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

Chocolate fondant recipe for two servings:

• Chocolate (in the original recipe, bitter, with 70-90% cocoa) - 70 grams (I used milk chocolate without additives, because I like it more than dark)
• Butter at room temperature - 25 g.
• 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 along with a piece of butter (25 g). We need to melt the chocolate and butter in a water bath. I told you how I do this in a separate recipe, but I’ll show you in this one too.

Boil water in a saucepan and remove from heat. Place the bowl with 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-sugar mixture will gradually lighten.

As a result, it will become a light, fluffy mass.

Meanwhile, the chocolate and butter have melted and all we have to do is stir it with a spatula.

Add the homogeneous chocolate mixture to the beaten egg and sugar, stirring constantly.

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

The dough for chocolate fondant should be liquid. When lifting the shoulder blade, it will merge with a large ribbon.

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

Place the baking fondant in a preheated oven (up to 180 C). In my electric oven it bakes for 7 minutes. Every oven is different, you may need to adjust individual characteristics your oven to understand how much baking time you need to bake the cake so that the center remains liquid. To do this, I advise you to bake desserts one at a time. If the first one was overexposed in the oven, then we reduce the time for the next one.

Cool the finished chocolate treat.

Turn over onto 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 the ice cream or berry sauce with which the fondant is served.

Now I’ll show you what happens if you keep the cake in the oven longer. For example, I baked this cake for 12 minutes: it rose wonderfully and grew in size. This dessert cannot be spoiled! If you don't get a fondant with a runny center the first time, at the very least you can make a delicious chocolate cake or baked goods similar to chocolate cupcakes

According to its structure, chocolate fondant, overcooked in the oven, turns out to be a delicious cupcake 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'm happy to answer any questions you may have about the recipe! Please feel free to ask questions, share reviews, and add photos of the resulting desserts. I will be very pleased with any feedback.

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French pastries have always been distinguished by sophistication and refined taste. Microwave chocolate fondant appeared in 1987 and is considered young. The authorship of the dessert is disputed by two French chefs. Jean-Georges Vongerichten says he accidentally left the muffins unfinished and ended up with a new dish. And Michel Bras claims that he achieved the desired result through trial and error.

This is how chocolate fondant with a liquid center was born and began to be baked in the microwave. There are many recipes out there, but they all stick to the same quick bake concept. You can prepare fondant with filling in the oven and microwave. If you do everything step by step at home, you will get an exquisite French dessert in 5 minutes.

Classic French chocolate dessert recipe

The classic microwave chocolate fondant recipe requires choosing the right ingredients. It is based on a sweet treat that is loved by all children. Chocolate must be only natural and contain cocoa at least 72%. Whipped cream and fresh berries can decorate the culinary delight, which is most important in the summer. If you follow all the subtleties of the recipe, you will definitely get an exquisite French dessert.

Main Ingredients

To achieve the desired consistency, it is necessary to strictly observe the proportions. For 2 servings you will need the following ingredients:

• bitter chocolate - 1 bar;
• butter - 200 g;
• eggs - 3 pieces;
• powdered sugar - 150 g;
• flour in the amount of 50 g;
• cocoa powder.

Leave 20 grams of chocolate slices separately without melting. When mixing eggs with sugar, you can use a whisk, since the dough does not need special airiness.

Cooking method

To make a classic chocolate fondant in the microwave, you must strictly follow all the recommendations and not deviate from the recipe. It can be prepared in a few minutes and served hot:

1. The chocolate bar must be brought to a liquid state in the microwave. It should not start to boil or burn. It is recommended to give the chocolate a liquid consistency and leave to cool.
2. The butter must be removed from the refrigerator in advance. It is cut into small pieces and placed in a container with chocolate. The mixture is stirred until the pieces of butter are completely dissolved.
3. Mix the eggs and sugar with a whisk carefully so that no foam forms. Excessive oxygen will make the dough airy, which is not recommended.
4. Pour chocolate into the egg mixture, stirring lightly. Finally, add a little flour and whisk until no lumps remain.
5. The inside of the baking dish is greased with butter and sprinkled with cocoa powder. You can also use powdered sugar. Under the influence of temperature, it turns into a thin layer of caramel on the dough.
6. Pour the chocolate mixture into the molds and bake in the microwave. To create a temperature difference and achieve a liquid middle, you can dip a whole piece of chocolate into the dough.
7. Cooking time is 5-7 minutes. In small ceramic forms, dessert is prepared faster.

