Chocolate fountain cupcakes. Chocolate fondant or muffin: a recipe for French cuisine. White Chocolate Lemon Fondant

Fondant is the real ideal of chocolate dessert, 100% champion in this genre!

Fondant is a trendy French chocolate dessert, a cross between liquid chocolate and chocolate muffins. If you do not hold it, you will get a viscous drink; if you do it, you will enjoy the cupcake. Either way, it's delicious. Very tasty. And for the chokaholics impossible temptation. In the sense that it is impossible to resist.

A distinctive feature of the fondant is a liquid middle: completely "pouring" or similar to viscous melted chocolate. To get exactly this, you will have to observe the technology, temperature and time regimes. Perhaps your first fondant will come out lumpy, not too "wet", but a little patience - and an exquisite French dessert will be conquered! Just a little culinary fight is enough ... Well ... maybe a couple of fights.

So, step by step recipe chocolate fondant with liquid center.

Cooking time: 7 minutes / Output: 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

Prepare melted butter and cocoa powder to lubricate the tins.

Preparation

We immediately warm up the oven, because preparing the fondant dough is a quick matter, and you need to place the muffins 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 a whisk, not too zealous. Believe me, the result is the same. So whip whichever way you like best, you'll be right either way.

Put soft butter in another container. We extract the butter from the refrigerator in advance: we will heat 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.

Cool the chocolate mass slightly before adding to the beaten eggs to prevent curdling. Then in small portions, in a thin stream, stirring all the time, introduce melted chocolate into the egg mass.

Pour in the sifted flour and again carefully, by folding (from the bottom, from the bottom, up, as if carefully scooping and folding), mix. As you can see, there is very little flour - 90 grams. Actually, that's all, the biscuit is ready.

Since I'm showing a basic fondant recipe, I haven't added anything. But at this stage, you can pour in liqueur, rum, vanilla extract, add cinnamon powder or matcha tea. I really like it with Amaretto and matcha.

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

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

We lay out the dough into the cells by about 3/4.

Place the molds on a baking sheet and place them in a preheated oven. We bake for 5 to 12 minutes (7 was enough for me). The oven door does not need to be opened at this time. We check the readiness of the fondant with a finger - the top of the cake should be baked, but remain soft - this means that the middle will be liquid.

Cool the finished cakes slightly. If you see that they do not slide well and do not come out with minimal effort on your part, make it easier for yourself: gently turn the cupcakes onto a plate.

Serve warm. For guests - cut slightly so that the chocolate lava flows out a little. Or pouring chocolate icing on top. ...

Learning to cook fondants. Experiments. 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 is, by and large, not a mistake. But we are talking about "very wet" and evaluate from this point of view.

Everything you see in the photographs is fondants. But the perfectionist does not sleep, but achieves perfectly pouring lava!

All failures are associated with baking time at a certain temperature - the oven is of great importance... The ideal option is with convection: hot air will be evenly distributed, which will make it possible to bake the walls and bottom of the fondant, grab onto the top and remain liquid in the middle. In the mode of upper and lower uniform heating, it will also work. To be on the safe side, bake one fondant first and adjust the time it takes for your oven.

Baking time for medium-sized metal and ceramic molds is about 12 minutes. For small molds, as well as for silicone ones, as 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 origin of the dessert is due to the luck of a French pastry chef: he just did not finish the chocolate muffins and presented the production marriage as his new masterpiece. Be that as it may, an interesting delicacy has appeared, which is easy to prepare at home.

Before you - "the first pancake is lumpy." If you get it as in the photo, do not worry, it will be better further. This is not to say that they did not work out at all, right? For example, the last option is already quite a fondant, and it is prepared correctly, with a liquid center, only "crushed" and not served very well.

Learning to cook and serve fondants. Experiments 🙂

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

Muffins with a wet center à la fondant. We spent 13 minutes in the oven.

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

Just one minute turned out to be superfluous (

More details and recipe details

The classic dessert fondant 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 spread, with a combination of milk and dark chocolate, with the inclusion of cocoa powder in the dough, in addition to chocolate.

