Real french fondant- it tender cupcake small size with a crispy chocolate crust and liquid filling, which flows out of warm pastries when cut. It is this filling that gives the dish the right to be called "fondane".

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

Real chocolate fondant at home - photo recipe step by step

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

Your mark:

Cooking time: 35 minutes

Quantity: 2 servings

Ingredients

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

Cooking instructions

How to make liquid center chocolate fondant

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

Ingredients:

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

Action algorithm:

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

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

Chocolate fondant in the microwave

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

Ingredients:

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

Action algorithm:

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

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

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

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

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

Chocolate fondant is very popular. french dessert. Simply put, this is a kind of cake with a liquid center and a hard crispy shell. Dough for fondant is prepared on the basis of butter and a large number bitter chocolate. Therefore, the dessert has a very delicate, slightly bitter chocolate taste. There is an interesting version about the history of the origin of chocolate fondant. French chef cooking chocolate cupcakes and through an oversight served them to the table unbaked (raw). To get out of an awkward situation, the chef said that he came up with a new dessert - "melting chocolate", which later became better known as fondant.

Chocolate fondant pastries are very interesting and unusual, but at the same time very capricious. From the first time, the ideal middle may not work. Because ovens are different. If my oven bakes a perfect chocolate fondant with a liquid filling in the form of a shiny, gooey cream, then in other ovens, in this time, either a hot cream or a regular cupcake will turn out. (And both will no doubt be very tasty.) So if you spend some time experimenting with the cooking time, then you can delight and surprise guests and loved ones with a chic French dessert.

Ingredients:

• Dark chocolate (70% cocoa) - 100 gr.
• Butter - 60 gr.
• Sugar - 50 gr.
• Egg - 2 pcs.
• Wheat flour - 30 gr.
• Cocoa powder - 18 gr. (2 tsp with a slide) + 1 tsp (for sprinkling moulds)
• Cognac (rum, liquor) - 20 ml. (4 tsp)

I used silicone molds to make the fondant. Ceramic and metal ones are also suitable.

Chocolate fondant preparation:

First you need to melt the dark chocolate in a water bath. To do this, I need a saucepan and a fireproof bowl that can be installed in the saucepan. The bowl should rest on the edge of the pot without touching the bottom of the pot. You can use two pans - a larger one and a smaller one. Or use a pot and ladle.

I pour water into the pot. It should barely reach the bottom of the container in which the chocolate will be melted. I put a bowl on top. I break the chocolate into small pieces and put them in a bowl. I also put butter at room temperature.

I'm setting it on fire. When the water boils (and it will be quickly, since there is not much water), I turn off the fire. I stir constantly. The pieces of chocolate and butter will begin to melt, and a homogeneous chocolate mass will gradually form.

I remove the bowl from the water bath and put it on a tray. Let cool a little (so that you can safely touch the chocolate with your finger and not burn yourself).

While the chocolate mass is cooling, beat the eggs with sugar.

Separately, I want to say about the eggs. Since the middle of the fondant is not completely baked, therefore, the eggs in the composition will not be completely ready. That is why, you need to use exclusively (!) fresh eggs. Before use, it is advisable to wash them with soap (or soda), as the shell contains a lot of bacteria.

So, beat the eggs with sugar. I am using a mixer. Beat at high speed. The egg mass should increase in size and turn white (beat for about 5 minutes).

When the egg mass is whipped and the melted chocolate has cooled, I combine the two mixtures. I do it carefully, mix with a whisk.

Then I add cognac, flour, cocoa powder.

Once again, mix well with a whisk until smooth. The mass should not be too thick. It should be hard to drain from a spoon (about like dough for pancakes).

Silicone forms lubricate butter and sprinkle with some cocoa powder. In general, if you are sure that your silicone molds nothing sticks, then you can not lubricate. I wasn't entirely sure, so I blurted it out. If you use ceramic or metal molds, then you must grease and sprinkle!

I have a diameter of each mold 6 cm, height 3 cm. I pour the chocolate mass into molds. The fondant practically does not rise, but still I did not add 5 mm to the edge.

From the initial amount of chocolate mass, I got 4 fondants. I baked them in 2 passes, choosing the time that is needed in my oven for that same, real fondant consistency. If you do not know the capabilities of your oven too well, then I advise you to bake 1 fondant first and understand exactly what time you need.

Fondane baking time can vary from 5 to 10 minutes.

So, I put the form with chocolate mass in the oven preheated to 180 degrees for 6 minutes! I have an electric oven and I used a setting that heats evenly from above and below.

An ideal fondant should be liquid inside and solid outside. If you overcook it in the oven and the middle is baked, then you will get just ordinary chocolate muffins. And if you don’t finish baking, then the cake will not hold its shape and will fall apart when removed from the mold.