In order for the microwave oven to work correctly and the chocolate fondant in the microwave to turn out according to the recipe, you need to set it to maximum power.

You can experiment with baking time. In many microwave ovens, 1 minute 10 seconds is enough to get a baked dessert.

Video of making chocolate fondant in the microwave

httpss://youtu.be/4ObFgAoPZfg

Chocolate cake in a cup in 5 minutes

• The famous chef Christophe Michalar, who received a Michelin star, created an amazing fondant recipe in the microwave in 5 minutes. There is no need to remove it from the mold; you can serve it directly in a glass, garnished with whipped cream and berries. Delicious chocolate cake is prepared quickly and very economically. For 4 servings of the finished treat you will need:
• dark chocolate bar;
• 100 g butter;
• eggs - 3 pieces;
• sugar - 150 g;

flour - 40 g.

In order to decorate a cupcake with liquid filling, you will need berries, cream, cinnamon and hazelnuts. You can choose products for decoration at your discretion.

You can start cooking with baking preparations. Whip the cream until foamy and place in the refrigerator. Hazelnuts are fried in a frying pan. For the dough you will need chocolate and butter melted in the microwave. They are mixed and left to cool.

In a separate bowl, beat eggs with sugar to obtain a creamy consistency. Add chocolate and butter to the mixture and mix well. At the final stage, flour is poured in. The dough turns out viscous and quite thick.

Baking glasses are greased with butter and sprinkled with sugar. The resulting mass is poured into the prepared forms approximately 2/3 full. The microwave is set for 5-10 minutes depending on its power and the size of the dishes. To check the readiness of the fondant, you can open the door. At the right temperature, the middle will remain liquid.

When the fondant is ready, cool it for 5 minutes, sprinkle with hazelnuts, decorate with cream, cinnamon and berries and serve.

Fondant recipe with cocoa without chocolate

• If for some reason chocolate is not included in your regular diet, then it can be replaced with cocoa. Each housewife can model a simple recipe at home at her own discretion. To prepare one serving you will need:
• 40 g flour;
• cocoa powder in the amount of 2 spoons;
• baking powder on the tip of a knife;
• 2 spoons of sugar;
• salt to taste;
• milk - 60 ml;

Flour, cocoa, baking powder, sugar and salt are poured into a deep cup. Add liquid products carefully to the resulting mixture. You need to stir constantly to avoid lumps. Baking dishes are greased with oil so that the fondant does not burn or break. The resulting dough fills the mugs half or 2/3 full. It is necessary to leave room for lifting.

Bake the fondant in the microwave for 5 minutes. To get a liquid middle, you can experiment with time. Depending on the power of the microwave, set it to 3 minutes or 2.

When the fondant has cooled a little, decorate it and enjoy its pleasant taste.

Secrets of making delicious chocolate cake in the microwave

Chocolate fondant dessert with a liquid center is prepared quickly, but you need to know a few tricks to achieve a piquant French taste:

1. You need to choose your chocolate carefully. It must be natural with a cocoa content of at least 72 percent. This ingredient is the most important and you cannot skimp on it.
2. To make chocolate fondant with a liquid center, you need to create a temperature difference. In this case, a slice of chocolate or a scoop of ice cream is perfect.
3. If you sprinkle the walls of the mold with sugar, then when heated it will make the crust crispy due to the dripping caramel.
4. You cannot pour the dough into the mold to the brim; it tends to rise and flow out. To prevent the microwave bowl from getting dirty, you can put a paper towel on it and then place the glasses.
5. Ready-made fondant cannot be laid out. This is a plus of cooking food in the microwave.

