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Chocolate fountain recipe. Chocolate fountain recipe. White chocolate fondant with liquid center

A true French fondant is a delicate, small-sized cake with a crispy chocolate crust and a liquid filling that flows out of the warm pastry when cut. It is this filling that gives the dish the right to be called “fondan”.

Below are some of the simplest recipes for a dish that came from France and has a beautiful name - fondant. However, experienced housewives know that in order to achieve an ideal result, you will have to try.

Real chocolate fondant at home - photo recipe step by step

Baking is very easy to prepare, but requires precision in preparation. If you keep it in the oven, the center will become hard and you will end up with a regular cake. Therefore, it is advisable to practice on the first product in order to correctly determine the baking time.

Cooking time: 35 minutes

Quantity: 2 servings

Ingredients

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

Cooking instructions

How to make chocolate fondant with a liquid center

One of the most popular recipes is chocolate fondant, and it can be complemented by ice cream, cream, chocolate, or fruit cream. But first you should try to make the simplest chocolate fondant.

Ingredients:

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

Algorithm of actions:

1. This portion of food should be enough for 4 cupcakes, just enough 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 slices, place in a fireproof container, add butter. Place the container in a water bath and heat, stirring, until a homogeneous mass is obtained. Cool.
3. Beat the eggs with sugar; the easiest way to do this is with a mixer. The sugar-egg mass should increase several times and resemble foam in consistency.
4. Now add the butter-chocolate mass to it. Add flour and stir.
5. The dough should be thick, but fall off the spoon. It needs to be placed in molds, which must first be greased with butter and sprinkled with flour (you can use cocoa powder instead).
6. Place in the oven and preheat it. Set the temperature to 180°C. Baking duration is from 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. Flip and serve while warm.

It may not be possible to achieve the desired effect the first time - so that there is a cupcake on the outside and liquid chocolate cream on the inside. But a persistent housewife will find optimal conditions to really amaze her family with her skills.

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 they can work wonders in the kitchen. Below is the recipe for making chocolate fondant.

Ingredients:

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

Algorithm of actions:

1. The process of making this chocolate fondant is slightly different from the previous one. The first step is to beat the eggs with sugar.
2. Sift the flour into a separate container so that it is “filled” with air, then the baked goods will also be more airy.
3. Add flour to the egg-sugar mixture, you can mix using the same mixer.
4. Melt the chocolate and butter in a separate container; a microwave oven is also suitable for this process.
5. Stir well, cool slightly, add to the egg-sugar mixture.
6. Grease microwave-safe molds with butter and sprinkle with flour. Lay out the dough.
7. Microwave for 10 minutes. Remove, cool, and turn out onto serving plates.

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

The main thing in this matter is to get used to your own oven or microwave, to understand how much time it takes to get real fondant - with a crispy, appetizing crust on the outside and 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 some time at room temperature, then when kneading the mixture will turn out more homogeneous.
2. The chocolate for fondant is bitter, from 70%, it has a pleasant aroma, the bitterness will not be felt, since sugar is used.
3. In order for the eggs to beat easily, they need to be cooled. You can add a few grains of salt; experienced chefs say that this also makes the whipping process easier.
4. The classic way to beat is to first separate the yolks from the whites. Grind the yolks with a small amount of sugar. Separately, beat the whites with sugar, then combine everything together and beat again.
5. Some recipes do not contain flour at all; cocoa plays its role. To improve the aroma of fondant, you can add a little vanillin or use vanilla sugar to beat with eggs.

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

The recipe, which is quite simple, is a real decoration for any holiday. People who see this miracle for the first time perceive the culinary masterpiece as something new and unusual. Many people constantly order a chocolate fountain instead of the usual cake. You can make this delicacy yourself at home. You need to purchase a special device. The result will be no worse than in a cafe or restaurant.

Recipe "Miracle Waterfall"

The chocolate fountain is a real miracle, which can increasingly be found at various celebrations (banquets, weddings, anniversaries, birthdays, meeting friends), parties and children's parties. This chocolate dessert appeared in Russia recently and immediately gained popularity. A lot of cream roses on cakes no longer attracts attention, because everyone wants to enjoy the new product.

The device itself consists of several cascades and can have a height from 20 cm to 1 m. Before starting, the required amount of product is placed in the lower container. During its operation, there is a constant circulation of hot chocolate. You can easily make it yourself and enjoy the unusual look.

The “Miracle Waterfall” recipe will not leave any chocolate lover indifferent. Many fans of sweets have already learned how to prepare this extraordinary delicacy at home. An original dessert made from white and dark chocolate using various fruits, marshmallows, and marshmallows will appeal to both kids and adults.

