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

As often happens, they owe their appearance to a simple incident: the cook took his cupcakes out of the oven ahead of time and discovered that they were still liquid inside, and the hot filling flowed out like lava. Despite the mistake, the dessert has become incredibly popular in the best restaurants in the world.

Well, we realized that chocolate fondant aka Gosha, aka Zhora, aka Goga has many names, but the essence does not change. These are simply magical, which I strongly 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 first deal with chocolate. I suggest cooking Chocolate fondant with dark chocolate (70-80% cocoa content), and I believe that it is precisely this chocolate that makes ideal cupcakes with liquid filling. The wonderful contrast of hot dark chocolate with sweet cold ice cream is what this was all about, but this, of course, is just my opinion. I have already come across reviews more than once that the cupcakes turned out to be very bitter. So, if you don’t like dark chocolate at all and prefer everything sweet, then take chocolate with a cocoa content of 50-60%. I don't recommend using milk chocolate because... it makes the cupcakes too sweet and doesn’t look as appetizing.

It is also important that the chocolate is of good quality; the fact is that now manufacturers often increase the percentage of cocoa products by adding cocoa powder to chocolate. Good chocolate requires the presence of only cocoa mass (crushed kernels of cocoa beans) and cocoa butter (butter squeezed out of ground cocoa beans) from cocoa products. The dried and crushed cake that remains after squeezing cocoa butter is cocoa powder. It costs, of course, much less than the main cocoa products, and therefore many Russian chocolate manufacturers add cocoa powder to increase the percentage of cocoa products in chocolate, it seems that the composition is not bad, there are no cocoa butter equivalents. But such chocolate, as a rule (depending on the amount of cocoa powder), has poor fluidity, cocoa powder thickens it, and when melted, such chocolate does not become liquid. And accordingly, you most likely won’t be able to create a liquid oozing filling with such chocolate.

And now that 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. It’s good if the eggs are not very cold, you can take them out of the refrigerator in advance or just keep them in warm water for a little while.

Break the chocolate into pieces and add butter to it. Melt them in a water bath or in the microwave (be careful not to overheat the mass, otherwise the chocolate may curdle. If melting in the microwave, do not put it in for a long time, remove the bowl with butter and chocolate from the microwave every 10-20 seconds and mix 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 the eggs into a mixing bowl, add sugar and salt.

Mix them until smooth and sugar and salt are dissolved, no need to beat too much, just mix with a mixer, whisk or even just a fork.

Pour the cooled chocolate mixture into the egg mixture and stir. Be sure to make sure that the chocolate-butter mixture is not very hot, otherwise the eggs may curdle.

Sift the flour into the chocolate-egg mixture. Stir until smooth, but do not stir for very long, because... If you knead for a long time, gluten may be released from the flour and the dough will be dense; the muffins may turn out too dense.

If you use silicone molds, then simply grease them with a thin layer of butter, but if you use porcelain, ceramic or metal molds, then you should not only grease them with oil, but also sprinkle them with a thin layer of flour or cocoa powder. I like the second option better, because the flour may 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 the finished cupcakes from molds prepared in this way without damaging them. Pour the dough into molds, I got 4 pieces. Place in an oven preheated to 200°C for 7-10 minutes (I remove the cupcakes from the oven when they rise slightly and the center sinks a little inward).

This is what the finished cupcakes look like, I just turn the cups over onto a plate.

So, chocolate fondant When ready, serve this dessert right away before it cools down. And don’t forget about my recommendations about ice cream, believe me, it’s hot chocolate cupcakes with liquid filling delicious with a scoop of cold ice cream. Bon appetit!

Chocolate fondant with a liquid center is a popular and beloved dessert by many, which is a cross between classic muffins and molten chocolate. This recipe is often called "chocolate lava", "volcano" or simply "chocolate cupcakes with liquid filling", but the essence remains the same. All of these are the same wonderful pastries, the main “highlight” of which is the flowing middle.

