The chocolate fondant (“melting chocolate”) dessert idea came from France. It is a solid biscuit shell with a liquid chocolate inside. According to one of the legends of origin, such a dessert It turned out as a result of the oversight of the cook, who did not contain Oven Chocolate Muffins. The fondant is served warm until hardened core, and decorated with berries or a ball of ice cream. Try Chocolate Fondant with the addition of espresso and Italian nut liqueur Frangelico, the aroma of which gives the dessert a touch of Italy. 
Time: 8 час. 27 minutes Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 220 gr softened butter + some butter for grease molds
- 230 gr. dark chocolate chopped
- 0.5 tsp soluble espresso powder
- 4 large eggs
- 4 yolks of large eggs
- 2/3 Art. granulated sugar
- 4 tsp flour + some flour for powdering molds
- 3 tbsp. l Frangelico or other forest aroma liqueur nuts
- 1 tbsp. raspberries
- 1 tbsp. strawberries
- Fresh mint for decoration
Recipes with similar ingredients: butter, dark chocolate, coffee, eggs, sugar, flour, liquor, raspberries, strawberries, mint
Recipe preparation:
- Lubricate and lightly sprinkle with flour 6 ramekins in a volume of 170 ml. Shake off excess flour.
- Pour water about 5 cm high into a small stewpan and bring to a boil. Put butter in a large glass bowl, chocolate and coffee powder. Turn down the heat and place the bowl on top. over boiling water in a stewpan. Stir mass until it melts almost all chocolate. Remove the bowl from the water bath and keep stirring until the chocolate has completely melted. Then Cool slightly.
- In another large bowl, break the eggs, add the yolks and sugar. Beat with a mixer until a lush whitish mass is formed. Reduce the speed of whipping and slowly pour in the chocolate mass. Pour in the flour and mix well, without whipping the dough.
- Preheat the oven to 230 ° C.
- Pour the dough into molds. Cover the pan with parchment. Put forms on it and place in the oven for 7-10 minutes. If a you do not plan to bake and serve dessert immediately, then the dough in forms can be refrigerated for up to 8 hours, previously covered with a film. Then get out of the fridge and bake for 10-13 minutes. Outside cupcakes should turn out well baked and dry, and liquid inside.
- Gently turn the hot molds upside down on a plate and leave for 10 seconds. Then lift the ramekins – the cupcakes should easy to get out. Pour about 0.5 tsp of each fondant. walnut liqueur, garnish with mint, and spread the berries around. Fondans serve warm.