Professionals for preparing this dessert consider the best option to use special varieties of chocolate intended specifically for fountains.

To prepare the treat you will need the following ingredients:

• 3 bars of white chocolate;
• 4 bars of dark chocolate;
• 1 tbsp. l. refined olive oil (can be replaced with sunflower oil);
• 50 g of any liqueur;
• strawberries, kiwi, grapes, bananas and other fruits;
• white and colored marshmallows;
• walnuts.

Method of making a fountain

First, let's take white and dark chocolate bars. Melt it in a water bath. In total we get 700 g of raw materials, and to prepare a chocolate fountain you need at least 500-600 g of chocolate. The combination of white and dark chocolate gives a more refined taste, which is significantly different from its regular milk counterpart. Then add a tablespoon of olive oil to the resulting mixture to give the chocolate better consistency and good fluidity. Mix thoroughly.

Then add liqueur, which will give an unusual taste and light aroma. Pour the resulting mixture into the machine (chocolate fountain) and turn it on. A few minutes after heating we will get a flowing “chocolate miracle”. Take fruits, marshmallows, nuts, dip them in chocolate and enjoy the taste! Fruits can be chosen depending on the season, and marshmallows can be replaced with marshmallows.

Chocolate fondant

Using the chocolate glaze from the Chocolate Fountain recipe is perfectly acceptable for another dessert.

Chocolate fondant is a very popular, tasty and unusual pastry.

Most people often confuse these two delicacies.

To prepare it, we use the chocolate mixture, which is made according to the previous recipe, and add other ingredients. To make fondant we need products in the following quantities:

• 300 g liquid chocolate mixture;
• 4 chicken eggs;
• 100 g natural butter;
• 80 g of premium wheat flour;
• 100 g sugar.

The method for preparing fondant is quite simple. To begin, thoroughly mix the heated chocolate mixture with slightly softened butter, add eggs beaten with sugar. Then, gradually stirring, add flour. The dough should not be very thick. You should have the consistency of thick sour cream. Grease baking pans with butter and sprinkle with flour or cocoa powder. Pour the dough, filling the containers about 2/3 full. Place in the oven preheated at 180°C for about 5-8 minutes. Electric ovens cook a little faster. Place the finished cupcakes on a plate and sprinkle with powder. Must be served warm.

Please and pamper your loved ones with delicious chocolate dishes. Bon appetit!

Chocolate fondant (French fondant au chocolat - melting chocolate) is a small cupcake 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 fondant is similar to chocolate soufflé, but fondant is baked in the oven, microwave or slow cooker, which gives the chocolate cake with a liquid filling a crispy shell. A small amount of flour is added to the fondant dough; the structure of the dessert is formed by cocoa and eggs. The latter are not separated, as when preparing a 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, a quick cocoa cake, a white chocolate cake, cake recipes for the slow cooker and microwave, and methods for preparing the dessert. from famous culinary experts - 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, still causes controversy among culinary specialists.

According to French-born chef Jean-Georges Vongerichten, who immigrated to the United States in 1985, it was he who invented the liquid-filled cupcake in 1987 at the Lafayette restaurant in New York. As the restaurant staff confirms, the chef accidentally pulled the cake out of the oven too early, which is how the chocolate fondant ended up with an unbaked liquid center.

On the other hand, the famous French confectioner Jacques Torre, known under 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 even before the invention of Vongerichten.

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

The third version of the origin of fondant says that the French chef Michel Bras invented fondant at the Laguille restaurant, putting a piece of frozen chocolate cream into the dough before baking the dessert.

Secrets of making fondant - a chocolate cupcake with liquid filling

Whoever invented the dessert with a liquid chocolate center, the ingredients remain roughly the same from recipe to recipe: chocolate, chicken eggs, butter, sugar and a small amount of flour. Some confectioners add cinnamon, orange or lemon zest, or even chili pepper when preparing dessert.

Preparation of fondant usually begins with beating eggs with sugar, then combining the eggs with melted chocolate and butter. Cupcakes are usually baked in small ceramic molds - ramekins, prepared in silicone molds, like, or in metal brioche molds.

It will be interesting: – basic recipe + 5 delicious ideas.

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

The secret to making fondant is not to overcook the dessert in the oven, otherwise it will turn out more like a brownie than a dessert with a liquid filling. If you remove the baked goods from the oven too early, it will be impossible to separate them from the walls of the pan.

DoughVed advises. There is a simplified version of preparing fondant: you can place a truffle chocolate candy 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 at least 50-70% cocoa content.

