Chocolate fondant with liquid chocolate inside the recipe. Chocolate fondant with liquid center
Today I have for you a step-by-step recipe for a chocolate fondant with a liquid center. This dessert is originally from France and is served in many restaurants, so any housewife who loves to bake should know how to prepare it. Often they are afraid to bake them, because such a dessert is considered quite difficult due to some nuances, which I will discuss later.
This is a recipe for a chocolate fondant with a liquid filling, because this is how it should remain, because if it is completely baked, it will be a regular muffin. Some people make it without flour, but in this case it is needed.
Dessert chocolate fondant is very chocolatey, and if you do not like dark bitter chocolate, replace it with milk chocolate, but then you will have to reduce the amount of sugar, otherwise it will be very sweet. Also, sometimes, instead of butter, margarine or a vegetable-butter mixture is added to it, but I like it more with butter. And this is Liza Glinskaya's recipe, and she is well versed in desserts.
Someone calls fondant a cupcake, but it will become if you overexpose it in the oven and the middle is baked. Try it, even just for a change. And also see how to make that will captivate you with their taste.
Ingredients:
- Dark chocolate (70 - 85%) - 170 g
- Butter - 150 g
- Chicken eggs - 5 pcs.
- Sugar - 70 g
- Wheat flour - 70 g
- Cocoa powder - 1 - 2 tablespoons
How to make a chocolate fondant
The fondant recipe is not very complicated, it is only important to know some of the nuances and everything will work out. I break the chocolate into a saucepan and add butter, at this time the steam bath should be ready. It is important to take chocolate at least 70% and above, everything below is poorly suited for making desserts.
In a steam bath, melt it with butter until smooth and a temperature of 45 - 50 degrees. I measure the temperature with a kitchen thermometer. It is important not to overheat the chocolate, otherwise it will just become lumps and you will not do anything with it. After I leave it to cool down to a temperature of 30 - 36 degrees, do not worry, it will not thicken.
Beat eggs with sugar in a separate container until sugar dissolves. It is important that it dissolves completely.
I add the egg mixture to the cooled chocolate mass. It is important to do this and not vice versa to make your dessert more fluffy.
Stir until smooth and add flour. It must first be sieved and mixed again until smooth. The consistency is like a fat sour cream.
Since the recipe for a chocolate fondant with a liquid center, I'll show you a little trick. I spread the dough with a teaspoon in ice molds. And I send them to the freezer for an hour. I cover the rest of the dough with cling film and put it in the refrigerator for the same time.
Now I prepare the molds, for this I grease their bottom and sides with oil, and then sprinkle them with cocoa powder. This is necessary so that later it would be easier to extract them from the forms. By the way, I have ordinary silicone molds, but you can take special ones that are intended for julienne.
Then I put the dough in them, and put one frozen piece in the center and cover it with dough so that it is inside. As you can see, the homemade chocolate fondant recipe is very simple if you do everything in stages.
I got 6 filled molds of this size and 12 more small ones. I put them to bake in a preheated oven at 180 degrees for 10 - 12 minutes, depending on the size of the mold.
They can be removed very easily from silicone molds, and when I cut them, a liquid middle flows out, then everything was done correctly. Top can be sprinkled with grated chocolate or, like me, powdered sugar.
That's the whole step-by-step recipe for a chocolate fondant with a liquid center, as you can see, it's not difficult to prepare if you know certain nuances. If you are a lover of chocolate, moreover, dark chocolate, then I recommend that you prepare such a dessert. Enjoy your tea!
Having proposed, along the way, several nuances, when introduced into the recipe for this dessert, it will only appear on your table in some updated form. Chocolate fondant with a liquid center (we will provide a step-by-step recipe with a photo) is most sensitive to both temperature and baking time, therefore, you should adhere to the proposed recommendations, and also take into account the features of your oven.
Ingredients:
- high quality bitter chocolate - 2 pcs., 100 g each,
- eggs - 2 pcs.,
- butter - 75 g,
- flour - 50 g,
- sugar - 50 g,
- a pinch of salt..
Preparation:
We break one bar of chocolate into pieces, put it in a prepared container and add butter, melt these ingredients either in a water bath, with stirring, or in the microwave, for a minute at medium power, controlling the process.
Continuing the preparation of the dessert, the chocolate fondant with a liquid center according to a step-by-step recipe, divide the cooled eggs into whites and yolks, beat the whites with salt and sugar, until fluffy, mix with the yolks and flour, adding it in portions.