It is recommended to serve the chocolate cake with ice cream, whipped cream and berries. You can use ice cube trays. Dessert is usually eaten warm. If the fondant has cooled down, it is recommended to warm it slightly in the microwave. While the dessert is warm, the cream and ice cream begin to melt, which gives the delicacy a special charm.

Lava cake, melting heart, liquid chocolate - this is literally translated from different languages The name of a popular French dessert is 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 biscuit 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;
• If for some reason chocolate is not included in your regular diet, then it can be replaced with cocoa. Each housewife can model a simple recipe at home at her own discretion. To prepare one serving you will need:
• 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 double boiler without stirring or touching these ingredients. 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. In oiled silicone molds put a tablespoon of chocolate dough, on it 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 dense 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.

One of the most popular in Lately became a French dessert chocolate fondant with a liquid center, step by step recipe allows you to prepare a delicious delicacy at home. You can make this dish in just 15 minutes! The dessert is ideal for romantic evenings and leisurely gatherings with friends. The delicacy looks like a small cupcake with a liquid center inside. It is served on its own or with ice cream.

You can prepare chocolate fondant in different ways; the step-by-step recipe with photos involves baking the cake in the oven or cooling it in the refrigerator. The delicacy will have a liquid center if you follow the baking time. It is better to bake one cupcake first, and then move on to baking all the rest. The cooking time depends on the oven itself, as well as on the dishes in which you plan to bake.

Chocolate fondant: cooking secrets

To make the dessert dense, but have a liquid center, you need to bake it in a well-heated oven. On average, baking time ranges from 5 to 15 minutes, but is determined by individual parameters.

When baking a dish, you should consider some subtleties:

1. Along the entire perimeter, but the middle will remain liquid;
2. In metal and ceramic forms, the dish takes longer to cook than in silicone forms. This is due to the fact that the thickness of silicone is less than that of metal and ceramics. Therefore, in silicone molds, cupcakes are baked in 7 minutes, and in metal The cake is prepared only with the oven door closed.
3. It is better if the oven has a convection function. In this case, the fondant will bake evenlyblue and ceramic form in 12-15 minutes;
4. The top of the fondant should not rise. This indicates that the dessert was overcooked;
5. The density of the dessert depends on the number of eggs in the composition. The more there are, the denser the cake turns out;
6. Filling. The classic recipe is made with dark chocolate. But you can find recipes made from milk, white chocolate, with the addition of nut or caramel paste;
7. You can use any baking dish. But it is important to lubricate them inside so that the finished dessert can be easily taken out. It is comfortable to work with forms without a bottom;
8. The molds are filled with dough to ¾ of the volume, since the dessert rises during the baking process.

Classic chocolate fondant: recipe with photos at home

Even novice housewives can treat themselves to an appetizing French dessert. It is very easy to prepare. The baking time can be adjusted while preparing your favorite delicacy.

Ingredients:

· Chocolate bar with high cocoa content – ​​100 grams;
· Butter – 70 grams;
· Flour – 50 grams;
· Chicken egg – 2 pieces;
· Sugar – 1 tablespoon;
· Cocoa powder – 2.5 teaspoons;
· Cognac or rum – a few drops for flavor, if desired. You can use flavoring.

Cooking method:

1. Divide the chocolate into slices and soften together with butter in a water bath;
2. Mix the eggs with a mixer with sugar and add to the melted chocolate mixture;
3. Pour in alcohol and sift flour;
4. Whisk the mixture thoroughly;
5. Grease baking dishes with butter and sprinkle with cocoa;
6. Cooking time is 5-7 minutes at 200 degrees;
7. We take out the delicacy, cool it and put it on a dessert plate. You need to make a cut on the cake to allow the liquid to flow out.