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

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

30 min to prepare

10 minutes to prepare

575 kcal per 1 serving

Chocolate fondant - recipe with photos step by step at home adapted from the cookbook by Jean-Georges Vongerichten.

Ingredients for 4 servings

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

Preparation

1. Preheat the oven to 230 o C. Grease 4 baking molds (ramekins or silicone) with a diameter of 7-8 cm and a height of about 5 cm with butter and sprinkle with flour. Shake off excess flour and place the pans on a baking tray.
2. To prepare the fondant, in a large bowl, using a whisk or a mixer, beat the eggs, separated egg yolks, sugar and salt until white.
3. Break the chocolate into pieces. Place a bowl with chocolate pieces and butter in a water bath. Without stopping stirring, melt until smooth.
4. Remove from heat and immediately combine the chocolate mixture with eggs and flour. Pour the batter equally into the prepared pans. 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 “movable” center. If you are unsure about the correct cooking time for your oven, try baking 1 cake first, then adjust the time for the rest.
6. 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 molds from the cakes. If desired, decorate with powdered sugar and fresh berries and immediately serve the fondant warm.

Fondant with cocoa without chocolate

You can prepare 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;
• oil for molds;
• ice cream or whipped cream to serve.

Cooking method

1. Preheat the oven to 180 o C. Melt the butter in the microwave and cool slightly.
2. Combine melted butter with sugar, vanilla extract and egg. Whisk until smooth. Add cocoa and flour, mix thoroughly.
3. Divide the batter between two greased ramekins. Bake for 10-15 minutes or until edges are set.
4. Remove, cool for a couple of minutes and serve with ice cream or garnish with whipped cream.

Chocolate fondant: recipe from Yulia Vysotskaya

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

Will need

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

How to cook

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

Chocolate fondant cake: recipe from Lisa Glinskaya

Elizaveta Glinskaya's chocolate fondant is prepared using the technology of the famous confectioner Michel Bras. Before baking, part of the dough needs to be frozen: this recipe will make fondant with a liquid center even for novice cooks.

Necessary

• butter – 150 g + for greasing;
• 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. Place a thick-walled bowl (fireproof 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 along with the chocolate pieces, stirring constantly. Remove melted chocolate from heat and cool to 30-36°C.
3. While the chocolate is cooling, beat the sugar and eggs until the sugar crystals are completely dissolved. Combine eggs, melted chocolate and flour. Mix well.
4. Place some of the dough into ice cube trays and place in the freezer until completely frozen.
5. Grease the baking molds and sprinkle with cocoa. Pour the dough into the prepared molds and drop 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 g;
• large chicken egg – 1 pc.;
• chicken yolk – 1 pc.;
• sugar – 60 g;
• coffee liqueur, rum or cognac – 2 tbsp;
• cocoa – 2-3 tbsp;
• 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 place in the freezer for 2 minutes. Take it out, coat it with oil again and sprinkle cocoa through a sieve. We put 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. Add in parts into the cooled chocolate mass, stirring each time, then add the liqueur. Sift the flour and mix again.
4. Pour the liquid dough into the cooled molds evenly, slightly short of the edge. Bake in an oven preheated to 200 o 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.

Chocolate lava cake (Lava Cakes)

In English-speaking countries, the recipe for chocolate fondant is better known as lava cake, which means “lava cake” or “lava cake”; variants of “chocolate lava”, “chocolate volcano” or cupcakes with liquid liquid are often found. stuffing.

Serves 2 lava cake

• butter – 60 g + for greasing;
• 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. Preheat the oven to 220 o C. Grease two ceramic molds with a diameter of 7-8 cm and sprinkle with flour.
2. Break the chocolate into pieces and cut the butter. Place in a microwave-safe bowl and place in the microwave at maximum power for 30 seconds. Take it out, mix it and put it in the microwave again. We repeat the procedure until the chocolate mass becomes completely homogeneous.
3. Add powdered sugar, then egg, yolk and vanillin. Mix thoroughly.
4. Add flour and instant coffee, stir until smooth. Pour the chocolate batter into the prepared pans.
5. Bake the chocolate fondant according to this recipe (lava cake) for 12-14 minutes or until the edges of the dessert are formed. Remove, cool for 1 minute, carefully turn over onto a plate and serve the lava cake with ice cream to the table.