Mix the mixture of beaten eggs with flour with chocolate, after having cooled it so that the eggs do not curl, stir everything thoroughly. With the resulting dough, fill the muffin tins, pre-oiled, filling them 2/3 of their volume, it is better to use silicone tins.
Now the most important thing is the regime, it depends on it whether you get a chocolate fondant or ordinary muffins. We put the molds with the dough in an oven preheated to 200 * C for 5 minutes, if the temperature in the oven is 180 * C, then for 7 minutes, no more. Thus, your culinary products will have a baked "frame" inside which is a delicate chocolate cream.
Taking out the chocolate fondant dessert with a liquid center (step-by-step recipe with a photo) from the oven, let it stand for 5 minutes, only then turn the molds onto prepared serving plates, which should be as exquisite as the dessert itself. We put a ball of ice cream on the plates, it can be multi-colored, or whipped and chilled cream, to complement a picture that is pleasant in all respects, you can use berries, pieces of fruit, candied fruits, etc.
As a creative development of the classic recipe, you can cook it in a lightweight version, to obtain a guaranteed result, by placing in each mold before baking two pieces of chocolate from the second bar, placed on top of each other. They should be "drowned" in the dough before baking, then the baking time can be increased to 12 minutes, thus ensuring that chocolate muffins have a liquid middle, with more baked edges.
Fondant in the microwave
The easiest way to prepare this dessert is in the microwave, for a number of reasons due to the peculiarities of this method. The main ones are getting a guaranteed result, typical for this dessert, a chocolate fondant with a liquid center (step-by-step recipe) in the microwave. In addition, you can serve this delicacy in an even more spectacular form without removing it from the molds at all, which can be glass cups for dessert, as well as ceramic cups.
Ingredients:
- chocolate - 150 g,
- eggs - 3 pcs,
- butter - 50 g,
- flour - 3 tablespoons,
- icing sugar - 2 tablespoons,
- chocolate spread, for example "Nutella" - 1 tablespoon,
- cocoa powder - 3 tsp + cocoa for sprinkling molds,
- soda - on the tip of a knife.
Preparation:
Melt the chocolate and butter in the microwave for a minute, cool, at this time beat the eggs with powdered sugar, add the pre-softened chocolate paste, cocoa powder and soda, mix everything.
Fill the tins with the prepared dough to half the volume, put them in the microwave and bake for 10 minutes at maximum power.
Before baking, sprinkle the greased molds with plenty of cocoa powder, if the dessert is supposed to be extracted from them.
If you want to serve the chocolate fondant with a liquid center in glasses or cups, then we skip this procedure.
As an original creative nuance, we advise you to put any chopped nuts on the bottom of each mold. The dessert is traditionally served, as described above, but if you prepared it in glasses or cups, then put ice cream or cream on top of the slightly cooled down immediately before serving, additionally decorating the resulting still life.
Fondant in the airfryer
An excellent option for preparing this French delicacy is the airfryer. Since the method of preparation is important for this culinary product, its taste, when using different baking methods, will slightly differ, which brings a pleasant variety to traditional expectations.
Ingredients:
- chocolate - 100 g,
- butter - 30 g,
- eggs - 2 pcs.,
- flour - 2 tablespoons,
- sugar - 2 tablespoons,
- cocoa powder.
Preparation:
The peculiarity of this cooking method is due to the high temperature of the airfryer, therefore, the dessert crust turns out to be especially baked and crispy with an absolutely liquid chocolate fondant effectively flowing out of the finished dessert with a liquid center according to a step-by-step recipe in the airfryer.
Dissolve chocolate and butter until liquid, mix with whipped, sugar, eggs, flour and cocoa powder. Pour the resulting dough into molds and bake in the airfryer for 10 minutes, serve in a slightly cooled form. Bon Appetit!
And this delicacy is perfect for a romantic dinner in a home atmosphere. Do you want to surprise your soul mate and taste a restaurant dessert without leaving your home? Then at your service - a chocolate fondant with a liquid center. I will describe the step-by-step recipe in detail below, because this dish, although it is easy to prepare, is baked in just a few minutes, but it still requires observance of some nuances. At the exit, you will receive the most delicate French cake, which is served at home with a scoop of ice cream, and you can experiment with serving yourself, like a true chef!
So let's get started.
Chocolate fondant recipe for two servings:
- Chocolate (bitter in the original recipe, with 70-90% cocoa) - 70 grams (I used milk without additives, because I love it more than dark chocolate)
- Butter at room temperature - 25 g.
- Chicken egg - 1 pc.
- Granulated sugar - 25 g.
