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Muffins with liquid chocolate. Liquid Chocolate Muffins: Two Recipes

Have you ever eaten liquid-filled muffins? If so, then you know exactly how exquisite this dessert is. It is recognized all over the world as one of the most delicious treats.

For the first time chocolate muffins with liquid filling appeared in France, they were christened under the name Fondant.

Today, their recipe has been improved and modified more than once, but all the same, eating such chocolate muffins in my head creates special associations with French cuisine, with its special sophistication and uniqueness.

Liquid chocolate muffins can be served with an interesting addition in the form of ice cream. Since the pastry is served hot, ice cream will give it a special coolness.

Step by step video recipe

The baking time is quite short. This is due to the fact that the filling should not be baked. Only the outside of the cake is baked, and in the center the consistency remains thin.

The dessert tastes amazing, and if you bake the cake at home, it will be twice as delicious. The dough must be made on chickens. eggs and dairy products.

As a rule, these are milk, kefir and sour cream. The recipe indicates the use of fats in the form of sl. oils, rast. butter or margarine. The option of replacing each other is not excluded.

The ingredient-based mixture should be mixed with dry foods. These are cocoa, flour, baking powder and vanilla. The dough will turn out to be thick, like sour cream. It is worth putting it in tablespoons, filling the molds.

They can be silicone, metal or paper. In the latter case, you should take care that you have a special stand so that the bottom does not curve.

And now I propose to choose a recipe, cook at home delicious dessert, and not just admire the cupcakes in the attached photos in the article.

The classic gooey chocolate muffin recipe

120 g flour; 100 g Sahara; 6 pcs. chickens. yolks and 4 pcs. chickens. eggs; 400 gr. dark chocolate; 200 gr. sl. oils; salt.

Cooking algorithm with photo:

  1. Sl. I cut the oil into small pieces. I'm chopping chocolate. Sl. I heat butter and chocolate in a water bath. If you have a microwave oven at home, you can use it for this purpose.
  2. Chicken. eggs and chickens. I interrupt the yolks together. I bring in sugar. Get a thick foam. I add to the mixture with sl. butter and chocolate, which should be cool by that time. I stir it.
  3. I sow flour, put it in a bowl, add salt. I stir so that there is not a single lump.
  4. I cover the molds with chocolate dough. Be sure to grease the rast. butter, so that later there will be no problems with removing the baked goods.
  5. The oven should be preheated to 200 gr. I send muffins to bake for 10 minutes. That's all.
  6. Serve warm, add berries or a scoop of ice cream.

"One moment"

These are very fast muffins with a liquid filling in the center. From the specified number of components, you will be able to bake 2 servings of muffins. The recipe is presented below.

Components:

40 gr. sl. butter and chocolate; 20 gr. flour; 30 gr. Sahara; 1 PC. chickens. egg.

Cooking Algorithm:

  1. I melt the chocolate in a saucepan, add the sl. butter. I take high quality products.
  2. I drive in chickens separately. egg and sugar. I interrupt with a whisk.
  3. I add flour to a bowl, mix.
  4. I mix the dough and pour it into molds. I bake for 10 minutes at 160 gr. in the oven. It will be soggy inside, and the dessert will be covered with a crust on top, on which a small crack will appear.
  5. I take the muffins out of the molds and put them on the dishes. Serve with berries, ice cream or fruit.

Nut Fondant

Such wet chocolate desserts will surprise all the guests present. If you follow everything that the algorithm of actions indicates, you can bake a delicious dessert that will delight you and raise the mood of everyone who eats the cupcake.

Components:

100 g chopped hazelnuts; 110 g flour; 4 things. chickens. eggs; 120 g sl. oils; 4 tablespoons sah. powder; 2 tbsp chocolate-nut mass; 2 tbsp cocoa powder; 200 gr. dark chocolate; salt and baking powder.