The density of a 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 baking dish: round, rectangular, square. The material of the mold is also irrelevant. However, remember that ceramic and steel must be lubricated and sprinkled. Silicone - optional. Forms without a bottom are very convenient, since it is much easier to pull out a delicate dessert from them.

On the English-speaking Internet, liquid-filled chocolate muffins can be "Google" not only as fondants ( fondant au chocolat), but like chocolate volcanoes or chocolate lava cake - there really is a similarity to volcanic lava! And chocolate brownie with a "pouring" middle is often referred to as a chocolate flan. Do you know what a 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 the fondant has room to climb. Do not be alarmed if the fondant rises and sags 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 there is a lot of chocolate.

Chocolate fondant - a recipe from Julia Vysotskaya, almost a synopsis, in short:

White chocolate fondant

A special fondant. I've seen a few variations and they all look sophisticated. Recipes may include condensed milk (no sugar is added then), corn and maple syrup, rum, liqueur and cognac, as well as all sorts of "raisins" like matcha tea powder (which will make the lava greenish) or lemon peel, cinnamon or almond extract. Imagine!

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 peel.

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

Fondant with white chocolate

Can fondant be cooked in the microwave?

The microwave oven heats up from the inside, so making cakes with a liquid filling will not work. Rather, you will get "liquid" sides of the cake and a firm center. Chocolate muffins are perfectly baked in the microwave, literally in one minute, and fondants are best done in the oven. However, if some of our readers got chocolate fondants with a pouring center - write about this experience in the comments, please.

Fondant feed

(photos from the Internet)

It is important to know that the most important thing in a fondant is not to cook it - it is mastered quickly, but to serve. Serving right is the final part of a chocolate fondant recipe. Awesome, mouth-watering fondant without design presentation ... um ... not too beautiful.

The classic is a fondant with a scoop of vanilla ice cream on top. White and brown, hot and cold - very tasty and effective.

Sprinkle the chocolate fondant with powdered sugar or cocoa powder. It can be garnished with mint leaves or almond crumbs.

Chocolate fondant with caramel sauce, sprinkled with ground coffee

However, the experiments have not been canceled! 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 with ideas filing fondant. Enjoy again.

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

Chocolate fondant recipe for two servings:

Chocolate (in original recipe bitter, with 70-90% cocoa) - 70 grams (I used milk without additives, because I love it more than dark)
Butter at room temperature - 25 g.
Chicken egg - 1 pc.
Granulated sugar - 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 this, I told in a separate recipe, but I will show in this one too.

Boil water in a saucepan and remove from heat. Place the bowl of 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 one egg and granulated sugar (25 g) with a mixer.

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 all we have to do is stir with a spatula.

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

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

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

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

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

Cool the finished chocolate delicacy.

Turn over on a saucer 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 for a longer time. For example, I baked this cupcake for 12 minutes: it rose remarkably and grew in size. This dessert is impossible to spoil! If you can't get the liquid center fondant the first time around, you'll end up with a delicious chocolate muffin or baked goods like.

A delicious crack appeared on the surface of the chocolate cake. Let cool the cake for 5-10 minutes, then you can taste it.

In its structure, chocolate fondant, overexposed in the oven, turns out to be a delicious cake with an 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 one thing in common: thanks to the large amount of butter and chocolate, these cakes simply melt in your mouth!

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

Bon Appetit! I am happy to answer all questions about the recipe! Please do not hesitate to ask questions, share reviews, add photos of the resulting desserts. Any feedback will be very grateful to me.

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If you want to surprise your loved ones with a delicious dessert, then prepare a chocolate fondant for them. This French dessert is a small muffin with a liquid or soft filling and a crispy crust. This article will show you how to make a chocolate fondant at home so you can pamper yourself on holidays and weekdays.