In general, the process of making fondant can be called simple. The easy dough is mixed with a large amount of dark chocolate, poured into molds and sent to the oven. The only “exciting” moment is baking dessert. In our step-by-step recipe with photos, we will look at how to prepare chocolate fondant correctly.

Ingredients:

• dark chocolate - 100 g;
• butter - 50 g;
• eggs - 3 pcs.;
• flour - 40 g;
• sugar - 40 g;
• cognac, rum or any liqueur (optional) - 1-2 teaspoons.

Chocolate fondant with liquid center step by step recipe with photos

1. Break the chocolate into pieces and place in a heat-resistant container. Add butter cut into small cubes. We make a “water bath” - place the container with chocolate in a suitable-sized pan of water. The liquid should not touch the bottom of the bowl!
   
2. While vigorously stirring, melt the chocolate chunks until all the clots are completely melted and a homogeneous glossy mass is obtained. It is important not to overheat the chocolate, otherwise it may curdle! The fire under the pan should be minimal.
   
3. Immediately remove the finished chocolate mass from the stove and cool slightly. In a separate bowl, mix eggs with sugar. Lightly whisk and combine the ingredients into a homogeneous mixture.
   
4. Pour the sugar-egg mixture into the chocolate. To flavor, add cognac/rum or any liqueur (if desired, you can add vanilla extract instead of alcohol or simply skip this step). Stir the mass.
   
5. Add flour and stir chocolate dough until smooth and homogeneous.
   
6. Rub the muffin tins with a piece of butter. If ceramic containers are used, the bottom and walls must also be sprinkled with flour to make it easier to remove the finished dessert. Silicone molds simply need to be greased with oil. Pour the chocolate dough. In total you will need 7-9 small molds.
   
7. We preheat the oven to a temperature of 200 degrees, and then proceed to the most important moment - baking chocolate fondant. It is very important not to miss the moment and not to overcook the dessert in the oven - ideally, the cupcakes should set at the edges and remain liquid in the middle. On average, this requires 7-12 minutes, but baking time greatly depends on the volume of the molds and the features of the oven. To avoid mistakes, we recommend baking one fondant first and choosing the optimal time, and only then preparing the rest. If the dessert is completely baked, it will also be delicious, but still, the ideal fondant should have a liquid filling.
   
8. Take the finished dessert out of the oven. We wait a couple of minutes and then remove from the molds. Serve the chocolate fondant with the liquid center warm. The classic and best addition to this dessert is a scoop of ice cream. The taste is complemented well by berries (strawberries, raspberries, fresh or cocktail cherries, etc.).
   

Chocolate fondant with a liquid center is ready! Bon appetit!

12

Culinary Etude 07/22/2018

There are recipes that are passed down from generation to generation and exist beyond time. Chocolate fondant, which is considered a masterpiece of confectionery art, takes pride of place in the national cuisine of France.

Today we will talk to you, dear readers, about how to prepare such chocolate fondant at home. After all, sometimes you really want to pamper yourself and your loved ones. Don't think it's difficult! The biscuit crispy crust with a liquid filling inside, and even quick baking will not leave many indifferent! And we are slowly approaching French masterpieces.

World history of dessert

Chocolate fondant (from French: Le fondant au chocolat - melting chocolate) was invented in 1981 in the center of France by the famous chef Michel Bras, winner of the highest culinary award - 3 Michelin stars. Later he recalled this time and came to the conclusion that all masterpieces are created under the influence of emotions.

That day, the chef of the Laguillol restaurant took the dessert out of the oven ahead of time, which is why the middle did not have time to bake. This inspired Michel and his team to continue experimenting with taste. And two years later, chocolate fondant was born, brought to perfection.

The highlight of this cake, which is served in every cafe and restaurant in France, is its crispy biscuit crust and liquid filling.