Cooking Algorithm:

  1. I grind the chocolate into small pieces and heat it in a water bath to get a liquid mass. I introduce sweet mass and sl. oil, I continue to stir in a water bath. It is necessary that all the components are well connected with each other.
  2. Beat chickens. eggs, add sah. powder to create a thick lather. I bring in flour, baking powder, salt and cocoa. Then I put the nuts. I stir it.
  3. Let the chocolate cool. I gradually introduce the egg mass. I smear the forms with rast. oil. I send to bake for 7 minutes in the oven at 200 gr.
  4. I take out the finished muffins and put them on the dishes. Serving to the table.

Mini muffins in a mug with liquid filling

This recipe will appeal to all owners. microwave oven... It will be a great helper for making delicious mini-desserts.

Many people like these cupcakes also because they are prepared based on the available ingredients. You can add chopped nuts to the batch, then the dough will be less soft and viscous. The dessert will delight you with its taste.
Components:

100 g flour; 80 gr. dark chocolate; 2 tbsp cocoa; 50 gr. Sahara; 15 ml of water; 1 PC. chickens. egg; cinnamon; sl. butter.

Cooking Algorithm:

  1. Chicken. I beat eggs together with sugar. I add seeded flour, cinnamon and cocoa powder.
  2. I stir and pour in water.
  3. I add chopped chocolate to the batch. I pour the mass into circles. I bake for 1 minute in the microwave at maximum power.

Dessert is ready, you can eat. Just keep in mind that during baking, the dough in the mug will rise, and therefore it is worth filling out the form by ¾ part, no more.

American muffins with delicious liquid filling

The recipe, originally from America, is distinguished by its originality. Muffins are made with liquid filling.

But the most interesting thing is that for baking wet cupcakes with cream it is not worth having a big one at all culinary experience behind your shoulders. Everything is very accessible and simple.

Components:

50 gr. sugar, sl. oils; 45 gr. flour; 2 pcs. chickens. eggs; 150 g chocolate.

Cooking Algorithm:

  1. I grind the chocolate, heat it in a water bath with chopped sl. oil. The mixture will be homogeneous.
  2. Chicken. I interrupt eggs and sugar to get a foamy mass.
  3. I mix flour with mass. I distribute the dough into molds, greased with rast. oil in advance.
  4. I bake in the oven for 7 minutes at 180 gr. temperature. The muffins will be baked around the edges, but runny in the middle.
  5. I take out chocolate desserts from oven... I put it on serving dishes and serve it warm. If desired, they can be covered with a homemade cream.
  • You can even make a dough for baking Fondant muffins 2 days before baking. You can store it in the refrigerator. Just keep in mind that it will take 2 times longer to bake it than a fresh batch.
  • Serve muffins with viscous filler stand warm so that the chocolate does not freeze. The filling will become firm and chocolate dessert will lose its originality. The baked goods will still be delicious. So, there is no need to waste time and immediately after preparation you need to brew tea and eat treats.
  • To make at home a portion of the center melted cupcakes, use Silicone forms... It is most convenient to work with them.
  • Not everyone succeeds in making a chocolate Fondant cake the first time. But you shouldn't hang your nose, as your French chocolate muffin will get better and better as you get more experience.
  • I advise you to cook the muffins gradually. First, bake 1 piece, check how long it takes to bake for the perfect dessert: raw inside, baked outside. And only then bake the muffins, adjusting the time and temperature of the oven.
  • It is recommended to combine warm chocolate dessert with vanilla ice cream. From my own experience I will say that it goes amazingly with caramel, berries, butter cream... You can complete the composition with a couple of fresh mint leaves.

I would like to wish every reader of my website extremely successful experiments in the kitchen, good mood and have a nice tea in the family circle.

Step 1: melt the butter and chocolate.

Dark chocolate break it on a tile, cut the butter into 2x2 cm pieces and put in a prepared bowl. We melt everything in a steam bath, stirring thoroughly so as not to burn. For a bath, a double boiler or classic way"2 pots". To do this, you need 2 rolls of different diameters. Pour 1/3 of the total volume of water into the larger one, and put chocolate into the smaller one. Put the pot with chocolate in a pot of water and wait until the mass becomes homogeneous.

