Translated from French chocolate fondant (Fondant au chocolat) means melting chocolate. Making this gourmet dessert requires a certain culinary skill, because you need to achieve so that the crust becomes crispy, and the filling remains liquid. But this recipe has a little secret that makes everything a lot easier – ice cream. As it bakes, it gradually melts and forms inside the cupcake is liquid chocolate-vanilla lava. If desired, you can experiment with the filling and try boiled condensed milk, truffle или пудинг. 
Time: 1 hour. 20 minutes. Difficulty: easy Servings: 8 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 butter, cut into cubes and optionally for lubrication mold
- 1/4 Art. premium flour, and optionally for sprinkling forms
- 300 gr dark chocolate, coarsely chopped
- 0.5 tbsp. granulated sugar
- A pinch of salt
- 6 large eggs
- 2 vanilla popsicle with chocolate
- Powdered Sugar
- Special equipment: 2-liter. ramekin
Recipes with similar ingredients: premium flour, chocolate bitter, eggs, vanilla ice cream
Recipe preparation:
- Preheat the oven to 175 ° C. Lubricate with butter and lightly sprinkle with flour 2-liter. Ramekin / souffle mold. Shake off the excess flour. Place the frame on the baking sheet.
- In a large bowl, mix the butter and chocolate. Microwave for 30 seconds. intervals, mixing between approaches until the mixture melts and becomes homogeneous.
- In a large bowl, mix granulated sugar, salt and eggs, whisk electric mixer at high speed for 1-2 minutes. before receiving thick pale mass. Add flour and chocolate to the egg mixture mix and mix with a silicone spatula until smooth.
- Pour 2.5 tbsp into the ramkin. put dough in the center both popsicle. Pour the rest on the sides and on top of the ice cream dough.
- Bake for about 45 minutes. until the cupcake grabs, but the center is all still be moving. Let the cake cool in the frame for 15 min Sprinkle with powdered sugar.
