To prepare this very chocolate dessert, of course, you will need a decent amount of chocolate. For example, for six cupcakes you need to take 150 g of good dark chocolate. But besides chocolate, for fondant cupcakes with liquid filling you will also need other products, namely: butter, sugar, a little flour, eggs, salt and baking powder.

First of all, you need to turn on the oven and preheat it to 200 degrees. Let's start preparing the fondant dough by melting the chocolate and butter, they should have a homogeneous consistency.

Combine the melted warm, but not hot, butter with the melted chocolate and mix well.

Break 2 eggs into a bowl, add the required amount of sugar. Immediately add a pinch of salt.

Beat everything with a mixer until fluffy.

Place a mixture of melted chocolate and butter into the beaten egg mixture.

And again beat everything with a mixer until smooth.

Now you need to add flour and baking powder into this mixture. Let's do this by sifting it through a sieve.

After adding flour, carefully mix the whole mass with a spatula. After which the dough for chocolate fondant will be ready for baking.

Be sure to thoroughly grease the baking pans with butter, even if they are silicone. After that, fill them with dough.

Place the pan with the dough in the preheated oven and bake the fondants until they puff up a little. This usually takes 8-9 minutes. Immediately remove the pan from the oven and let the cupcakes cool slightly; we will take them out after they have cooled slightly.

Chocolate fondant cake with liquid filling is served immediately after baking; it cannot be prepared in advance, so bake the fondant before serving.

Serve it with ice cream or on its own, it's still a delicious dessert for true chocolate lovers!

For 6 servings we will need:

• 2 bars of dark chocolate without filler (I have 100g each, keep in mind that the taste of your dessert directly depends on the quality of the chocolate) - one for the dough and one for the filling
• 50 g butter
• 2 eggs
• 2 tbsp. Sahara
• 2-3 tbsp. flour (depending on the size of the eggs)
• powdered sugar for decoration
• scoop of vanilla ice cream (optional)

How to make chocolate fondant:

So let's get started!
First of all, grease the muffin tins with butter. I have silicone molds, but to be on the safe side, I greased them too, just in case)

Melt the chocolate bar and butter in a water bath. It is very important that the mass does not boil! At the same time, stir constantly, and as soon as the mass becomes homogeneous, immediately set aside to cool.

In a separate bowl, beat the eggs with sugar until bubbles appear, then pour in the WARM chocolate-butter mixture in a thin stream and beat again.

Once the mass has become homogeneous, add flour in several additions and beat. It is important not to add flour immediately to control the thickness of the dough. I used large eggs, so it took me 3 level tablespoons of flour. The dough should turn out like thick sour cream.

Pour the finished dough into molds as follows: place one tablespoon of dough on the bottom of each mold, place two pieces of chocolate on top of each other, pour the rest of the dough on top of the chocolate and level it with a spoon.

Place the molds in the multicooker and turn on the “baking” mode. Cook until the top of the cake stops sticking and sets into a crust. It took me 30 minutes.

Ready-made fondants are easily removed from the molds by turning them over. They should be served hot, sprinkled with powdered sugar and topped with a scoop of vanilla ice cream.

Well, for those who want to reproduce the original French recipe for chocolate fondant and at the same time test their culinary skills, I provide a recipe for the oven. The dough is prepared in the same way as for cooking in a slow cooker, but there is no need to add chocolate pieces when pouring into molds. This way you only need one chocolate bar. Place the molds in an oven preheated to 180 degrees and bake. This is where all the complexity lies! Fondants need to be baked for 5-10 minutes depending on the oven. As soon as a crust forms on top, the dessert should be removed from the oven. The middle of the dough should remain liquid. It is important not to overcook the dessert in the oven, otherwise you will just end up with slightly dry chocolate ones. We also sprinkle with powdered sugar and top with ice cream.

Good luck in your culinary endeavors and bon appetit!!!

Lava cake, melting heart, liquid chocolate - this is how the name of the popular French dessert is literally translated from different languages ​​- chocolate fondant, the recipe of which is difficult, but still feasible for novice confectioners to master. Strict adherence to cooking instructions and the secrets of experienced chefs will help you surprise your loved ones with an exquisite restaurant dessert.