Step 2: Prepare the liquid muffin dough.


 Beat eggs with yolks and sugar with a mixer. Add melted chocolate with butter to the resulting mixture and mix again. Add flour and salt evenly. We achieve the homogeneity of the mixture using a mixer or a whisk.

Step 3: make liquid muffins.


 For this baking, I recommend using silicone molds, since the cupcakes do not burn in it, they are easily removed from it and it is easy to clean. So, pour the cooked dough into 1/3 of the mold volume (muffins will rise) and put in a preheated up to 200 С ° oven for 7-10 minutes.

Step 4: Serve the muffins with liquid filling.


 We take out the finished muffins from the oven and let cool for a couple of minutes, then put them out of the mold on a serving plate. The edges of the dough should be baked and the filling should remain runny. Serve the muffins hot. You can decorate to taste: sprinkle with powdered sugar or cinnamon. Bon Appetit!

Muffins can be served with a scoop of ice cream.

If you use silicone molds for muffins, it is not necessary to lubricate them, if they are ceramic, then be sure to lubricate them with oil.

If you want to prepare muffins just for the arrival of guests, then you can put the dough in a mold in the refrigerator. When the guests arrive, you put the muffins in the oven, and in 10 minutes they will be ready.

Lava Cake ("chocolate lava" or "lava cake"), " chocolate fondant"(Volcano, flan)," melting chocolate "- these are all the names of the same dessert, which in its essence is muffins with liquid chocolate.

The origin story of this exquisite dish too curious: by an annoying oversight, the French pastry chef took out the pastries from the oven ahead of time, the core of the muffins was not baked, and flowed out of the muffins like lava.

It is in the unbaked core that lies main secret this delicacy.

Contrary to the fears of the master, the audience enthusiastically accepted new variant the usual dessert. After a while, the recipe for chocolate muffins with liquid filling left the borders of France, and became widespread throughout the world. You should learn how to cook this too. restaurant dish at home in the classical way.

Ingredients

The new muffins contain a large percentage of foods that can be eaten raw (chocolate, butter, sugar, eggs). A small amount of flour does not affect the taste of the filling. The recipe does not include baking powder, the structure of the baked goods is provided by beaten eggs.

Choose a chocolate bar with special care. Milky and will not work. Only gives a bright bitter taste to fondant. It is advisable to use a quality product with a high cocoa content (70-80%). Milk chocolate will make the cupcakes look too sweet and not so appetizing.

So, to make chocolate muffins with a liquid center, you will need the following products:

Ingredients

Servings: - + 4

  • Black chocolate 100 g
  • Butter 70 g
  • Granulated sugar (or powder) 60 g
  • Chicken egg (selected) 2 pcs.
  • Wheat flour of the highest grade 50 g
  • Salt 1 pinch.
  • powdered sugar (for decoration)

Per serving

Calories: 430 kcal

Proteins: 6.8 g

Fats: 30.2 g

Carbohydrates: 32.2 g

40 minutes Seal

    Prepare all the ingredients in the dish. They don't have to be cold. Let the eggs, butter and chocolate reach room temperature... Take them out of the refrigerator well in advance.

    Break the chocolate bar into half-window pieces. Place in a convenient container that can be placed on water bath or in the microwave. Add cubes of soft butter to the chopped chocolate. Melt food gently in a water bath or microwave. Do not overheat! Stir the mixture regularly while heating. You should get a liquid chocolate mass. If this does not happen, it means: either the chocolate is of the wrong quality, or you have overheated the mixture. If you get a very hot mass, you need to cool it. Otherwise, the eggs may curdle.

    Break the eggs into a container suitable for beating. Add granulated sugar (or powdered). Salt.