The most delicate fondant: recipe with photos step by step

A very tasty and incredibly delicate fondant is made from white chocolate. The dessert looks delicious. It is perfect for holidays and romantic evenings when you want everything to be perfect!

Citrus zest, which is rich in vitamins and valuable minerals, will help add a touch of piquancy. The zest will highlight the sweetness of the chocolate.

Ingredients:

· White chocolate– 50 grams;
· Butter – 40 grams;
· Sugar – 1 tablespoon;
· Chicken egg – 1 piece;
· Flour – 1 tablespoon;
· Lemon zest – 1 teaspoon.

Cooking method:

1. Bring the butter and chocolate to a liquid state in a water bath or in
2. Microwave. The mass should be viscous and homogeneous;
3. Beat the egg with sugar for 2-3 minutes;
4. Add the liquid chocolate mixture into the egg, whisking continuously;
5. Sift the flour into the mixture, add the lemon zest and knead the mixture well;
6. Grease the baking dishes with oil, sprinkle with flour and pour in the base;
7. Bake the dessert at 160 degrees for 12 minutes;
8. The cupcake is served warm with vanilla ice cream and a mint leaf.

Chocolate fondant with a liquid center is considered an incredibly tasty dessert; a step-by-step recipe will allow you to achieve the right result without using butter and sugar. This delicacy will be lower in calories.

The dessert will be sweet, but not cloying. After all, there is enough sugar in the chocolate itself.

Ingredients:

· Chocolate – 2 bars of 100 grams;
· Wheat flour – 2 tablespoons;
· Chicken egg – 1 piece;
· Salt – 1 pinch;
· Sour cream 30% fat – 90 grams;
· Cocoa – 1 teaspoon;
· Egg yolk – 5 pieces.

Cooking method:

1. Melt the chocolate in a water bath with sour cream;
2. In a bowl, beat the egg with yolks and salt;
3. Cool the chocolate a little and add it to the eggs;
4. Sift flour and cocoa into the mixture;
5. Place the chocolate mixture in molds greased with butter and sprinkled with flour, and bake the delicacy at 200 degrees for about 8 minutes.

Do you want to enjoy an incredibly tasty and healthy dessert? Then the recipe for delicate fondant with avocado and banana is created especially for you. There are no eggs or butter in the recipe. Therefore, the dessert turns out to be as dietary as possible, if that, of course, can be a chocolate treat.

Ingredients:

· Milk chocolate – 150 grams or 1.5 bars;
· Cream 20% fat - 50 ml;
· Ripe avocado – ½ piece;
· Unripe banana – 1 piece;
· Flour – 2 tablespoons incomplete.

Cooking method:

1. Mix half a bar of chocolate with cream and melt the mixture in a water bath;
2. Place the base in the molds and place in the freezer to cool for 45 minutes;
3. In a bowl, puree avocado and banana;
4. Melt a chocolate bar in a water bath, add banana mixture to it and sift the flour;
5. Gently knead the dough;
6. We put part of the dough into molds, insert a ball of frozen chocolate into the center, and cover the top with the second part of the dough;
7. The chocolate center must be completely closed, otherwise it will leak during the cooking process!
8. The cupcakes are baked at 180 degrees for about 15 minutes.

How to serve fondant?

Of course, dessert is good on its own. But it is important to be able to present it not just effectively, but in such a way that it is admired. The classic way to serve it is to combine the dessert with a scoop of vanilla ice cream. It turns out to be a real fusion - a combination of warm and cold.

Sprinkling the dessert with powdered sugar or cocoa is also considered quite traditional. A mint leaf and fresh berries will highlight the sweetness of the chocolate treat. It is better to combine dessert with mango, strawberries, raspberries or blackberries.