This now popular dessert is quite young - it is not even forty years old, it appeared at the end of the twentieth century (1981-1987). But even though fondant is a recent invention, two French chefs lay claim to the authorship of this dish: Jean-Georges Vongerichten, a French chef who emigrated to the United States, and Michel Bras, a pastry chef from France.

According to one version, an emigrant chef, working at the Lafayette restaurant in New York, simply took out chocolate muffins ahead of time when their centers were not baked. To hide his mistake, he presented them as a new dish.

According to Michel Bras, the work on creating chocolate fondant is a long journey of successful and not so successful experiments. In his version, this dessert is made from sponge dough, in which a ball of frozen chocolate ganache is buried. The temperature difference between the oven and the frozen center helps create a liquid center.

Classic chocolate fondant recipe

An important ingredient of this exquisite French dessert is chocolate, so its quality needs to be given special attention. Chocolate icing is not suitable here, but only high-quality dark chocolate with a cocoa content of 72% or more.

Proportions of all products used:

• 200 g chocolate;
• 200 g plums. oils;
• 3 eggs;
• 150 g powdered sugar;
• 50 g flour;
• drain butter and cocoa powder for preparing molds.

Cooking process step by step:

1. First, melt the chocolate in short bursts in a steam bath or in the microwave. It should only be brought to a liquid state, but not overheated or allowed to burn.
2. Place room temperature butter, cut into small cubes, into the melted chocolate and stir until the butter is completely dispersed in the chocolate.
3. Mix eggs with powdered sugar. It is better to do this manually to avoid the formation of bubbles and foam, since this dough does not need airiness. Pour the chocolate and butter into the eggs in a thin stream, and then stir in the flour.
4. Grease muffin tins with melted butter and sprinkle with cocoa powder, fill them ¾ with batter and place in the oven.
5. Prepare fondant in top-bottom mode or with convection at 200 degrees for 12 minutes in ceramic and iron molds. In silicone molds and small cocotte makers, the process will take only 5-7 minutes.
6. With extreme care, so as not to damage the integrity of the thin crust, remove the finished fondant onto a serving plate and serve warm with a scoop of vanilla ice cream.

How to cook dessert in the microwave?

It is not possible to make fondant with flowing chocolate filling in its classic form using a microwave oven. The technology for heating the products will be to blame for this. Unlike the oven, the food in it heats up more strongly in the center, which does not allow you to get a liquid center, but by making some changes to the recipe for popular cupcakes in microwave mugs, you can get a dessert very similar to fondant.

For chocolate dessert in the microwave oven you should take:

• 40 g cocoa powder;
• 40 g powdered sugar;
• 40 g flour;
• 40 g vegetable oil;
• 60 ml milk;
• 20 g dark chocolate.

How to make chocolate fondant in the microwave:

1. We prepare two ceramic or glass cups with a volume of 250-300 ml each. Mix the dry dough ingredients in a separate container, then combine them with milk and butter.
2. Divide the batter evenly into cups. Then place a small piece of chocolate in the center of each of them. It is he who, having melted, will not allow the center to harden.
3. Prepare fondant at the maximum power of the device (950 W) for 1 minute and 10 seconds. Serve directly in the cup in which the dessert was prepared, sprinkled with cocoa or powdered sugar on top.

Step-by-step recipe from Yulia Vysotskaya

A well-known culinary specialist in the post-Soviet space has his own recipe for this delicacy. Its highlight is vanilla sugar for the dough, the aroma of which perfectly complements the chocolate taste, and a crunchy brown sugar crust.

For vanilla-chocolate fondant from Yulia Vysotskaya you need to take:

• 170 g dark chocolate;
• 125 g soft butter;
• 50 g flour;
• 3 yolks;
• 3 chicken eggs;
• 80 g vanilla sugar;
• brown sugar and butter for molds.