I take out the finished fondant from the oven and let it cool slightly right in the form. Then I put a plate (saucer) on top and turn the form with a cupcake onto a plate. I carefully remove the form. Fondant is very fragile!!!

Serve such a dessert warm, cutting the middle so that the filling pours onto a plate. You can decorate with berries, fruits, mint leaves. Good served with scoops of ice cream. You can also sprinkle with cocoa or powdered sugar. Bon Appetit!

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 ( step by step recipe with a photo we will provide) 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:
- dark chocolate High Quality- 2 pieces, 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!

Fondant - trendy French chocolate dessert, something between liquid chocolate and chocolate muffins. If you do not finish it, you will get a viscous drink, if you overdo it, enjoy the cupcake. Either way, it's delicious. Very tasty. But for chocoholics impossible temptation. In the sense that it is impossible to resist.

A distinctive feature of the fondant is the liquid middle: completely “pouring” or similar to viscous melted chocolate. To get just this, you will have to comply with the technology, temperature and time conditions. Perhaps your first fondant will come out in a lump, not too “wet”, but a little patience - and an exquisite French dessert will be subdued! All it takes is a little cooking fight… Well… maybe a couple of fights.

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

Cooking time: 7 minutes / Yield: 6 pieces

Ingredients

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

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

Cooking

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

We break the eggs into a bowl.



Pour sugar here and beat with a mixer. How to beat? Confectioners, including very famous ones, advise different things. I tried both to a lush white foam, and with a whisk, without being too zealous. Believe me, the result is the same. So beat as you like, in any case you will be right.



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



Add chocolate broken into small pieces.



We put the container in a water bath. Melt the chocolate completely, stirring the mass a couple of times in the process.

Allow the chocolate mixture to cool slightly before adding to the beaten eggs so that they do not curdle. Then in small portions, in a thin stream, stirring all the time, we introduce melted chocolate into the egg mass.



Pour the sifted flour and again carefully, using the folding method (bottom, from the bottom, up, as if carefully scooping out and folding), mix. Flour, as you can see, is very small - 90 grams. Actually, that's all, the biscuit is ready.

As I show basic recipe Fondana, I didn't add anything. But at this stage, you can pour in liquor, rum, vanilla extract, sprinkle with cinnamon powder or matcha tea. I really like the Amaretto and the matcha.



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



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



We spread the dough into cells somewhere in 3/4.



We put the molds on a baking sheet and place in a heated oven. Bake for 5 to 12 minutes (7 was enough for me). Do not open the oven door at this time. We check the readiness of the fondant with a finger - the top of the cupcake should be baked, but remain soft - this means that the middle will be liquid.

Let the finished cakes cool slightly. If you see that they don't slide well and won't come out with minimal effort on your part, make it easy for yourself by carefully inverting the cupcakes onto a plate.

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

Learning how to make fondants. Experiences. O_o)

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

Everything you see in the photos is fondant. But the perfectionist does not sleep, but achieves perfectly flowing lava!

All failures are related to baking time at a certain temperature − oven is important. The ideal option is with convection: hot air will be distributed evenly, which will make it possible for the walls and bottom of the fondant to bake, to cling to the top and remain liquid in the middle. In the mode of upper and lower uniform heating, it will also work. To be sure, bake one fondant first and adjust the time needed for your oven.

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

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

Before you - "the first pancake is lumpy." If yours looks like the photo, don't worry, it will get better. You can’t say that they didn’t work out at all, right? For example, the last option is already quite a fondant, and it is cooked correctly, with a liquid center, only “crushed” and not served very well.

Learn how to cook and serve fondants. Experiences 🙂

These chocolate fondants were baked for 13 minutes - they were overcooked and already almost like cupcakes, although the inside is wet.

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

And here the muffin was overexposed quite a bit, literally one minute. You see, the middle is liquid, but it still lacks fluidity. Please note that the fondant, which is "overcooked", rises the cap, like a muffin, and the more cooked, the higher the dome. That's right, this is a muffin, only special, “melting”, and instead of a hat, it should have a small funnel.

Just one minute was too much

More details and recipe details

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

The density of chocolate fondant depends on the number of eggs - the more, the denser it is. In some recipes, there are recommendations to keep the dough in the refrigerator for 3 hours so that the chocolate gives the mass its density.

You can take any form for baking: round, rectangular, square. The material of the form also does not matter. However, remember that ceramic and steel must be lubricated and powdered. Silicone - optional. Forms without a bottom are very convenient, as pulling out delicate dessert one of them is much easier.

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

Fill the forms three-quarters full so that the fondant has room to rise. Do not be alarmed if the fondant, having risen, settles a little. This is fine. His aristocratic fragility is also normal - he is such a breed. No wonder: there is so little dough in it! But a lot of chocolate.