Fondan - delicious dessert, which will appeal to chocolate lovers. There is a liquid filling inside the cupcake, so it is often confused with a muffin. Baking is especially popular in France. There they sell it in cafes, pastry shops, and shops. And home gatherings over a cup of coffee are not complete without aromatic pastries. Let's figure out how to make chocolate fondant.

What is chocolate fondant

Fondane is a popular dessert in France. There are 2 ways to prepare baked goods. The main differences are in the proportion of products and heat treatment time.

Varieties of chocolate, French delicacies:

• melting chocolate - a cake with hard sides but liquid chocolate in the center;
• soft chocolate - the filling in the dessert is airy and baked.

Chocolate fondant is a sponge cake made from a simple set of ingredients: sugar, flour, butter, eggs, cocoa or chocolate. In some desserts you can add alcoholic beverages, cream and various spices. For variety, the dark chocolate can be replaced with white. During the cooking process, it is necessary to follow the recipe, starting from the incoming products, temperature and ending with the baking time.

A distinctive feature from muffins is the liquid middle. The chocolate can be liquid or viscous, but the consistency should be much softer than the outer shell of the dessert. It is enough to break off a little cake and the chocolate immediately begins to flow out.

How to make chocolate fondant with a liquid center: nuances and tips

Fondant with liquid filling may not work out the first time. During the baking process, it is important to strictly follow the basic cooking recommendations:

1. Use soft, warm butter. Only in this case the dough turns out homogeneous, and during the heat treatment it is evenly baked.
2. For cooking, you need to take high-quality food. It is recommended to choose dark chocolate with a cocoa content of 72% or higher. It should not contain additives or flavorings.
3. Eggs are used chilled. This way, when whipped, a fluffy, stable foam is obtained.
4. Flour can be replaced with cocoa powder for an airy dessert.
5. For baking, it is recommended to use a convection oven. The main thing is that the heat is distributed evenly.
6. To determine the cooking time, cakes must be baked 1 piece at a time, so as not to spoil the entire batch.
7. A medium-sized mold should be used, made of ceramic, silicone, or metal. For convenience, you can take it without a bottom, so the fondant is easy to get out.
8. The baking container needs to be filled 3/4 full.
9. Cakes should not be kept in the oven, as the liquid center becomes non-flowing. The end result is a chocolate cake. The fondant should form a small depression on the surface as it cooks.
10. When baking cakes, do not open the oven door.
11. The more eggs there are, the denser the dough becomes.

Classic chocolate fondant recipe

The French dessert turns out to be so delicious that you will feel dizzy with pleasure. The preparation is simple, but with special features. Let's sort it out classic recipe Homemade chocolate fondant.

Products:

• dark chocolate 72% - 200 g;
• butter - 60 g;
• eggs - 4 pcs.;
• premium flour - 4 tbsp;
• cocoa powder - 4 tsp;
• powdered sugar - 100 g;
• baking powder - 10 g;
• salt - a pinch.

How to make chocolate fondant:

1. Remove chocolate from packaging and divide into slices. Place together with the oil in a saucepan and place in a water bath. Melt until smooth, stirring regularly.
2. Divide the cooled eggs into yolk and white. Beat each component separately by adding a little salt and powdered sugar, after dividing it into 2 parts. Carefully combine the 2 masses into one.
3. Add baking powder, cocoa powder, flour, and salt to the resulting egg-sugar mixture. Stir.
4. Mix with chocolate mixture until smooth.
5. Grease the prepared clean pan with butter and sprinkle a little cocoa powder on top. Fill 2/3 full with dough.
6. Preheat the oven to 200 degrees. Place the form with the contents for 7 minutes.
7. It is forbidden to open the door. Take out the molds with fondants and leave them on the table for 5-10 minutes.
8. Invert onto a plate. The cakes should come out perfectly.

Pastry chef's advice! It is best to bake a French dessert at a temperature of at least 200 degrees. With this mode, the top, sides and bottom of the product are perfectly baked, but the middle remains liquid.