Cooking step by step:

1. Melt the chocolate and butter in a water bath without stirring or touching these ingredients with metal objects (spoon or whisk).
2. Beat flour, yolks and sugar until fluffy and light with a mixer. Combine the melted and slightly cooled chocolate and butter with three eggs, carefully beating the mixture with a mixer after each.
3. Combine the chocolate and flour mixtures together. Grease ceramic molds with butter and sprinkle with brown sugar, fill them 2/3 with dough and place in an oven preheated to 175 degrees for 9-12 minutes.

White chocolate fondant with liquid center

Chocolate fondant with a liquid center can be prepared not only using dark chocolate, but also white chocolate. This dessert has a creamier taste.

List and quantity of required products:

• 200 g white chocolate;
• 250 g condensed milk;
• 100 g plums. oils;
• 80 g flour;
• egg.

Progress:

1. Place the butter and white chocolate in a steam bath and keep there until it becomes a homogeneous liquid. When the mixture has cooled slightly, whisk in the egg and condensed milk, then the sifted flour.
2. Fill the molds greased with butter, but not to the brim, with dough and bake at 180 degrees for no more than 15 minutes. To check the readiness of the fondant, you need to open the oven door after 5-7 minutes and lightly tap the top of the dessert with a spoon. If the crust has set, the dish is ready, otherwise repeat the manipulations after two minutes.
3. Carefully remove the finished fondant onto a plate and serve with berry sauce and ice cream.

Cooking option in a slow cooker

Chocolate fondant, which does not always come out in the oven, can be easily prepared in a slow cooker. A smart multi-helper, several silicone molds and a proven recipe - this is a list of necessary conditions that will result in chocolate muffins with a liquid pouring like lava filling.

The recipe for fondant in a slow cooker involves the use of the following products:

• 200 g dark chocolate;
• 50 g plums. oils;
• 40 g sugar;
• 2 eggs;
• 40-60 g flour;
• cocoa, powdered sugar and a scoop of vanilla ice cream, if desired, for serving.

The order of the confectionery processes:

1. Using a steam bath, melt half the recipe amount of chocolate with butter. Cool the liquid butter-chocolate mixture that has become homogeneous and cool slightly.
2. Beat the eggs and sugar slowly, until all the sweet crystals have dissolved, carefully add the liquid chocolate, followed by the flour in small portions, until the dough is as thick as sour cream.
3. Place a tablespoon of chocolate dough into greased silicone molds, top it with 20 g of solid dark chocolate, which again pour a spoonful of dough on top; By preparing fondant in a slow cooker, you can significantly simplify the procedure and avoid dividing the chocolate into solid pieces of the required weight, simply placing a round “Truffle” candy inside.
4. Place the molds with fondant in the multicooker and cook in the “Baking” mode for about half an hour. Easily remove the delicacy from the molds and serve the dessert, sprinkled with powdered sugar, cocoa and a scoop of ice cream.

Without chocolate with cocoa

When there is no chocolate in the house, you can still treat yourself to delicious chocolate fondant. To do this, replace some of the flour in the recipe with cocoa powder. It will give the dessert a chocolate taste and aroma, but you need to give preference to an alkalized product.

For two servings of dessert you will need:

• 60 g plums. liquid oils;
• 1 chicken egg;
• 100 g granulated sugar;
• 5 ml vanilla extract;
• 20 g cocoa powder;
• 20 g flour.

How to make fondant without chocolate:

1. Mix melted butter with egg, granulated sugar and vanilla extract. When this mixture becomes homogeneous, sift the cocoa and flour mixture into it.
2. Distribute the liquid mixture among ramekin molds, the bottom and inner walls of which have been treated with oil. Bake at 180 degrees until the top of the dessert sets into a thin crust. Carefully remove from ramekin or serve in it.

Preparing dessert from the famous Gordon Ramsay

To reproduce the recipe for a chocolate treat from Gordon Ramsay, a chef with the image of a merciless cynic, known from the popular TV show “Hell’s Kitchen,” you need to take:

• 4 chicken eggs;
• 4 yolks;
• 200 g sugar;
• 200 g quality dark chocolate;
• 200 g plums. oils;
• 200 g flour.

Additionally, you will need 50 g of melted butter and cocoa powder to prepare the molds.

