your oven, try baking 1 cake first, then adjust the times for the others.
6. Remove the fondants from the oven and let them cool slightly for 1 minute. Carefully, so as not to burn your hands, we separate the dessert from the mold with a knife, as with, and turn it over onto a serving plate. We wait a couple more minutes and remove the molds from the cakes. Decorate with powdered sugar if desired fresh berries and immediately serve the fondant warm.

Fondant with cocoa without chocolate

You can make chocolate fondant at home, even if there is no chocolate in the house, in just 15 minutes from 5 simple ingredients.

Required for 2 servings

• melted butter - 60 g;
• chicken egg - 1 pc.;
• sugar - half a glass;
• vanilla extract - 1 tsp (optional);
• cocoa - 1 tbsp;
• flour - 1 tbsp;
• mold oil;
• ice cream or whipped cream to serve.

Cooking method

1. Preheat the oven to 180 ° C. Melt the butter in the microwave and cool slightly.
2. Combine melted butter with sugar, vanilla extract and egg. Beat with a whisk until smooth. Add cocoa and flour, mix well.
3. Divide into two oiled ramekins batter. Bake for 10-15 minutes or until edges are set.
4. Take out, cool for a couple of minutes and serve with ice cream or decorate with whipped cream.

Chocolate fondant: a recipe from Yulia Vysotskaya

The recipe for chocolate fondant by Yulia Vysotskaya differs from the classic one: the dough is more airy due to baking powder, chocolate hazelnut spread makes the dessert even more unique.

It will take

• dark chocolate - 100 g;
• softened butter - 3 tbsp. + for lubrication;
• chocolate-nut paste - 1 tbsp;
• large chicken eggs - 2 pcs.;
• powdered sugar - 2 tbsp;
• flour - 2 tablespoons;
• baking powder for dough - 3 g;
• cocoa - 1 tbsp;
• salt - a pinch;
• hazelnuts for decoration - 50 g (optional).

How to cook

1. We heat the oven to 200 ° C. In the absence of small ceramic or silicone molds, we cover the baking sheet with baking paper and grease it with butter. Place metal baking rings on top. From the inside, we also close the sides of the oiled baking paper.
2. Break the chocolate into pieces and melt in a water bath. Remove from heat, add butter and chocolate paste. Reheat the chocolate over low heat.
3. Beat eggs with powdered sugar, then mix with flour, baking powder, cocoa and salt.
4. We combine the egg and chocolate mixtures, mix and fill in the prepared forms. Bake for 7 minutes or until done. Grind hazelnuts with a blender.
5. Remove from oven, cool 1 minute. Remove the rings, sprinkle with chopped hazelnuts if desired and serve immediately.

Chocolate fondant cake: recipe from Lisa Glinskaya

The chocolate fondant of Elizaveta Glinskaya is prepared according to the technology of the famous confectioner Michel Bra. Before baking, part of the dough must be frozen: according to this recipe, fondant with a liquid center will turn out even for novice cooks.

Necessary

• butter - 150 g + for lubrication;
• dark chocolate (at least 70% cocoa) - 170 g;
• sugar - 70 g;
• chicken eggs - 5 pcs.;
• wheat flour - 70 g;
• cocoa powder - 1-2 tbsp

Recipe

1. Pour a little water (about 2-3 cm) into a small saucepan or saucepan and bring to a boil. We put a thick-walled bowl (refractory glass is perfect) on top of the saucepan. The bottom of the bowl should never touch the boiling water.
2. In the resulting steam bath, melt the butter together with the pieces of chocolate, stirring constantly. melted chocolate remove from heat and cool to 30-36 ° C.
3. While the chocolate is cooling, beat the sugar with the eggs until the sugar crystals are completely dissolved. Combine eggs, melted chocolate and flour. Mix well.
4. We put part of the dough in molds for ice and put it in the freezer until completely frozen.
5. Grease baking molds with fat and sprinkle with cocoa. Pour the dough into the prepared molds and lower the frozen cubes of the future liquid filling into the middle. Bake in molds on a baking sheet for 8-10 minutes at 180°C. Remove, cool slightly and serve immediately.

Chocolate fondant from Gordon Ramsay

For 4 servings

• softened butter - 50 g + melted butter - 1 tbsp;
• dark chocolate (more than 70% cocoa) - 50 g;
• flour - 50 gr;
• large chicken egg - 1 pc.;
• chicken yolk - 1 pc.;
• sugar - 60 g;
• coffee liqueur, rum or cognac - 2 tablespoons;
• cocoa - 2-3 tablespoons;
• vanilla ice cream for serving.

