Chocolate fondant with a liquid center: video recipe

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• Time for preparing

  Contents

  • • 0.0.1 20 minutes
    • 0.0.2 Medium dish
    • 0.0.3 364kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  20 minutes

• Recipe difficulty
  

  Medium dish

• Energy value
  

  364kcal

• Rating

• Recipe

The whole process of cooking a delicious fondant at home can be called simple. Knead a laborious dough with a lot of dark chocolate, poured into molds and goes to the oven. The only exciting moment is dessert baking. I will try to explain to you as much as possible details on how to make your fondant perfect.

Let’s get started!

Ingredients

0/5 ingredients

• Dark chocolate min 72% 100g
• butter 50g
• egg 3 pcs
• flour 40 gr
• sugar 40gr

20 мин20 мин 364

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Bon appetit, I hope you had fun with us!

Steps

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1. Break the chocolate into slices, add chopped small butter cubes. And melt it all either in the microwave or in a water bath.
2. In a separate bowl, beat the eggs with a whisk with sugar.
3. Pour the chocolate mixture into the eggs in a thin stream constantly stirring.
4. Pour in the flour and mix the chocolate dough until smooth. and uniformity.
5. Molds for muffins rub a piece of oil. If used ceramic containers, the bottom must also be sprinkled with flour or cocoa, to make it easier to extract the finished dessert. Pour chocolate dough.
6. Preheat the oven to a temperature of 200 °, and then proceed to the most crucial moment of baking chocolate fondana. It is very important not to miss the moment and overexposure the dessert in ovens, ideally around the edges of the cupcake should grab, and in the middle stay fluid.
7. On average, it takes 7-12 minutes, but the baking time highly depends on the volume of forms and features of the oven. So as not to make a mistake recommend first bake one fondant and pick up optimal time, and only then cook the rest.
8. When the middle begins to rise and she just grabbed, you can check with a toothpick that the middle is solid (1-2 mm), but there’s still liquid chocolate inside, then I turn it off and take it out. Because when cooling, the fondant also thickens. But if the dessert is baked completely, do not worry, it will also be very tasty, but still the perfect fondant should be a liquid filling. Good luck with your experiments!

Keywords:

• Cake
• muffin
• Fondant