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Alexander Seleznev recommends highlighting the intense chocolate flavor of fondant with an amazing sweet and sour cranberry sauce.

CHOCOLATE FOUNDANT RECIPE

Necessary:
130 g dark chocolate
130 g butter
2 eggs
1 yolk
100 g powdered sugar
70 g flour
15 g cocoa
0.5 tsp baking powder
0.5 tsp cinnamon

Cranberry Sauce:
100 g cranberries (fresh or frozen)
150 g sugar
50 ml Calvados

powdered sugar - for decoration

How to cook:

1. Preheat the oven to 210°C.

2. Break the chocolate into small pieces, combine with softened butter and melt in a water bath.

3. Mix the eggs and yolk with powdered sugar and beat with a mixer until fluffy and fluffy.

4. Sift flour with cocoa, baking powder and cinnamon, mix until smooth.

5. Pour the eggs into the chocolate-butter mixture and stir. But don’t get carried away with stirring so that the eggs don’t settle. Add flour and mix gently, from bottom to top.

6. Place the dough into silicone muffin cups, filling 3/4 full.

7. Bake for 5-7 minutes. No more! The center should remain moist!

8. For the cranberry sauce, place the cranberries in a saucepan, sprinkle with sugar, and boil for a few minutes. Flambulate. Cook for a few more minutes to allow all the alcohol to evaporate.

9. Carefully remove the cake from the mold. Garnish with powdered sugar and cranberry sauce. Serve immediately! If you have ice cream in the freezer, it will be the perfect complement to a chic French dessert.

Let's prepare the necessary ingredients to make muffins with liquid chocolate inside:

In a small bowl, mix chocolate and butter. Place in a water bath and let the ingredients dissolve completely and turn into a homogeneous mass.


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   Separate the whites from the yolks and beat them at maximum mixer speed until a stable foam appears.

   
   

2. After the whites are well beaten, add powdered sugar and continue beating.

   
   

3. Beat at maximum speed until the mass becomes dense and stable.

   
   

4. After the whites are well beaten with powder, add the yolks and mix at minimum mixer speed until smooth.

   
   
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   Add the cooled chocolate mixture, but it should be slightly warm.

   
   

6. When the chocolate is completely mixed with the egg mixture, add flour. Stir until smooth at low speed with a mixer or by hand.

   
   

7. The last step in preparing the dough is adding cocoa.

   
   

8. Be sure to insert a paper capsule into the muffin tin, otherwise it will be difficult to remove the fondants. Then we transfer the finished muffin dough into this form.

   
   

9. Bake in the oven preheated to 180 degrees for 7-10 minutes. The baking time directly depends on how liquid your fondant is inside.

Chocolate fondant is translated from French as “melting chocolate.” This original and delicious dessert is a chocolate cupcake with liquid chocolate inside. Sometimes it is called lava cake - “lava cake”; the names “chocolate volcano” and “chocolate lava” are very popular. When you cut the cake, chocolate flows out of it, and it is very difficult to resist this gastronomic temptation.

Interestingly, the first fondant was baked by French confectioners completely by accident - somehow the cupcakes were taken out of the oven ahead of time, and they remained a little damp inside. with a surprise can become a decoration for the holiday table, so if you want to surprise your guests, you will have to learn how to make chocolate fondant. Get acquainted with culinary secrets, subtleties and learn a step-by-step recipe, and then delight your guests and loved ones with another masterpiece.

Solid on the outside, liquid on the inside

In French cuisine, there are two versions of this cake - fondant au chocolat (“melting chocolate”) and moelleux au chocolat (“soft chocolate”). In the first case, the chocolate filling is very liquid, in the second it is soft and airy. Naturally, these recipes for chocolate fondant use different proportions of products, and the cooking time and temperature vary. It is very important not to overcook the dessert in the oven, otherwise the liquid filling will harden and you will end up with a regular cake.

Fondane is made from chocolate sponge dough, which is made from butter, sugar, eggs, flour, cocoa or chocolate. First, eggs and sugar are mixed, then butter and chocolate, and then both mixtures are combined together. The dessert recipe is quite simple, the most important thing is to follow the exact proportions, and everything will work out! Cream, white chocolate, alcohol, aromatic herbs and spices are often used in the preparation process.

Secrets, subtleties, tricks - cook with a twist!

Now you know how to prepare chocolate fondant, all that remains is to familiarize yourself with some subtleties that will make the dessert tasty, properly baked and beautiful. Use only soft butter - in this case the dough will be homogeneous, so the product will bake well. It is better to take bitter chocolate, with a high percentage of cocoa, since it is considered more natural, and desserts with it have a refined taste. It is better to cool the eggs before beating so that the foam becomes lighter and airier, and if you want to achieve a particularly fluffy dough, add a little salt to the eggs during the beating process. It is better to beat the yolks and whites separately, and then combine them into a total mass.

