Chocolate fondant is a dessert, the core of which is due to the short the baking time remains tender and liquid, similar to baked chocolate ganache. The dream of all the chocolatiers and the sweet tooth! Mix cream of chocolate and butter with beaten eggs and flour, pour into portioned molds or ramekina and place on a few minutes into a preheated oven. Chocolate bliss to you гарантировано. 
Time: 40 мин.Difficulty: easy. Quantity: one 2 cakes. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
- 220 gr tempered dark chocolate
- 220 gr diced butter
- 65 gr. Sahara
- 4 eggs, slightly beaten
- 4 yolks
- 65 gr. flour for sifted cake *
Recipes with similar ingredients: dark chocolate, higher flour varieties, eggs
Recipe preparation:
- In a water bath, gently stir, melt the chocolate and butter. Add sugar. Remove the cream from the stove and set aside side, but so that it stays warm.
- Beat eggs and yolks in a large bowl until the mass doubles. in volume. Gently, with twisting movements, stir in the flour, then 1/4 of the warm chocolate mixture for tempering. After add the remaining chocolate and mix. Note * Flour for cake it is used for baking and contains starch. Sift 1/2 Art. wheat flour, scoop out of it 1 tbsp. l and replace with 1 tbsp. l corn starch.
1/2 tbsp. flour for cake = 1/2 tbsp. wheat flour + 1 tbsp. l corn starch
- Preheat the oven to 175 ° C. grease with butter 12 120 ml Ramekins. Fill the resulting mass of ramekina on 2/3. Bake for 4 to 6 minutes.