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

White chocolate fondant

Special fondant. I have come across several variations and they all look exquisite. Recipes may include condensed milk (no sugar is added then), corn and maple syrup, rum, liquor and cognac, as well as all sorts of "highlights" like matcha tea powder (and then the lava will be greenish) or lemon peel, cinnamon or almond extract. Fantasize!

Ingredients and preparation:

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

Instructions for the preparation of all fondants are the same, with some nuances. Here, as usual, melt the pieces in a water bath white chocolate. Beat the egg with a blender, add condensed milk, beat again. We combine melted chocolate and a beaten egg with condensed milk and flavor, knead by folding and add the sifted flour. Knead again, put into molds. We bake in the same way as dark fondants (see above).

Fondant with white chocolate

Can you cook fondant in the microwave?

The microwave oven warms up from the inside, so it will not work to make cakes with a liquid filling. Rather, you get “liquid” cupcake walls and a solid center. Chocolate muffins are perfectly baked in the microwave, literally in one minute, and fondants are best made in the oven. However, if one of our readers got chocolate fondants with a pouring center, write about this experience in the comments, please.

Serving Fondane

(photos from the Internet)

It is important to know that the most important thing in fondant is not to prepare it - it is mastered quickly, but to serve it. Proper serving- the final part of the chocolate fondant recipe. Without designer input, amazing, mouth-watering fondant ... erm ... not too beautiful.

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

Chocolate fondant can be sprinkled with powdered sugar or cocoa powder. It can be garnished with mint leaves or chopped almonds.

Chocolate fondant with caramel sauce sprinkled with ground coffee

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

An excellent substitute for ice cream is fruit sorbet.

Experiment. Enjoy. Fund ideas supply of fondant. And enjoy again.

Chocolate fondant with a liquid center is a popular and loved by many dessert, which is a cross between classic muffins and melted chocolate. This recipe is often referred to as “chocolate lava”, “volcano”, or simply “chocolate muffins with liquid filling”, but the essence remains the same. All this is one and the same wonderful pastries, the main "highlight" of which is the fluid center.

In general, the process of making fondant can be called simple. An easy dough is kneaded with a large amount of dark chocolate, poured into molds and sent to the oven. The only "exciting" moment is baking dessert. In our step-by-step recipe with photos, we will look at how to make chocolate fondant correctly.

Ingredients:

• dark chocolate - 100 g;
• butter - 50 g;
• eggs - 3 pcs.;
• flour - 40 g;
• sugar - 40 g;
• cognac, rum or any liquor (optional) - 1-2 teaspoons.

Chocolate fondant with liquid center step by step recipe with photo

1. Break the chocolate into pieces, place in a heat-resistant container. Add butter cut into small pieces. We make a “water bath” - we place a container with chocolate in a pot of water that is suitable in size. The liquid must not touch the bottom of the bowl!
   
2. While actively stirring, melt the chocolate slices until all the clots are completely melted and a homogeneous glossy mass is obtained. It is important not to overheat the chocolate, otherwise it may curdle! The fire under the pan should be minimal.
   
3. Immediately remove the finished chocolate mass from the stove and cool slightly. In a separate bowl, mix eggs with sugar. Beat lightly with a whisk - combine the components into a homogeneous composition.
   
4. Pour the sugar-egg mixture over the chocolate. For flavoring, pour in cognac / rum or any liquor (if you wish, instead of alcohol, you can add vanilla extract or simply skip this step). We stir the mass.
   
5. Add flour and stir chocolate dough to smoothness and uniformity.
   
6. Rub the cupcake molds with butter. If ceramic containers are used, the bottom and walls must also be sprinkled with flour to make it easier to remove the finished dessert. Silicone molds are easy to grease. Pouring chocolate dough. In total, 7-9 small molds are required.
   
7. We preheat the oven to a temperature of 200 degrees, and then proceed to the most crucial moment - baking chocolate fondant. It is very important not to miss the moment and not to overexpose the dessert in the oven - ideally, the cupcakes should seize along the edges, and remain liquid in the middle. On average, this takes 7-12 minutes, but the baking time is highly dependent on the volume of the molds and the features of the oven. In order not to be mistaken, we recommend that you first bake one fondant and choose the optimal time, and only then cook the rest. If the dessert is completely baked, it will also be delicious, but still, the ideal fondant should be with a liquid filling.
   
8. We take out the finished dessert from the oven. We wait a couple of minutes, and then we extract from the forms. Serve the chocolate fondant with the liquid center warm. The classic and best addition to this dessert is a scoop of ice cream. Berries (strawberries, raspberries, fresh or cocktail cherries, etc.) complement the taste well.
   

Chocolate fondant with a liquid center is ready! Bon Appetit!