In some recipes, cocoa is added instead of flour, and in this case the baked goods are more weightless and tender. You should remove the fondant from the oven as soon as a film appears on it. This means that he has reached the required degree of readiness. Chocolate fondant can also be baked in the microwave, slow cooker and convection oven.

Step-by-step recipe for chocolate fondant

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Let's try to cook at home, using step-by-step instructions and the secrets of French chefs. You will succeed, the main thing is to use fresh and high-quality products, and also be confident in yourself!

Ingredients: butter - 50 g, dark chocolate - 100 g, eggs - 3 pcs., wheat flour - 75 g (3 tbsp.), sugar - 50 g.

Cooking method:

1. Break the chocolate into small pieces.
2. Cut the butter into cubes.
3. Mix butter and chocolate in a container.
4. Place the container in a water bath and wait until all the ingredients have melted.
5. Stir the mixture and remove it from the heat.
6. Combine the eggs and sugar and beat for a few minutes until fluffy and thick.
7. Add flour to eggs and stir well until smooth.
8. Combine the cooled but still warm chocolate mass with beaten eggs. The eggs should be slightly cooked, but not curdled.
9. Mix all ingredients well.
10. Grease cupcake or muffin molds with butter and sprinkle them with cocoa, semolina or flour.
11. Place the dough in the molds, taking into account that it will not rise very high.
12. Preheat the oven to 180°C and place the molds with the dough there for 8 minutes.
13. As soon as a film appears on the surface, remove the cupcakes and serve!

Chocolate fondant is a royal dessert for any occasion. Now do you agree with this?

Chocolate fondant with nuts

Nuts give biscuit dough a special tenderness and new shades of taste. Try this recipe if you want to cook something special, bright and interesting. Please note that flour is not included among the ingredients; it is replaced by cocoa and chopped nuts.

Melt 100 g of dark chocolate and 30 g of butter in a water bath, grind half a glass of walnuts in a blender. Beat 2 eggs and 50 g sugar until fluffy, carefully add 30 g (2 tsp) cocoa and mix well. Pour the nuts into the butter-chocolate mixture, and then combine it with the beaten eggs.

Place the dough in greased molds, paper can be used, and bake for 5-8 minutes. The smaller the mold, the shorter the cooking time, and over time you will learn to accurately determine it.

Place the fondant on a plate, place a scoop of vanilla ice cream on top and enjoy this chocolate delicacy!

Chocolate fondant with sea buckthorn sauce

The pleasant berry sourness combines amazingly with the bitter sweetness of the chocolate delicacy. This recipe could be the envy of the best pastry chefs in France!

Break 100 g of dark chocolate into pieces and cut 100 g of butter into cubes, and then melt them in a water bath. Mix 2 eggs, 75 g sugar and 1 tsp. vanilla sugar (optional), and then beat the mixture well with a whisk. Pour 50 g of flour into the mixture and stir well so that there are no lumps left. Combine the chocolate with the beaten eggs and mix well again.

Grease the molds with butter, sprinkle with cocoa, lay out the dough and bake in an oven preheated to 200°C. Baking time is no more than 10 minutes, although it all depends on the size of the molds.

For the sauce, cook sea buckthorn with sugar - in any proportions so that it is tasty and sweet enough. 10 minutes is enough for this. Rub the berries through a sieve and pour the sauce over the fondant placed on a saucer. Place a scoop of ice cream next to it and sprinkle the dessert with powdered sugar.

Fondant with cognac and prunes

Not quite an ordinary combination, right? And yet this chocolate dessert will surprise you with its bright and unpredictable taste. So, soak 100 g of prunes in 40 g of cognac for two hours. Melt 150 g of chocolate broken into pieces and 150 g of butter cut into cubes in a water bath. Beat 3 eggs and 75 g of powdered sugar until fluffy, add the chocolate mixture to the eggs and sift 30-35 g of wheat flour into the resulting mass.

Mix the dough with prunes and cognac. Grease the molds with butter, sprinkle with cocoa and place the dough in them. Bake for 10 minutes at 200°C. Serve dessert with the finest whipped cream.

Taste the fondant within 10 minutes after it is ready, as then the filling hardens and the dessert loses its flavor. Chocolate fondant is served on a separate plate, sprinkled with powdered sugar, chocolate chips, with fresh berries or nuts. According to established tradition, a scoop of ice cream is also placed on the plate. Isn't this amazing? On the site you will find chocolate fondant from Yulia Vysotskaya and many recipes from site users. Try new things and don't forget the classics!

Amazingly delicious French dessert - chocolate fondant It is very easy to prepare, but can be a real gift for a loved one. Surprise your other half and prepare this delicious delicacy - enough pleasure for two! She will share the recipe and tell you, charming.