Cooking steps:

1. Prepare the molds. First, grease them with a silicone brush dipped in butter and put them in the refrigerator. When the butter hardens, apply another layer, sprinkle with cocoa powder, and freeze everything again.
2. Melt the recipe amount of chocolate in a container over boiling water. Place small cubes of butter into liquid and hot chocolate, rotate with a spatula to achieve complete homogeneity, and then allow to cool for 10 minutes.
3. Beat the eggs, yolks and sugar into a thick, fluffy mass, which is added to the chocolate in three additions. Lastly, add flour. Divide the mixture into molds and cook the fondant for 10-12 minutes at 200 degrees.

Secrets of making fondant with liquid filling

Not everyone manages to conquer the chocolate fondant dessert the first time, but a few tips from experienced chefs will help you avoid the most common mistakes:

1. The quality of chocolate for this dish is of paramount importance, so you need to choose a product with a cocoa content of at least 70%, and it should not contain any vegetable or animal fats other than cocoa butter.
2. In order for the fondant to turn out to be covered with a uniform thin crust on all sides, there must be an even distribution of heat in the oven, so the ideal preparation of this dessert is possible in a convection oven or an electric device in the “Top-Bottom” mode.
3. When preparing a delicacy for the first time, it is better to practice and bake one cupcake with a liquid filling first in order to accurately determine the time required to achieve the desired center consistency in the conditions of a particular oven and in the available mold.

Serving dessert with a scoop of ice cream or fruit sorbet is considered the most successful due to the play of contrasts (cold and hot, sweet chocolate lava and fruit sourness). Additional decoration can be fresh berries (strawberries, raspberries, cherries) and a few mint leaves.

Chocolate fondant is a very popular French dessert. Simply put, it is a kind of cake with a liquid center and a hard, crispy shell. Fondant dough is prepared using butter and a large amount of dark 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. The French chef was preparing chocolate cupcakes and, through an oversight, served them unbaked (raw). To get out of the awkward situation, the chef said that he had come up with a new dessert - “melting chocolate,” which later became better known as Fondane.

Chocolate fondant baked goods are very interesting and unusual, but at the same time very capricious. The perfect middle may not work out the first time. Because everyone's oven is different. If my oven bakes the perfect chocolate fondant with a liquid filling in the form of a shiny, gooey cream, then in other ovens during this time it will either turn out to be hot cream or a regular cupcake. (And both will, without any doubt, be very tasty.) So if you spend some time experimenting with cooking times, then you will be able to delight and surprise your guests and loved ones with a chic French dessert.

Ingredients:

• Bitter chocolate (70% cocoa) – 100 gr.
• Butter – 60 gr.
• Sugar – 50 gr.
• Egg – 2 pcs.
• Wheat flour – 30 gr.
• Cocoa powder – 18 gr. (2 heaped tsp) + 1 tsp. (for dusting the molds)
• Cognac (rum, liqueur) – 20 ml. (4 tsp)

To make fondant, I used silicone molds. Ceramic and metal ones are also suitable.

Preparation of chocolate fondant:

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

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

I put the structure on fire. When the water boils (and it will be quickly, since there is not a lot of water), I turn down the heat. I stir constantly. The chocolate pieces and butter will begin to melt, and a homogeneous chocolate mass will gradually form.

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

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

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

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

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

Then I add cognac, flour, cocoa powder.

And mix well again with a whisk until smooth. The mass should not be too thick. It should flow heavily from a spoon (much like pancake batter).

I grease the silicone molds with butter and sprinkle a little cocoa powder. In general, if you are sure that nothing sticks in your silicone molds, then you don’t have to grease. I wasn't entirely sure about this, so I smeared it. If you use ceramic or metal molds, then greasing and dusting is a must!

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

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

The fondant baking time can vary from 5 to 10 minutes.

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

An ideal fondant should be liquid on the inside and solid on the outside. If you keep it in the oven and the middle is baked, you will end up with just regular chocolate cupcakes. And if you don’t finish baking, the cake will not hold its shape and will fall apart when removed from the mold.

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

This dessert should be served warm, cutting into the middle so that the filling spills onto the 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!

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 dusting 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. Remove, coat with oil again and sprinkle with 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 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 downwards.
• 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.