- Wheat flour - 30 g.
How to cook:
Break the chocolate (70 g) into pieces, place in a bowl with a piece of butter (25 g) We need to melt the chocolate and butter in a water bath. How I do this, I told in a separate recipe, but I will show in this one too.
Boil water in a saucepan and remove from heat. Place the bowl of chocolate and butter in a water bath.
Cover with a tight lid and set aside for five minutes. After this time, the chocolate will melt and become a homogeneous mixture.
In a separate bowl, beat one egg and granulated sugar (25 g) with a mixer.
The egg and sugar mixture will gradually lighten.
As a result, it will become a light lush mass.
In the meantime, the chocolate and butter have melted and all we have to do is stir with a spatula.
Add the homogeneous chocolate mixture to the beaten egg with sugar with constant stirring.
Then add flour (30 g) and mix not with a mixer, but with a spatula.
The chocolate fondant dough should be liquid. When lifting the scapula, it will merge with a large tape.
Lubricate small molds with butter (you can also sprinkle with cocoa powder) and pour the dough into 2/3 of the mold.
Put the fondant for baking in a preheated oven (up to 180 C). It takes 7 minutes to bake it in my electric oven. All ovens are different, you need to adapt to the individual characteristics of your oven in order to understand how long you need to bake the cake to keep the center liquid. To do this, I advise you to bake desserts one at a time. If the first one was overexposed in the oven, it means that for the next one we reduce the time.
Cool the finished chocolate delicacy.
Turn over on a saucer and sprinkle with powdered sugar.
Serve the fondant warm. You need to break the cake with a spoon so that the filling flows out, mixing with ice cream or berry sauce with which the fondant is served.
And now I will show you what happens if you keep the cake in the oven for a longer time. For example, I baked this cupcake for 12 minutes: it rose remarkably and grew in size. This dessert is impossible to spoil! If you don't get the liquid center fondant the first time around, you'll end up with a delicious chocolate muffin or baked goods that look like chocolate cupcakes as a last resort.
In its structure, chocolate fondant, overexposed in the oven, turns out to be a delicious cake with an airy crumb.
There are several types of this amazing dessert: with a liquid center (they are served warm), with a soft center (very similar to brownies), and also not baked, but cooled in the refrigerator. All these varieties have one thing in common: thanks to the large amount of butter and chocolate, these cakes simply melt in your mouth!
By the way, translated from French, fondant- means "melting", an appropriate name for a cake.
Bon Appetit! I am happy to answer all questions about the recipe! Please do not hesitate to ask questions, share reviews, add photos of the resulting desserts. Any feedback will be very grateful to me.
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Chocolate fondant in French means "melting chocolate", it also has such popular names as "chocolate lava" or "chocolate volcano". It is delicious as a muffin, with a crispy crust and soft filling. To achieve this effect, it is important to adhere to the technology exactly step by step preparation of chocolate fondant with photo, especially the baking time. It is important to serve the dessert right after baking, otherwise the filling will begin to thicken. A scoop of ice cream is also placed on the plate for baking and garnished with melted chocolate or jam if desired. Today I invite you to try a really tried and tested recipe for chocolate fondant, which has been tried more than a dozen times. To get a sweeter one, you can mix dark chocolate with milk in half, or replace it completely with milk. The baking time often depends on which molds you will be using. In ceramic molds, the fondant can be baked for 10-15 minutes, and in silicone molds, 8-11 minutes are enough. The ingredients in are indicated for 4 servings.
Ingredients for making chocolate fondant
Step-by-step preparation of a chocolate fondant with a photo
Fondants are served immediately after baking with a scoop of vanilla ice cream. Bon Appetit!
It is to her that this dish owes its name, because it literally means "melting chocolate". Treats like this first appeared in French restaurants quickly and became very popular with diners. The delicate taste of chocolate and ruddy airy dough simply cannot leave a person indifferent! One can understand the general love for fondans: this is an amazingly tasty dish that is not at all difficult to prepare. Having learned how to cook these wonderful pastries according to the classic recipe, the chef can continue to experiment.
The five most commonly used ingredients in recipes are:
Fondant recipes are extremely varied, because during cooking you can add almost any ingredient: fresh berries and pieces of fruit, ice cream and even cheese! Sometimes chocolate is mixed with cognac, which gives the sweet treat some astringency. You can even bake it without using flour! The finished product has an aesthetic appearance, so it can safely decorate a festive table. The sumptuous chocolate muffins are sure to please all guests, giving them a lot of pleasure.