This gem of French cuisine is surprisingly easy to prepare. With a crispy crust and liquid filling, chocolate fondant combines all the delights. Today Tatyana Litvinova will share her recipe for this luxurious dessert.

To make chocolate strawberry fondant, you will need the following ingredients:
dark chocolate – 170 gr
cocoa - 1 tbsp.
butter - 120 g
eggs - 3 pcs
powdered sugar - 120 g
sugar - 1 tbsp.
vanilla sugar - 0.5 sachet
strawberries - 6 pcs
liqueur – 50 g

Melt chocolate and butter in a water bath. Cut the strawberries into small cubes and pour in the liqueur. Beat egg yolks with powdered sugar, and chilled whites with sugar until a stable foam is obtained.

Add the chocolate-butter mixture, vanilla sugar to the beaten yolks, stirring constantly, and then gradually fold in the whipped whites.

Grease fondant molds with butter and sprinkle with cocoa powder. Pour the fondant mixture into the molds until half full, and then add 1 tsp. strawberries (after draining the liqueur).

Bake in an oven preheated to 200 degrees for 5-7 minutes until the first crack appears on the surface. Remove the fondant from the oven, let it sit for a while, then invert it onto a plate and remove it from the mold. When serving, garnish with strawberries.

Fondant is the perfect dessert for chocolate lovers. This is a cross between an American muffin and melted chocolate - there is a liquid filling inside the fragile cupcake. Today, the whole of France is passionate about delicious cakes, they are offered in every cafe and pastry shop, semi-finished products can be bought in the supermarket, coffee gatherings are rarely complete without a fashionable chocolate treat.

If for some reason you can’t go to Paris right now, you can try to make real chocolate fondant at home. Get ready for the fact that the result will not be perfect the first time, but that’s okay - it’s almost impossible to hopelessly ruin the dessert. If you don’t bake it enough, you’ll end up with thick hot chocolate, and if you overcook it in the oven, you’ll enjoy a delicious cupcake.

What is fondue

Fondane is a chocolate dessert of French cuisine. There are two cooking options that differ in the proportions of ingredients and heat treatment time.

• Melting chocolate or fondant au chocolat is a cake with hard walls and liquid chocolate inside.
• Soft chocolate or moelleux au chocolat - the filling is airy, but baked.

Essentially, fondant dessert is a chocolate sponge cake made from eggs, sugar, butter, flour and chocolate or cocoa. Alcohol, cream, spices are sometimes added to cakes, and dark chocolate is replaced with white. The recipe is simple, but requires precise execution and adherence to time and temperature conditions.

Fondant differs from muffins in that it has a liquid center; the chocolate inside may flow or be a little viscous, but its texture should be softer than the crispy shell. Once you break off a piece of biscuit with a spoon, the chocolate filling will flow out onto the plate. A chocolate cake with soft chocolate inside has the right to be called fondant, but it cannot claim to be a true and impeccable fondant au chocolat.

Fondant history

Chocolate fondant with a delicious liquid filling fits so organically into exquisite French cuisine, but 40 years ago such a dish did not exist. Fondane was invented in 1981 by the famous chef, winner of three Michelin stars, Michel Bras. The Laguillol restaurant, where the maestro works, enjoys well-deserved fame.

Michel Bras speaks of his chocolate creation as a work of art. According to him, fondant was born due to the influx of feelings and the desire to warm and delight loved ones. One day, after a ski trip, the chilled Bras family warmed up by the fireplace. The weather was chilly, everyone was frozen and warmed up with hot chocolate. The cook was watching , how the mood improves and the atmosphere warms with a cup of tonic drink, and I was mesmerized by the moment. Then the idea of ​​a warm cake with liquid chocolate inside began to emerge. A whole team of pastry chefs, led by Bras, worked to perfect the recipe for about two years, and now the muffin filled with melting chocolate turned out exactly as the chef intended.

The classic French chocolate recipe is quite complex and is followed in the best restaurants. According to Bras' strict plan, you need to freeze it to a certain temperature, and then add the sponge dough inside and bake it just enough so that the filling and shell acquire the desired density. The effect depends on the combination of two different textures at different temperatures.

It must be admitted that the popularity of this dessert has reached such a scale that its creator is almost no longer remembered. Fondant became a national treasure, its recipes were simplified so much that they could be repeated without professional skills.

The first and main piece of advice is don’t be upset if the chocolate fondant with a liquid center doesn’t work out the first or even the second time. Remember that even a chef took a couple of years to create a wet cake. Over time, you will learn to determine the optimal temperature and baking time in your oven, but until then you can be satisfied with delicious muffins.