Chocolate fondant according to the recipe of Yulia Vysotskaya

This recipe allows you to make a dessert that is firm on the outside and chewy on the inside. Let's figure out how to make chocolate fondant with a liquid center (recipe).

Products:

• chocolate with cocoa content 72% - 120 g;
• butter - 75 g;
• flour - 45 g;
• eggs of the first category - 3 pcs.;
• food flavoring “Rum” - 3 drops;
• cocoa powder - 3 tsp;
• granulated sugar - 45 g.

Remove the shells from the cooled eggs, add granulated sugar, cocoa and beat thoroughly.

Divide the chocolate into slices and place in a saucepan. Melt over low heat with regular stirring until liquid. Then add softened butter and rum flavoring. Continue heating over low heat.

Combine the egg and chocolate mixture. Add flour and mix thoroughly. Preheat the baking oven to a temperature of 200 degrees. Grease a baking dish, sprinkle with cocoa powder and pour the dough 2/3 full. Place in the oven and bake for 7 minutes.

Carefully remove from the oven. Leave on the table for 5 minutes, turn the form of fondant over onto a plate.

Serve warm, with the center cut out. Strawberries, whipped cream, and fruit syrups are used for decoration.

Chocolate fondant in the microwave

Family, friends and uninvited guests will love this French dessert. Chocolate fondant (recipe with step-by-step photos) can be prepared at home in the microwave. It will take no more than 5 minutes.

Products for 2 servings:

• dark chocolate - 40 g;
• flour - 80 g;
• milk - 120 ml;
• vegetable oil - 4 tbsp;
• salt - a pinch;
• granulated sugar - 4 tbsp;
• baking powder - 1 tsp;
• cocoa powder - 4 tbsp.

In a separate container you need to mix all the dry ingredients except chocolate. Add milk and butter to the mixture, stirring regularly. The mass should be homogeneous. There are no lumps in the dough.

In a ceramic mug with a capacity of at least 400 ml, place chopped chocolate in the middle, pressing down a little with a spoon. Pour dough on top.

Place the mug on a plastic stand and place in the microwave oven. Set the electrical appliance to high power. By time for 70 seconds (at 950 W) and for 90 seconds (at 750 W). If the dessert is not baked, you should increase the time. Remove the mug with dessert and serve.

Recipe for chocolate fondant with ice cream

Chocolate fondant, the recipe for which we will provide with a photo below, turns out divinely tasty and beautiful. The dessert is perfect for a hot day or a cold winter evening. The rich, hot taste of the cake will be complemented by cool vanilla ice cream.

Products:

• dark chocolate 72% - 180 g;
• granulated sugar - 50 g;
• butter - 50 g;
• flour - 50 g;
• eggs of the first category - 2 pcs.;
• cocoa powder - 2 tsp;
• ice cream - 200 g.

Place softened butter and chocolate slices in a saucepan. Place on low heat and melt until smooth, stirring regularly.

Place the eggs in a separate bowl and add granulated sugar. Using a mixer or blender, beat until a stable foam appears.

Combine the 2 resulting masses. Continue the beating process. Add flour, knead into a homogeneous dough. The main condition is that it must be free of lumps.

Grease baking pans with butter and sprinkle with cocoa powder. Fill with dough. Preheat the oven to 200 degrees. Place the container with the contents for 7 minutes.

After the specified time, you need to take it out, turn it over onto a plate and carefully remove the fondant. Make a cut in the dessert to allow the chocolate to flow out a little. Place scoops of vanilla ice cream on top.

Before serving the dish, you can decorate the plate with sprigs of fresh mint and chocolate slices. That's all, chocolate fondant with ice cream is ready!

Fondant - simple and tasty dish, allowing cooks to experiment and imagine. This applies not only to the choice of recipes, but also to serving dessert on the table. Having figured out how to make chocolate fondant, you can surprise your family and friends with fragrant pastries every day.

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