And its recipes are in all cookbooks and glossy magazines, which only confirms the worldwide popularity of the dish. The dessert with a frozen center is no longer fondant, and is called “moelleux”, and this means soft in French.

Step-by-step recipe with photos of chocolate fondant with a liquid center

The classic version from Michel Bras, which is by no means lightweight, is based on the use of two different textures. For the filling, the famous chef used cream ganache, which he first froze and then added to the biscuit dough.

Ingredients:

• 100 g dark chocolate;
• 2 medium eggs;
• 2 heaped tablespoons of flour;
• 60-70 g butter;
• 1 teaspoon vanilla sugar;
• 2 tablespoons natural cocoa powder;
• 4 tablespoons of powdered sugar.

For this dessert, be sure to choose dark chocolate that contains at least 72% cocoa. Regular flour can be replaced with almond or wheat flour, and if you don’t have powdered sugar at home, regular sugar will do. To bring out the rich chocolate flavor, I recommend adding a pinch of salt, and this time I used pink Himalayan salt.

To begin, chop up the chocolate, place it in a bowl and place in a water bath to melt. Do not forget to constantly stir the mixture so that it does not burn. At this stage, the aroma of dark chocolate spreads throughout the kitchen, to which all the relatives come running with interest.

Add butter to the pan and continue kneading on the stove until smooth. Let the chocolate mixture cool slightly and add one egg at a time, then add sugar. Whisk the mixture thoroughly so that no lumps remain.

When preparing desserts, it is important to remember the basic rule - first you need to add liquid products to the dough, and then dry ones. And now it's time to season the mixture with 2 tablespoons of cocoa and vanilla sugar.

Pour 2 tablespoons of flour into a bowl and begin to mix thoroughly with a spatula. The result should be a thick and viscous dough.

This time I decided to bake the first batch of chocolate melting cupcakes in silicone molds. To do this, grease them with a little butter, sprinkle with cocoa and transfer the chocolate dough. Do not fill the molds to the brim, as the dessert will rise a lot during baking.

Place the fondant in the oven and bake at 180 degrees. In 6 minutes the French dessert will be ready.

I served it with canned mango wedges and a scoop of vanilla ice cream. Peach, raspberry, strawberry go well with chocolate fondant, or you can simply enjoy its amazing taste without additives.

How to make chocolate fondant according to a recipe from Yulia Vysotskaya

This version of the dessert differs from the classic one, but also deserves attention. The dish turns out airy with a loose texture, and the nut butter adds zest to the usual taste.

Ingredients:

• 100 g dark chocolate;
• 2 chicken eggs;
• 3 tablespoons softened butter;
• 2 tablespoons of powdered sugar;
• 3 g baking powder;
• 2 tablespoons of premium flour;
• 1 tablespoon nut butter;
• 1-2 tablespoons cocoa;
• a pinch of salt;
• 50 g hazelnuts for decoration.

As in the previous recipe, we start by melting the chocolate in a water bath. Then you need to remove the bowl from the heat, add butter and nut butter. Heat the mixture again over low heat.

At this time, beat the eggs with powdered sugar with a mixer or whisk. Add sifted flour, baking powder, cocoa and a pinch of salt to the mixture. Now all that remains is to mix the chocolate and egg mass and mix thoroughly until a homogeneous consistency is obtained.

Grease silicone or ceramic molds with butter and fill with chocolate dough. Bake the dessert in an oven preheated to 200 degrees for 7 minutes.

While the chocolate fondant is preparing, grind the hazelnuts in a blender. It is important not to overcook the dish in the oven, otherwise the filling will harden.

Set the timer and after the appropriate signal, take out the baked goods. Let the chocolate fondant cool slightly. This will make it easier to remove from the mold. Decorate the finished dish with nut crumbs.

How to make chocolate fondant in the microwave

Don’t be upset if you didn’t manage to make a liquid filling in your dessert the first time. The result largely depends on the power of your oven. Try preparing this delicacy in batches in the microwave and see how easy it is.