French chocolate dessert. Classic recipe

Chocolate fondant is prepared in a very simple way from the simplest products. However, without experience, you may not immediately get the result you hoped for. Therefore, we recommend that you prepare one cupcake first and assess the condition of the filling. Then you can adjust the oven temperature and time it. We will prepare a chocolate cupcake (fondant) as follows:

An exquisite French dessert made of chocolate goes well with berries, caramel, vanilla cream and mint. However, connoisseurs believe it is best served with a scoop of ice cream. Dessert "Chocolate fondant" is prepared as follows:

To get started, turn on the oven so that it has time to warm up by the time you finish preparing the dough. Grease silicone or metal muffin tins.
Prepare a steam bath. To do this, put a saucepan on the fire and wait until the water boils in it. Chop 200 grams of chocolate into a wide bowl, add 100 grams of butter to it and place the dishes on the pan.
When the chocolate is melted and smooth, remove from heat and let cool.
Take three chicken eggs and separate the whites from the yolks.
Beat the yolks with a mixer along with two whole eggs and 70 grams of sugar. The proteins in this recipe are not useful to us.
Combine the cooled chocolate and egg mass with a pinch of salt, and then fill the mold with the resulting dough.
Bake the muffins in the oven until tender and serve hot. Be sure to garnish each serving with a scoop of ice cream.

Chocolate muffin in a cup

If you want to make your loved ones a pleasant surprise Sunday morning, then be sure to read this recipe. This delicious liquid chocolate dessert can be prepared and served directly in a glass dish. Making chocolate fondant in the microwave is very simple:

Whip 200 ml of cream with a mixer and send it to the refrigerator so that the foam does not settle.
Melt 110 grams of dark chocolate and 90 grams of butter in the microwave.
Beat three eggs with a whisk with 120 grams of sugar until fluffy.
Combine the egg mixture with chocolate and 40 grams of flour. Stir the dough.
Lubricate a beautiful glass (cup or ceramic bowl) with butter and sprinkle with brown sugar on the inside. Fill the dish 2/3 full with dough and place in the preheated oven for seven minutes.

When the middle of the dessert begins to fall inward and the edges move away from the wall, the glasses can be removed from the oven. Garnish with whipped cream, chopped nuts, and fresh berries and serve immediately.

You can prepare this wonderful dessert using a multicooker - an irreplaceable assistant in the kitchen. To do this, you will need:

Fondant in orange

The peculiarity of this dessert is its original form of serving. We are sure that your guests will not remain indifferent at the sight of this dish, and its taste will be remembered for a long time. How to make Chocolate Fondant dessert? The recipe is as follows:

Melt 200 grams of dark chocolate and 100 grams of butter in a water bath.
Beat three eggs with 40 grams of sugar.
Combine food, add 30 grams of flour and mix well. For flavor, you can add a little brandy or orange essence.
Take a few oranges, cut each in half, carefully remove the pulp and fill the rind with dough.

The chocolate fondant is baked for about ten minutes and served while still hot.

Chocolate fondant with nuts

Flavored muffins with liquid filling and nutty flavor are the perfect treat for your guests. Below is a look at how to make a chocolate fondant. The recipe is simple:

Melt 100 grams of dark chocolate in a water bath, pour rum or liqueur into the resulting liquid.
Then add 60 grams of butter and 50 grams of powdered sugar to the chocolate.
Add two eggs, 20 grams of cocoa to the mixture and mix well.
Grind hazelnuts or almonds into crumbs using a coffee grinder and add to the dough.
Grease ceramic muffin tins, sprinkle with cocoa and fill with dough.

Bake the muffins for five to ten minutes and serve with the cappuccino tea.

Fondant with cherries

The ripe berry flavor will make this chocolate dessert even more attractive. We will cook it like this:

Chocolate fondant with banana

Children and adults will love this original dessert with a fruity taste. To make a chocolate banana fondant, read the instructions carefully:

Break one chocolate bar into small pieces and melt it in a water bath.
Puree half an avocado and add to the chocolate mass.
Mash one large banana with a fork and mix with 60 grams of sugar.
Combine food and whisk lightly. Add 50 grams of sifted flour and stir again.