    Stir the egg mass until the sugar dissolves. Whisk lightly with a hand whisk or fork (you can use a mixer at a low speed). You don't need thick foam - it will give the dough a lightness, baked goods - a tough structure, but you need a mixture that has a high fluidity.

    Pour the cooled chocolate mass into the sweet egg mixture. Stir.

    Sift flour into a container with liquid ingredients. Stir quickly and lightly until smooth. You don't need to knead for a long time! If the gluten in the flour has time to swell, the muffins will be too thick. The effect of flowing lava cannot be achieved. You do not need to put in the exact amount of flour. The consistency of the mass will be similar to liquid sour cream.

    Prepare your molds. For fondant preparation, it is better to use silicone or ceramic molds. The latter must be greased with butter and sprinkled with cocoa powder. Pour the dough into the tins, just short of the edges.

    Bake muffins in hot oven at a temperature of 180-200 degrees for about 7-12 minutes (depending on the characteristics of your stove). The cupcakes should be removed when they rise well and the middle of the cupcakes have failed. It is important not to overexpose!

    To prevent the "eruption of lava" from happening ahead of time, you need to take the cupcakes out of the molds very carefully. Carefully flip the molds over the plate. The muffins will end up on the platter.

Chocolate muffins with liquid filling are ready! Sprinkle the baked goods with powdered sugar and serve.

From the specified amount of products in 30-40 minutes, 4-6 servings of delicious baked goods will be obtained.

  • Experienced pastry chefs advise to enhance chocolate flavor add 1-2 tablespoons of cocoa powder to the dough, which can be mixed with flour or poured directly into the liquid ingredients.
  • An interesting fondant is obtained by adding a cup of Espresso coffee to the dough. Pour the drink into melted chocolate and stir the mass. These liquid chocolate muffins are not intended for children, but many adults will appreciate this confectionery setting.
  • You can diversify the taste of fondant by adding cognac or liqueur. For the indicated amount of products, 30 g will be enough alcoholic beverage... This advice applies exclusively to baked goods for adults.

If you want to surprise your friends original recipe, but you do not know exactly when they will come, the dough can be prepared in advance.

The mass poured into disposable foil molds greased with butter and cocoa must be frozen, and then muffins must be baked in the presence of guests.

This dough perfectly tolerates freezing, but it does not make sense to store it in an ordinary refrigerator even for 1 hour.

Liquid chocolate muffins should be served hot. It is recommended to add a scoop of ice cream for each serving. The stunning contrast of color, temperature, taste of the elements of this dessert is designed to true gourmets sweet tooth.

Chocolate fondant or, more understandable for a Russian person, popular french dessert, literally translated as "melting chocolate" (fr. Fondant au chocolat). He is also known as Lava cake(the name is used in English-speaking countries), it translates as "cake with lava", so often in Russia this dessert can be found under the names " chocolate lava" or " chocolate volcano". Another name for the dessert that I came across is “ chocolate flan«.

As is often the case, they owe their appearance simple case: the chef took his muffins out of the oven ahead of time and found that they were still liquid inside, and the hot filling was flowing out like lava. Despite the mistake, the dessert became incredibly popular in best restaurants the world.

Well, we realized that chocolate fondant he is Gosha, he is Zhora, he is Goga has many names, but the essence of this does not change. These are just magical ones that I highly recommend you eat with ice cream!

Ingredients

  • dark chocolate 60-80% 100 g
  • butter 60 g
  • sugar 40 g
  • eggs 2 pcs.
  • flour 40 g
  • salt 1 pinch

Let's deal with chocolate first. I suggest to cook Chocolate fondant with dark chocolate (70-80% cocoa content), and I believe that it is from this chocolate that ideal liquid-filled muffins... The wonderful contrast of hot bitter chocolate with sweet cold ice cream - that's why, all this was started, but this, of course, is just my opinion. I have repeatedly come across reviews that the cupcakes turned out to be very bitter. So, if you don't like dark chocolate at all, you prefer everything sweet, then take chocolate with a cocoa content of 50-60%. I do not recommend taking milk chocolate since with it, the cupcakes are too sweet, and they do not look so appetizing.