Ingredients:

• 40 g premium flour;
• 60 ml milk;
• 40 g dark chocolate;
• 2 tablespoons of sugar and vegetable oil;
• 1-2 tablespoons of natural cocoa;
• baking powder on the tip of a knife.

Mix all dry ingredients in a container: flour, cocoa, sugar, baking powder. Pour in milk, vegetable oil and stir with a spatula until smooth.

Many people prepare this dessert in a mug. Try this interesting method too! Just grease the walls with butter and transfer the viscous dough.

You can add a few slices of dark chocolate to the center. Bake the dessert in the microwave for no longer than 2 minutes. Sprinkle the finished cake with powdered sugar and hurry to enjoy its taste.

Over the years, many chefs have gotten creative and modified the classic French dessert recipe. They began to use marshmallows, nut crumbs, and fruit puree as fillings. I suggest you familiarize yourself with an interesting recipe for making fondant with a caramel liquid center.

Ingredients:

• 90 g flour;
• 4 eggs;
• 120 g extra dark chocolate;
• 120 g butter;
• caramel candies;
• 70 g sugar;
• a pinch of salt.

Place the chopped chocolate and butter into a bowl. Place the container in a water bath and melt the mixture, stirring it constantly. After this, you need to beat the eggs with sugar until a thick and strong foam, which will help the biscuit dough to rise and remain fluffy.

Gradually add the chocolate mixture to the egg mixture and add the sifted flour. Take ceramic or silicone molds, grease them with butter and transfer the dough. Lightly press 2 caramel candies into the middle of each fondant, which will give a liquid filling when baked.

Place the dessert in an oven preheated to 180 degrees. In 10 minutes, the masterpiece of French cuisine is ready!

I suggest watching a detailed video recipe for white chocolate fondant.

Preparing chocolate fondant dessert according to Lisa Glinskaya’s recipe

This version of a melting cake is prepared using Michel Bras' technology. Many chefs believe that this particular recipe will work even for inexperienced cooks.

Ingredients:

• 5 chicken eggs;
• 170 g dark chocolate;
• 150 g butter for dough and greasing;
• 70 g sugar;
• 70 g of premium wheat flour;
• 2 tablespoons cocoa powder.

Place a saucepan of water over medium heat and bring it to a boil. Place a bowl on top (you can take a fireproof glass one) with butter and chocolate pieces. The melted mixture of homogeneous consistency must be removed from the water bath and cooled to 30 degrees.

At this time, beat the eggs with sugar with a mixer or whisk until the grains are completely dissolved. Then combine the egg mixture with the chocolate mixture, add flour and mix thoroughly.

Now comes the fun part - pour some of the dough into ice cube trays and place in the freezer to freeze. Grease baking molds with butter, sprinkle with cocoa and fill with chocolate mass, and place a frozen cube of filling in the middle.

Bake at 180 degrees for 8-10 minutes. Let the dessert cool slightly to make it easier to remove from the molds, and serve with tea.

Gordon Ramsay's Chocolate Fondant Recipe

Another popular chef couldn’t ignore this French delicacy. Gordon Ramsay improved the classic recipe by adding a component such as coffee liqueur.

Ingredients:

• 50 g flour;
• 50 g butter;
• 50 g dark chocolate;
• 1 egg;
• 1 yolk;
• 2-3 tablespoons cocoa;
• 2 tablespoons coffee liqueur;
• 60 g sugar.

Place the molds, greased with butter, in the freezer for 2-3 minutes. Take them out, sprinkle a little cocoa powder and freeze them again.

The chocolate bar needs to be chopped into pieces with a knife and melted in a water bath. Add butter to the container and continue stirring the mixture until a homogeneous consistency is obtained.