Lemon white chocolate fondant

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

Serves 2

• 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. Cut the butter into cubes. Chop the white chocolate with a knife or break it with your hands. Melt the chocolate and butter in the microwave for 30 seconds at a power of 440-500 W. Take it out, mix it and put it in the microwave again.
2. We repeat the procedure until the chocolate and butter form a completely homogeneous mass. Alternatively, you can use a water bath.
3. Beat the sugar and egg with a whisk for a couple of minutes. Without stopping whisking, gradually add melted chocolate.
4. Sift the flour into the mixture, add the lemon zest and stir.
5. Grease two round ceramic molds with a diameter of 7-8 cm and dust with flour. Fill them with liquid dough and place them in an oven preheated to 160 o C for 12-14 minutes.
6. Remove, cool slightly and turn over onto a serving plate. Serve warm with a scoop of vanilla ice cream.

Chocolate fondant cake in a slow cooker

In the absence of an oven and 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 cupcake.

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. Cut the butter and chocolate into small cubes (you can break a chocolate bar with your hands) and place it in a multicooker bowl. With the lid open, cook, stirring occasionally, on the “Multi-cook” program (for Redmond multi-cookers) or similar at a temperature of 80°C for 15 minutes.
2. Alternative: melt chocolate pieces 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 the beaten eggs and then the chocolate, stirring continuously until smooth.
5. Line the multicooker pan with baking paper. Pour in the dough and close the lid. Cook in the “baking” mode for 20 minutes. After the end of the program, carefully open the lid, turn the dessert onto a plate and, after cooling slightly, serve.

Microwave fondant in a mug

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

For 1 serving

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

Preparation

1. In a bowl, combine the bulk ingredients: cocoa, flour, baking powder, sugar and salt. Pour in the butter and milk, stir until all the lumps are gone.
2. Pour the dough into a ceramic mug. The mug must be spacious, at least 400 ml in volume. The dough rises a lot when baking chocolate fondant in the microwave.
3. Place the chocolate in the center of the dough and dip it in, pressing down with a spoon.
4. We cover the tray in the microwave with a paper towel so as not to dirty the microwave if the dough rises too much and “runs away” from the mug.
5. Place 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 the mug of fondant out of the microwave and serve the dessert to the table.

How to make fondant at home: answers to recipe questions

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

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

French chocolate dessert. Classic recipe

Chocolate fondant is prepared very simply from the simplest ingredients. However, without experience, you may not immediately get the result you expected. Therefore, we recommend that you prepare one cupcake first and evaluate the condition of the filling. Then you can adjust the oven temperature and measure the desired time. We will prepare chocolate cupcake (fondant) as follows:

An elegant French chocolate dessert goes well with berries, caramel, vanilla cream and mint. However, connoisseurs believe that it is best served with a scoop of ice cream. The Chocolate Fondant dessert is prepared as follows:

• First, turn on the oven so that it has time to preheat 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 in it boils. Chop 200 grams of chocolate into a wide bowl, add 100 grams of butter to it and place the bowl on the pan.
• When the chocolate has melted and turned into a homogeneous mass, remove it from the 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. We won’t need the whites in this recipe.
• Mix the cooled chocolate and egg mixture with a pinch of salt, and then fill the molds with the resulting dough.
• Bake the muffins in the oven until done and serve hot. Don't forget to top each serving with a scoop of ice cream.

Chocolate cupcake in a cup

If you want to give your loved ones a pleasant surprise on Sunday morning, be sure to read this recipe. A delicious chocolate dessert with a liquid filling can be prepared and served directly in a glass container. Making chocolate fondant in the microwave is very simple:

• Whip 200 ml of cream with a mixer and place it in 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.
• Grease the inside of a beautiful glass (cup or ceramic bowl) with butter and sprinkle with brown sugar. Fill the bowl 2/3 full with dough and place in a preheated oven for seven minutes.

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

You can prepare this wonderful dessert using a multicooker - an indispensable 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 when they see this dish, and its taste will be remembered for a long time. How to prepare the dessert “Chocolate fondant”? The recipe is:

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

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

Chocolate fondant with nuts

Fragrant cupcakes with liquid filling and nutty taste will be a wonderful treat for your guests. Below we will look at how to make chocolate fondant. The recipe is simple:

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

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

Cherry fondant

The taste of ripe berries will make this chocolate dessert even more attractive. We will prepare it like this:

Chocolate fondant with banana

This original fruit-flavored dessert will appeal to children and adults. To prepare chocolate fondant with bananas, carefully read the instructions:

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

Bake the dessert in a preheated oven for about ten minutes. Remember: if you overcook the fondants in the oven, you will end up with cupcakes with a dense center. Before serving, sprinkle the treat with grated almonds or peanuts.

We hope that you will enjoy this delicious chocolate dessert, which even an inexperienced housewife can prepare. Use the recipes that we have selected for you and delight your loved ones with original treats.