It is also important that the chocolate is good quality, the fact is that now manufacturers often increase the percentage of cocoa products by adding cocoa powder to chocolate. Good chocolate assumes the presence in the composition of cocoa products only of grated cocoa (crushed cocoa nibs) and cocoa butter (butter squeezed from ground cocoa beans). The dried and crushed cake that remains after pressing the cocoa butter is the cocoa powder. It costs, of course, much cheaper than basic cocoa products, and therefore many Russian manufacturers chocolate, cocoa powder is added to increase the percentage of cocoa products in chocolate, it seems that the composition is not bad, there are no equivalents of cocoa butter. But such chocolate, as a rule (depending on the amount of cocoa powder), has poor fluidity, cocoa powder thickens it, when melted, such chocolate does not become liquid. And, accordingly, you most likely do not succeed in liquid flowing filling with such chocolate.

And now, when everything is probably clear with chocolate, let's start cooking. From the specified amount of ingredients, 4-6 fondants are obtained (depending on the size of the molds).

Preparation

We prepare all the ingredients. Well, if the eggs are not very cold, you can take them out of the refrigerator in advance, or just hold them in warm water for a while.

Break the chocolate into pieces, add butter to it. We melt them in a water bath or in a microwave oven (be careful, do not overheat the mass, otherwise the chocolate may curl. If you melt in a microwave oven, do not put immediately for a long time, remove the dishes with butter and chocolate from the microwave every 10-20 seconds and stir well ). Stir thoroughly until a homogeneous mass is obtained, if it turns out to be very hot, cool it. If at this stage the mass does not become liquid, then either you overheated the chocolate and it curdled, or it is not of very good quality and has poor fluidity.

Beat eggs into a bowl for beating, add sugar and salt.

Stir them until the sugar and salt are homogeneous and dissolve, you do not need to beat much, just mix with a mixer, a whisk or even just a fork.

Pour the cooled chocolate mass into the egg and stir. Be sure to keep the chocolate-butter mixture not very hot, or the eggs may curl.

Sift the flour into the chocolate and egg mass. Stir until smooth, but do not mix for a very long time, because if you knead for a long time, gluten from the flour may come out and the dough will be dense, the muffins may turn out to be too dense.

If you are using silicone molds, then we simply grease them with a thin layer of butter, but if you use porcelain, ceramic or metal forms, then they should not only be greased with butter, but also sprinkled with a thin layer of flour or cocoa powder. I like the second option better, because the flour can remain a little on the muffins after baking, which will ruin their appearance, and the cocoa will not be noticeable at all. It will be much easier to remove from molds prepared in this way ready-made cupcakes without damaging them. We pour the dough into molds, I got 4 pieces. We put in an oven preheated to 200 ° C for 7-10 minutes (I take the muffins out of the oven when they rise slightly, and the middle falls a little inside).

This is what the finished muffins look like, I just flip the tins onto the plate.

So, chocolate fondant ready, serve this dessert right away while it's hot. And do not forget about my recommendations about ice cream, believe me, hot liquid chocolate muffins delicious with a scoop of cold ice cream. Bon Appetit!



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

If for some reason you can't go to Paris right now, you can try making a real chocolate fondant at home. Get ready for the fact that the first time the result will be imperfect, but this is not scary - it is almost impossible to hopelessly ruin the dessert. If you miss it, you will get a thick hot chocolate, and if you overdo it in the oven, enjoy a delicious muffin.

What is fondant

Fondant is a chocolate dessert of French cuisine. There are two cooking options, which differ in the proportions of ingredients and the cooking 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.

In fact, dessert fondant is chocolate biscuit 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 compliance with the time and temperature regime.

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

The history of the fondant

Chocolate fondant with an appetizing liquid filling so organically blended into the exquisite French cuisine, and yet 40 years ago such a dish did not exist. Fondant 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.