Bake the dessert in a preheated oven for about ten minutes. Remember, if you overexpose the fondants in the oven, you will end up with hard-core muffins. Sprinkle with grated almonds or peanuts before serving.

We hope you enjoy a delicious chocolate dessert that even an inexperienced hostess can handle. Use the recipes that we have selected for you and please your loved ones with original treats.

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

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

Dessert chocolate fondant is very chocolatey, and if you do not like dark bitter chocolate, replace it with milk chocolate, but then you will have to reduce the amount of sugar, otherwise it will be very sweet. Also, sometimes, instead of butter, margarine or a vegetable-butter mixture is added to it, but I like it more with butter. And this is Liza Glinskaya's recipe, and she is well versed in desserts.

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

Ingredients:

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

How to make a chocolate fondant

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

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

Beat eggs with sugar in a separate container until sugar dissolves. It is important that it dissolves completely.

I add the egg mixture to the cooled chocolate mass. It is important to do this and not vice versa to make your dessert more fluffy.

Stir until smooth and add flour. It must first be sieved and mixed again until smooth. The consistency is like a fat sour cream.

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

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

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

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

They can be removed very easily from silicone molds, and when I cut them, a liquid middle flows out, then everything was done correctly. Top can be sprinkled with grated chocolate or, like me, powdered sugar.

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

Chocolate fondant (French fondant au chocolat - melting chocolate) is a small cake with a hard 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 the fondant is similar to the chocolate soufflé, but the fondant is baked in the oven, microwave or multicooker, which provides a crispy shell to the chocolate cake with a liquid filling. A small amount of flour is added to the fondant dough, cocoa and eggs form the structure of the dessert. The latter are not separated, as in the preparation of a chocolate soufflé, which makes the finished fondant dense, moist and very chocolatey in taste.

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

What is Fondant au chocolat: the history of French dessert

The history of the origin of the chocolate fondant - a relatively young dessert, in contrast - still causes controversy among culinary experts.

French chef Jean-Georges Fongerichten, who immigrated to the United States in 1985, claims that he invented the liquid-filled muffin in 1987 at Lafayette, New York. As the restaurant staff attests, the chef accidentally pulled the cake out of the oven too early, and this is how the chocolate fondant came about with an unbaked liquid center.

On the other hand, the famous French pastry chef Jacques Torre, known by the nickname "Mister Chocolate", claims that similar desserts called 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 the fondant says that the French chef Michel Bra invented the fondant in the Laguillol restaurant by putting a piece of frozen chocolate cream before baking dessert.

Secrets of making fondant - chocolate cake with liquid filling

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

Fondant preparation usually starts with beating eggs with sugar, then the eggs are combined with melted chocolate and butter. Cupcakes are usually baked in small ceramic tins - ramekins, cooked in silicone tins, like, or in metal brioche tins.

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

During baking, the muffins rise strongly in the tins, then fall off. Due to the minimum content of flour in the composition, the liquid filling does not taste soggy.

The secret to making fondant is not to overexpose the dessert in the oven, otherwise you will end up with a brownie rather than a dessert with a liquid filling. If, however, you take out the baked goods from the oven too early, it will not be possible to separate them from the walls of the form.

DoughVed advises. There is a simplified version of fondant preparation: you can place a chocolate truffle in the center of the dough before baking.

The structure of the dessert with melted chocolate is lighter than that of a similar chocolate cake without flour. The minimum amount of flour reduces. 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%.

Serve chocolate fondant, sprinkled with powdered sugar, along with a scoop of vanilla, coffee ice cream, or together with an ice cream. For an elegant serving of fondant, sprinkle a little cocoa on a serving plate.

Chocolate fondant with liquid center: a step-by-step recipe

30 minutes to prepare

10 minutes to cook

575 kcal for 1 serving

Chocolate fondant - a recipe with a photo at home step by step adapted from the 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 greasing forms;
large chicken eggs - 2 pcs.;
egg yolks - 2 pcs.;
sugar - 50 g (quarter cup);
salt - a pinch;
wheat flour - 2 tbsp. + for dusting forms;
powdered sugar for serving;
fresh berries for decoration (optional).