Some useful tips to help you:

• Use warm, soft butter to ensure the batter is smooth and bakes evenly.
• To ensure that your efforts and experiences are not overshadowed by imperfect taste, use high quality products. Choose dark chocolate with a high cocoa content (from 72%) and without extraneous additives such as palm oil.
• Before beating, cool the eggs and add a pinch of salt to make the whites foamy. It is better to beat the yolks and whites separately, and then carefully combine them.
• Baking in which flour is replaced with cocoa turns out very tender and light.
• Wet cakes need to bake evenly on all sides, so a heat distribution (convection) oven is the best option.
• It is important to take into account the features of the oven. To avoid major failures, bake the first brownies one at a time to determine the optimal time.
• You will need medium-sized metal, silicone or ceramic molds. Fondants are baked in thin silicone for 7-8 minutes at a temperature of 180 o C. Metal and ceramic molds must be greased with butter and sprinkled with cocoa. Forms without a bottom are convenient - fondants can be easily taken out of them.

• The dough will rise during baking, so fill the molds three-quarters full. After rising, the fondants will settle a little - this is normal.
• The baked goods should not be overcooked, otherwise the center will lose its fluidity and the fondants will turn into cupcakes. The first sign of a cupcake is a high top, and the fondant should have a shallow depression in this place.
• Do not open the oven while the cakes are baking. Observe their behavior through the window.
• The more eggs, the denser the dough will be.
• Sometimes recipes recommend keeping the dough in the refrigerator for three hours so that the chocolate shares its density with the mass.
• Fondants should be removed from the oven when a film forms on their surface.

Is the microwave suitable for fondants?

It is impossible to get real chocolate fondants in the microwave, since the cake warms up from the inside. The result is cakes with a hard center and runny sides. Microwave ovens are good for making muffins, but fondants are best cooked in the oven.

How to make chocolate fondant: two basic recipes

Recipe for chocolate fondant with dark chocolate

It is better to start experiments with this recipe; when basic skills are acquired, you can move on to fondant with cocoa without chocolate or with various additives.

For 6 servings you will need:

• 175 g dark chocolate (72% or higher)
• 175 g butter
• 4 eggs
• 200 powdered sugar
• 90 g flour
• Cocoa powder and a little butter for greasing the molds

Preparation:

1. Turn on the oven until it is properly preheated.
2. Break the eggs, add powdered sugar and beat with a mixer or whisk.
3. In a saucepan, combine broken chocolate and soft butter. Melt in a water bath, stir occasionally.
4. Let the chocolate mass cool slightly and pour it into the beaten eggs and sugar in a thin stream.
5. Add flour and stir from bottom to top. Use a spoon to scoop the dough from the bottom and lift it to the top.
6. Grease the molds thoroughly with butter. The better they are lubricated, the easier it will be to remove fragile fondants. Sprinkle cocoa powder over the butter.
7. Fill the molds ¾ full with dough.
8. Place on a baking sheet and place in the oven for 7 minutes. Baking temperature 180 o C. Do not open the door ahead of time.
9. After 7 minutes, touch the top of the cupcakes with your finger - it should be soft, then the middle will be liquid.
10. Let the cakes cool slightly and try to remove them from the molds. If the fondant does not slide, do not force it, carefully turn the pan over.

Serve warm chocolate fondant with ice cream, chocolate glaze or fruit.

Chocolate fondant made from white chocolate (recipe by Yulia Vysotskaya)

Experiments with this dessert began to resemble competitions in ingenuity. Confectioners add liqueur and cognac, syrups, matcha tea powder, zest, and nut extracts to the dough. White fondant looks cute, especially with ice cream, fresh raspberries and strawberries, and is a favorite with kids.

Compound:

• White non-porous chocolate bar (100 g)
• 120 mg condensed milk
• 40 g flour
• 50 g butter
• 2 eggs

Preparation:

1. Melt the broken chocolate.
2. Beat the eggs.
3. Add condensed milk, beat again.
4. Combine the slightly cooled chocolate with the egg-milk mixture. Knead from bottom to top.
5. Add flour. Knead.
6. Grease the molds with oil. Fill ¾ full with dough.
7. Bake for 7 minutes at 180 o C.

Before serving, the fondant needs to be beautifully decorated - this dessert is very tasty, but it does not shine with beauty. A scoop of ice cream on a warm cake, a sprig of mint, nut crumbs, fruit - all this will perfectly complement the picture.

How to make chocolate fondant (video)

INGREDIENTS for 3-4 servings:

• 100 g Chocolate (dark or milk)
• 2 eggs
• 75 g Butter
• 60 g Sugar
• 1 tsp. Vanilla Extract (can be replaced with Vanilla Sugar)
• 50 g Flour
• Powdered Sugar - for decoration
• Ice cream or whipped cream - for serving