Michelle Bras speaks of her chocolate brainchild as a work of art. According to him, the fondant was born thanks to the influx of feelings and a desire to warm and please loved ones. Once, after a ski trip, the chilled Bras family warmed up by the fireplace. The weather was chilly, everyone was frozen and warmed with hot chocolate. The cook watched , how the mood improves and the atmosphere warms up from a cup of tonic drink, and 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 on improving the recipe for about two years, and the muffin stuffed with melting chocolate turned out exactly as the chef intended.

Classic French recipe chocolate recipe rather complicated, it is followed in the best restaurants. According to Bras's strict plan, you need to freeze to a certain temperature, and then add inside biscuit dough and bake 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 almost no one remembers its creator. The fondant has become a national property, its recipes have been simplified so that they can be repeated without professional skills.

The first and foremost piece of advice is - don't be discouraged if the liquid-filled chocolate fondant doesn't work the first time or even the second time. Remember, even the chef took a couple of years to create the "wet cake". Over time, you will learn how to determine the optimal temperature and baking time in your oven, and before that you can be satisfied with delicious muffins.

There are some helpful tips to help you:

  • Use warm and soft butter so the dough is smooth and even baked.
  • So 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 free of foreign additives like palm oil.
  • Chill the eggs before beating, and add a pinch of salt to make the egg whites fluffy. It is better to beat the yolks and whites separately, and then carefully combine them.
  • Baking, in which flour is replaced by cocoa, turns out to be very tender and light.
  • Wet muffins should be baked evenly on all sides, so the best option there will be an oven with heat distribution (convection).
  • It is important to consider the features of the oven. To avoid large dips, bake the first cakes one at a time to determine the optimal time.
  • You will need medium-sized metal, silicone or ceramic molds. In thin silicone fondants, they are baked in 7-8 minutes at a temperature of 180 ° C. Metal and ceramic molds must be greased butter and sprinkle with cocoa. Forms without a bottom are convenient - fondants are easy to get out of them.

  • The dough will rise as it bakes, so the tins need to be three-quarters full. Having risen, the fondants will settle down a little - this is normal.
  • Do not overdo the baked goods, otherwise the middle will lose its fluidity and the fondants will turn into muffins. The first sign of a cupcake is a tall hat, and the fondant should have a shallow dimple in this area.
  • 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 will share its density with the mass.
  • Fondants need to 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, as the cupcake is warming up from the inside. The result is cakes with a firm center and liquid sides. Microwave ovens are great for making muffins, while fondants are best for oven-baked.

How to make chocolate fondant: two basic recipes

Dark Chocolate Chocolate Fondant Recipe

It is better to start experiments with this recipe, when the 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 more)
  • 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 to warm up properly.
  2. Break the eggs, add icing sugar and beat with a mixer or whisk.
  3. In a saucepan, combine the broken chocolate and soft butter. Melt in a water bath, stir occasionally.
  4. Allow the chocolate mass to cool slightly and pour in a thin stream into the beaten eggs with sugar.
  5. Add flour and stir from bottom to top. Spoon the dough from the bottom and lift it up.
  6. Thoroughly grease the molds with butter. The better they are oiled, the easier it will be to get fragile fondants. Sprinkle cocoa powder on top of the butter.
  7. Fill the molds with ¾ of 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. Do not exert effort if the fondants are non-slip; gently turn the mold over.

Serving warm chocolate fondant with ice cream chocolate icing or fruit.

White chocolate fondant (recipe by Julia Vysotskaya)

Experiments with this dessert began to resemble a competition 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 very popular with children.

Composition:

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

Preparation:

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

Before serving, the fondant needs to be beautifully decorated - this dessert is very tasty, but it does not shine with beauty. A ball 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 substituted with Vanilla Sugar)
  • 50 g Flour
  • Powdered Sugar - for decoration
  • Ice Cream or Whipped Cream - To Serve