Preparation

Preheat the oven to 230 o C. 4 baking tins (ramekin or silicone) with a diameter of 7-8 cm and a height of about 5 cm, grease with oil and sprinkle with flour. Shake off excess flour and place the molds on a baking sheet.
To prepare the fondant, beat the eggs, separated egg yolks, sugar and salt in a large bowl with a whisk or using a mixer.
Break the chocolate into pieces. We put a bowl of chocolate pieces and butter in a water bath. Without stopping stirring, melt until smooth.
Remove from heat and immediately combine the chocolate mixture with eggs and flour. Pour the dough equally into the prepared molds. We leave at room temperature for half an hour.
Bake for 10-12 minutes or until tender. The finished fondant should have baked edges and a slightly "movable" center. If in doubt about the correct cooking time for your oven, try baking 1 cake first and then adjusting the time for the others.
Remove the fondants from the oven and let them cool slightly for 1 minute. Carefully, so as not to burn your hands, 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 cake tins. Decorate with icing sugar and fresh berries if desired and serve warm fondant immediately.

Fondant with cocoa without chocolate

You can make a 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

ghee butter - 60 g;
chicken egg - 1 pc .;
sugar - half a glass;
vanilla extract - 1 tsp (optional);
cocoa - 1 tablespoon;
flour - 1 tablespoon;
mold oil;
ice cream or whipped cream for serving.

Cooking method

Preheat the oven to 180 o C. We heat the butter in the microwave and cool slightly.
Combine ghee with sugar, vanilla extract and egg. Beat with a whisk until smooth. Add cocoa and flour, mix thoroughly.
Divide the batter into two oiled ramekins. Bake for 10-15 minutes or until the edges harden.
We take out, cool for a couple of minutes and serve with ice cream or decorate with whipped cream.

Chocolate fondant: recipe from Julia Vysotskaya

The recipe for Yulia Vysotskaya's chocolate fondant differs from the classic one: the dough is more airy due to the baking powder, the chocolate-nut paste makes the dessert even more unique.

It will take

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

How to cook

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

Chocolate fondant cake: a recipe from Lisa Glinskaya

Elizaveta Glinskaya's chocolate fondant is prepared using the technology of the famous pastry chef Michel Bra. Before baking, part of the dough must be frozen: according to this recipe, a fondant with a liquid center can be obtained even by 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 tablespoons

Recipe

Pour some water (about 2-3 cm) into a small saucepan or stewpan and bring to a boil. Place a thick-walled bowl (a fireproof glass is perfect) on top of a saucepan. The bottom of the bowl should never touch the boiling water.
In the resulting steam bath, we heat the butter together with the pieces of chocolate, stirring constantly. Remove melted chocolate from heat and cool to 30-36 ° С.
While the chocolate is cooling, beat the sugar with eggs until the sugar crystals are completely dissolved. Combine eggs, melted chocolate and flour. Mix well.
We place part of the dough in ice molds and put it into the freezer until it freezes completely.
Grease the baking dishes 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 tins on a baking sheet for 8-10 minutes at 180 ° C. We take out, cool slightly and serve immediately.

Chocolate Fondant by Gordon Ramsay

For 4 servings

softened butter - 50 g + ghee - 1 tablespoon;
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

Lubricate four baking dishes with a diameter of 7-8 cm with half a tablespoon. ghee and put in the freezer for 2 minutes. We take out, coat with oil again and sprinkle with cocoa through a sieve. We put the forms in the refrigerator.
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.
Using a whisk, beat the egg and yolk with sugar. We add parts to the cooled chocolate mass, stirring each time, then add the liqueur. Sift flour, mix again.
We spread the liquid, as on, dough in 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 begins to come out of the molds, remove the fondant from the oven. Cool slightly and sprinkle with cocoa. Serve immediately with a scoop of vanilla ice cream.

Lava Cakes

In English-speaking countries, the recipe for chocolate fondant is better known as Lava Cakes, which means "lava cake" or "lava cake" stuffing.