Cooking method

1. Grease four baking dishes with a diameter of 7-8 cm with half a tablespoon. melted butter and put in the freezer for 2 minutes. We take it out, brush again with oil and sprinkle with cocoa through a sieve. We remove the forms in the refrigerator.
2. Chop the chocolate into small pieces with a knife or break it with your hands. Melt in a water bath, add 50 g of butter, cut into small cubes. Stir with a whisk until smooth, remove from the stove and cool.
3. Using a whisk, beat the egg and yolk with sugar. In parts we introduce into the cooled chocolate mass, stirring each time, then add the liquor. Sift flour, mix again.
4. We spread the liquid, as on, the dough into the chilled molds equally, a little short of the edge. We bake in an oven preheated to 200 ° C for 10. As soon as the dessert starts to come out of the molds, we remove the fondant from the oven. Cool slightly and sprinkle with cocoa. Serve immediately with a scoop of vanilla ice cream.

Chocolate lava cake (Lava Cakes)

In English-speaking countries, the recipe for chocolate fondant is better known as lava cake (Eng. Lava Cakes), which means “lava cake” or “lava cake”, often there are variants “chocolate lava”, “chocolate volcano” or cupcakes with liquid stuffing.

Serves 2 lava cake

• butter - 60 g + for lubrication;
• dark chocolate - 50-60 g;
• powdered sugar - 60 g (half a glass);
• large chicken egg - 1 pc.;
• egg yolk - 1 pc.;
• vanilla extract - 0.5 tsp;
• flour - a quarter cup + for molds;
• instant coffee - 0.5 tsp;
• vanilla ice cream or ice cream.

How to make lava cake

1. We heat the oven to 220 ° C. Grease two ceramic forms with a diameter of 7-8 cm and sprinkle with flour.
2. Break the chocolate into pieces, chop the butter. We put it in a microwave dish and put it in the microwave at maximum power for 30 seconds. Take it out, mix it up and put it back in the microwave. Repeat the procedure until the chocolate mass is completely homogeneous.
3. We introduce powdered sugar, then egg, yolk and vanillin. Mix thoroughly.
4. Add flour and instant coffee, stir until smooth. Pouring chocolate dough prepared forms.
5. We bake chocolate fondant according to this recipe (lava cake) for 12-14 minutes or until the decorated edges of the dessert. Remove, cool for 1 minute, carefully invert onto a plate and serve the lava cake with ice cream to the table.

White chocolate lemon fondant

White Fondant with lemon zest Surely not only adults, but also children will like it.

For 2 servings

• butter - 40 g;
• white chocolate - 40 g;
• unrefined cane sugar - 30 g;
• large chicken egg - 1 pc.;
• flour - 20 g;
• lemon zest - 1 tsp;
• butter and flour for molds;
• ice cream for serving.

How to make dessert

1. Butter cut into cubes. White chocolate chop with a knife or break with your hands. Melt the chocolate with butter in the microwave for 30 seconds at a power of 440-500 watts. Take it out, mix it up and put it back in the microwave.
2. Repeat the procedure until the chocolate and butter form completely. homogeneous mass. Alternatively, you can use a water bath.
3. Beat the sugar with the egg with a whisk for a couple of minutes. Whisking continuously, gradually add melted chocolate.
4. Sift the flour into the mass, add the lemon zest and stir.
5. Grease two round ceramic molds with a diameter of 7-8 cm with oil and dust with flour. We fill them batter and send it to an oven preheated to 160 ° C for 12-14 minutes.
6. Remove, cool slightly and invert onto a serving plate. Serve warm with a scoop of vanilla ice cream.

Chocolate cupcake fondant in a slow cooker

In the absence of an oven and a microwave, a slow cooker will come to the aid of a sweet tooth: you can bake portioned fondants in silicone molds or one large chocolate muffin in it.

Ingredients:

• bitter chocolate - 170-200 g;
• butter - 150 g;
• large chicken eggs - 4 pcs.;
• granulated sugar - 150 g;
• wheat flour - 50 g;
• salt - a pinch.

Cooking Method

1. We cut the butter and chocolate into small cubes (you can break the chocolate bar with your hands) and put it in the multicooker bowl. Under an open lid, cook, stirring occasionally, on the “Multipovar” program (for Redmond multicookers) or similar at a temperature of 80 ° C for 15 minutes.
2. Alternative: heat the pieces of chocolate with butter in a water bath or in the microwave.
3. Pour the chocolate butter mixture into a clean bowl. Beat eggs and sugar separately.
4. Gradually add to beaten eggs, and then chocolate, without stopping stirring until smooth.
5. We cover the saucepan of the multicooker with baking paper. Pour in the batter and close the lid. Cooking for "baking" for 20 minutes. After the end of the program, carefully open the lid, turn the dessert over onto a dish and, having cooled slightly, serve it to the table.