• Cuisine:French
• Type of dish: Dessert
• Cooking method: In the oven
• Servings:8
• 30 min
• Nutritional value per 100 g:
  • Calorie content:347.96 kcal
  • Fat:23.32 g
  • Proteins:8.32 g
  • Carbohydrates:26.50 g

Ingredients:

1. Dark chocolate – 100 g;
2. Butter – 100 g;
3. Flour – 60 g;
4. Egg - 6 pcs.;
5. Cocoa powder – 10 g;
6. Granulated sugar – 70 g;

Cooking method

1. Before preparing chocolate fondant, let's select the dishes. We will need a deep, comfortable bowl. Melt the butter in it in a water bath and add chocolate to it. Let everything become a liquid hot homogeneous mass. The correct way to do it is this way. Place a small pan of water on the stove. In another, smaller saucepan, place the butter and chocolate. To make them soften faster, it is better to cut them a little. Place it on a bowl and wait for the water to boil. As soon as the butter and chocolate begin to melt, they need to be stirred. This is necessary to prevent the chocolate from sticking. If you don't follow this, the dessert will taste bitter.

2. Beat all the eggs into another prepared bowl. The recipe for chocolate fondant with a liquid center implies that sugar should be added at this stage. Let's add it.

3. Eggs and sugar must be beaten. If possible, it is better to beat lightly in a blender or use a mixer. If you don't have one, use a regular whisk.

4. Switch to a mixture of butter and chocolate. Cool everything down to a comfortable temperature. As soon as the chocolate is slightly warm, it must be gradually introduced into the egg mixture. You need to pour in very slowly, while all the ingredients must be constantly and well mixed with the same whisk.

5. The last thing we will add to our dessert is flour. Sift it through a sieve, let it take in air and become fluffy. Again, you need to mix everything thoroughly until you obtain a homogeneous mass. Lumps should be avoided. Preheat the oven to 180 degrees. Prepare the silicone molds by lightly sprinkling them with cocoa. Pour the dough into molds and place in the oven for 10 minutes. Please note that the baking time depends on the type of oven. The top of the cake should be well baked and the inside should be liquid.

6. The finished dessert must be cooled and then removed from the molds. When serving chocolate fondant according to this recipe, it is permissible to sprinkle it with powdered sugar.

Cooking time – 30 minutes. Number of servings – 8.

To get the perfect fondant, you need a good oven, always with convection or top heating. The baking time for the cake is so short that any deviation from the specified time and temperature risks that everything may not turn out as planned.

Cooking method

1. At the very beginning, let's turn on the oven at full power, as well as the top heat. Now mix the eggs with powdered sugar and beat them lightly with a mixer. Let it be a low soft foam.

2. Place the oil in a small saucepan or metal ladle. Add the specified amount of chocolate to it.

3. Place a larger saucepan on the fire, fill it with water and heat it up. Place the chocolate and butter in a water bath and slowly stir everything with a spatula, waiting for everything to melt and become homogeneous.

4. Now the chocolate mixture should be cooled slightly. We will need to mix it with the beaten eggs and they should not curdle.

5. When the butter mixed with chocolate has cooled a little, pour it in a thin stream into the eggs, beaten with powdered sugar. Do not stop stirring the resulting mass.

6. Add flour, which must be sifted through a sieve, and mix everything again.

7. Grease the molds with butter and lightly sprinkle with cocoa powder. Fill them with chocolate dough and put them in the oven.

8. The baking time for chocolate fondant, as in the step-by-step recipe with photos, is 10 minutes. Readiness is checked with a spoon. Tap the cupcake until the crust is firm.

9. Fondant is served warm with a cracked crust. The filling should flow out a little onto the plate. You can decorate the chocolate fondant with sprigs of mint and lemon balm.

Cooking time – 30 minutes. Number of servings – 6.

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How to serve this dessert correctly

It becomes clear that preparing this treat is not as difficult as it seemed at first. Now the question arises, how to serve it so that the chocolate fondant looks like in the photo? Here are some classic serving options for this dessert:

1. Break the crust and place a small scoop of vanilla ice cream on top. Hot with cold is impressive and very tasty.
2. Chocolate fondant with a liquid center is served sprinkled with cocoa and powdered sugar. Using a stencil you can draw different patterns: leaves and flowers.
3. It will be very bright and unforgettable if you figuratively place strawberries cut into rings on the cupcake, and attach a mint leaf next to it. The combination of red, green and brown is always beneficial and appetizing when it comes to dish and food design.

Chocolate fondant is an enchantingly beautiful and unusual dish, although its recipes may vary. If you've never tried making anything like this, do it today. Children especially love these dishes. Make your loved ones happy, give them a piece of your soul and share the warmth of the prepared dishes.