For 2 servings 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 of a glass + for forms;
instant coffee - 0.5 tsp;
vanilla ice cream or ice cream.

How to make lava cake

Preheat the oven to 220 ° C. Grease two ceramic molds with a diameter of 7-8 cm and sprinkle with flour.
Break the chocolate into pieces, cut the butter. We put it in a microwave oven and put it in the microwave at maximum power for 30 seconds. We take out, mix and put in the microwave again. We repeat the procedure until the chocolate mass is completely homogeneous.
We introduce powdered sugar, then an egg, yolk and vanillin. Mix thoroughly.
Add flour and instant coffee, stir until smooth. Pour the chocolate dough into prepared molds.
We bake a chocolate fondant according to this recipe (lava cake) for 12-14 minutes or until the decorated edges of the dessert. We take out, cool for 1 minute, gently turn on a plate and serve lava cake with ice cream to the table.

White Chocolate Lemon Fondant

White fondant with lemon zest will surely please not only adults, but also children.

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

Cut the butter into cubes. Grind white chocolate with a knife or break it with your hands. We melt the chocolate with butter in the microwave for 30 seconds at a power of 440-500 W. We take out, mix and put in the microwave again.
We repeat the procedure until the chocolate and butter form a completely homogeneous mass. Alternatively, you can use a water bath.
Beat the sugar with the egg with a whisk for a couple of minutes. Without stopping whipping, we gradually introduce melted chocolate.
Sift flour into a mass, add lemon zest and stir.
We grease two round ceramic molds with a diameter of 7-8 cm with oil and dust with flour. We fill them with batter and send them to an oven preheated to 160 ° C for 12-14 minutes.
Remove, cool slightly and turn 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 multicooker will come to the aid of those with a sweet tooth: in it you can bake portioned fondants in silicone molds or one large chocolate cake.

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

Cut the butter and chocolate into small cubes (you can break a chocolate bar with your hands) and put them in the multicooker bowl. Cooking under an open lid, stirring occasionally, on the "Multipovar" program (for Redmond multicooker) or similar at a temperature of 80 ° C for 15 minutes.
Alternative: We drown pieces of chocolate with butter in a water bath or in the microwave.
Pour the chocolate-butter mass into a clean dish. Beat eggs and sugar separately.
Gradually add to the beaten eggs, and then the chocolate, without stopping stirring until smooth.
Cover the multicooker saucepan with baking paper. Pour in the dough and close the lid. Cooking on baked goods for 20 minutes. After the end of the program, carefully open the lid, turn the dessert onto a platter and, after slightly cooling it, serve it to the table.

Fondant in the microwave in a mug

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

For 1 serving

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.

Preparation

Combine loose ingredients in a bowl: cocoa, flour, baking powder, sugar and salt. Pour in butter and milk, stir until all the lumps are gone.
Pour the dough into a ceramic mug. The mug should be roomy, at least 400 ml volume. The dough rises strongly during the baking of the chocolate fondant in the microwave.
Place chocolate in the center of the dough and immerse it inside, pressing down with a spoon.
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.
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, if necessary, bake the cake.
We take out the mug with fondant from the microwave and serve the dessert to the table.

How to make fondant at home: answers to recipe questions

What can you bake fondant in? The easiest way is to bake the dessert in ceramic frames 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 downward.
What can you freeze a chocolate fondant in? You can freeze the dough in the refrigerator in ceramic tins before baking, but no longer than 8 hours.
What is the difference between fondant and brownie? Fondant differs from brownie with a liquid filling: in the first dessert it is there, but in the second it is not.
What is the difference between a chocolate flan and a fondant? Flan and Fondant have almost nothing in common. Fondant is a cupcake with a liquid center, while flan is an open cake with a sweet or savory filling, like.
How to serve and how to eat the fondant? Flan must be served warm on a separate portioned plate, garnished with powdered sugar, ice cream sundae, whipped cream, fresh berries or your favorite jam (or). Berries can be added to the dough and before baking the dessert, as in. The cake is eaten with a dessert spoon.