Fondant in the microwave in a mug

If the classic fondant is a rather festive dessert that requires culinary experience and effort, its everyday counterpart can be prepared in just 5 minutes in the microwave.

For 1 portion

• cocoa powder - 2 tablespoons;
• flour - 2 tablespoons;
• baking powder - a quarter tsp;
• sugar - 2 tablespoons;
• salt - a pinch;
• milk - 3 tablespoons;
• vegetable oil - 2 tablespoons;
• chocolate - 20 g.

Cooking

1. In a bowl, combine dry ingredients: cocoa, flour, baking powder, sugar and salt. Pour in the butter and milk, stir until all the lumps have dispersed.
2. Pour the batter into a ceramic mug. The mug should be capacious, at least 400 ml in volume. The dough in the process of baking chocolate fondant in the microwave rises a lot.
3. Place the chocolate in the center of the dough and dip it inward, pressing down with a spoon.
4. We cover the tray in the microwave with a paper towel - so as not to stain the microwave if the dough rises too much and “runs away” from the mug.
5. We put a mug on a towel and bake the fondant in the microwave for 70 seconds at maximum power. Different models of microwave ovens have different maximum power, and the cooking time will have to be determined experimentally: first, set a shorter time, then finish baking the cake if necessary.
6. We take out a mug with fondant from the microwave and serve dessert to the table.

How to make fondant at home: answers to questions about recipes

• What can you bake fondant in? The easiest way to bake a dessert is in ceramic ramekins or silicone molds of a suitable size. You can also use metal or paper molds, but the cooking time will most likely have to be adjusted downwards.
• What can you freeze chocolate fondant in? You can freeze the dough in the refrigerator in ceramic molds before baking, but no longer than 8 hours.
• What is the difference between a fondant and a brownie? Fondane differs from brownie in a liquid filling: in the first dessert it is, but in the second it is not.
• What is the difference between chocolate flan and fondant? Flan and fondant have almost nothing in common. Fondane is a cake with a liquid center, while flan is open pie with sweet or salty filling, like.
• How to serve and how to eat fondant? Flan must be served warm on a separate portioned plate, garnished with powdered sugar, ice cream ice cream, whipped cream, fresh berries or your favorite jam (or). Berries can be added to the dough and before baking the dessert, as in. They eat cake with a dessert spoon.

And this delicacy is suitable for a romantic dinner in a homely atmosphere. Do you want to surprise your soul mate and taste a restaurant dessert without leaving your home? Then at your service - chocolate fondant with a liquid center. Step by step recipe I will describe in detail below, because although this dish is easy to prepare, it takes just a few minutes to bake, but it still requires some nuances to be observed. As a result, you will get the most delicate French cake, which is served in your homeland with a scoop of ice cream, and you can experiment with the serving yourself, like a true chef!
So let's get started.

Recipe for chocolate fondant for two servings:

• Chocolate (in original recipe bitter, with 70-90% cocoa) - 70 grams (I used milk without additives, because I like it more than dark)
• Butter at room temperature - 25 g.
• Chicken egg - 1 pc.
• Sugar sand - 25 g.
• Wheat flour - 30 g.

How to cook:

Break the chocolate (70 g.) into pieces, place in a bowl with a piece of butter (25 g.) We need to melt the chocolate and butter in a water bath. How I do it, I told in a separate recipe, but I will also show it in this one.

Boil water in a saucepan and remove from heat. Set the bowl with chocolate and butter in a water bath.

Cover with a tight lid and set aside for five minutes. After this time, the chocolate will melt and become a homogeneous mixture.

In a separate bowl, beat with a mixer one egg and granulated sugar (25 g).

The egg and sugar mixture will gradually lighten.

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

In the meantime, the chocolate and butter have melted and we just have to stir with a spatula.

Add the homogeneous chocolate mixture to the beaten egg with sugar while stirring constantly.

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

The dough for chocolate fondant should be liquid. When lifting the scapula, it will merge from it with a large ribbon.

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

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

Finished chocolate treat cool down.

Invert on a plate and sprinkle with powdered sugar.

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

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

On the surface chocolate cupcake there was an appetizing crack. Cool the cake for 5-10 minutes, then you can try.

According to its structure, chocolate fondant, overexposed in the oven, turns out delicious cupcake with airy crumb.

There are several types of this amazing dessert: with a liquid center (they are served warm), with a soft center (very similar to), and also not baked, but cooled in the refrigerator. All these varieties have a common feature: thanks to a large number butter and chocolate, these cakes just melt in your mouth!

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

Bon Appetit! I'm happy to answer any questions about the recipe! Please feel free to ask questions, share feedback, add photos of the resulting desserts. I would really appreciate any feedback.

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