While the chocolate mixture is cooling, start preparing the dough. To do this, beat the eggs with sugar with a whisk, and then pour in the chocolate mixture in parts. Add 2 tablespoons of coffee liqueur, which you can replace with rum or cognac. Alcohol will not be noticeable in these baked goods, but will add an unusual aroma and zest to the taste. Now all that remains is to add the sifted premium flour and mix the mixture thoroughly.

Transfer the batter to the cooled molds, filling them halfway. Bake the fondant in an oven preheated to 200 degrees for about 8-9 minutes. As soon as you notice. When the top of the cupcake rises, it’s time to take it out of the oven.

Sprinkle cocoa or grated chocolate on top of the dessert. You can serve it in ceramic molds with a scoop of vanilla ice cream or whipped cream.

1. The preparation of chocolate fondant depends on the power of your oven. The ideal condition is the presence of convection, when hot air is evenly distributed. Due to this, the walls of the dessert are baked, but the middle remains liquid. Try baking one cupcake first to adjust the temperature.
2. Baking time varies depending on the material of the mold: in metal and ceramic it is 9-10 minutes, and in silicone it is 6-8.
3. Temperature also affects the baking speed. At 180 degrees the dessert will be ready in 8 minutes, and at 220 – 4-6.
4. The density of chocolate fondant depends on the number of chicken eggs in the dough. And the more you add, the denser the biscuit texture will be.
5. Baking pans can be taken in any shape.
6. By the rise of the cupcake cap, you can determine readiness in advance. If small gaps in the dough have already formed on the surface of the dessert, then the filling inside is no longer liquid.
7. Do not fill the molds to the brim with dough so that it has room to rise.
8. Serve chocolate fondant with ice cream. The combination of hot and cold will appeal to all gourmets. As additives, you can use fresh or canned fruits, nut crumbs, cocoa, and powdered sugar.

I love this French dessert because it contains virtually no flour, which gives it such a delicate and airy texture. Such a large number of recipes allows you to experiment with flavors and perfect this melt-in-your-mouth cupcake yourself.

Chocolate fondue translated from French means “melting chocolate”; it also has such popular names as “chocolate lava” or “chocolate volcano”. This is delicious in cupcake form, with a crispy crust and soft filling. To achieve this effect, it is important to strictly adhere to the technology. step-by-step preparation of chocolate fondant with photos, especially the baking time. It is important to serve the dessert immediately after baking, otherwise the filling will begin to thicken. A scoop of ice cream is also placed on the plate with the baked goods and decorated with melted chocolate or jam if desired. I invite you today to try a truly proven recipe for chocolate fondant, which has been tested more than a dozen times. To get a sweeter one, you can mix dark chocolate and milk chocolate in half, or completely replace it with milk. Baking time often depends on what molds you use. In ceramic molds, fondant can be baked for 10-15 minutes, while in silicone molds 8-11 minutes is enough. The ingredients are indicated for 4 servings.

Ingredients for making chocolate fondant

Step-by-step preparation of chocolate fondant with photos

Fondants are served immediately after baking with a scoop of vanilla ice cream. Bon appetit!

Chocolate fondant is a delicacy with character. Its peculiarity is that during baking the center should remain liquid, and the biscuit dough should become crispy.

To bake classic chocolate fondant correctly, you need to follow five simple rules:

• melted chocolate should be at body temperature;
• To ensure that the filling remains liquid after baking, the dessert must be placed in the refrigerator for 30–60 minutes;
• the baking dish is sprinkled with cocoa powder so that the cupcakes can be easily removed from it;
• the dough cannot be kneaded for a long time, otherwise its structure will become too dense;
• Baking time is no more than 8–10 minutes.

The French dessert made from sponge dough with warm liquid chocolate inside is also called lava, and sometimes you can find the same dish on restaurant menus as “chocolate volcano.” My simple and step-by-step recipe with photos will help you treat your loved ones to this delicious and delicious delicacy.

Ingredients:

• dark chocolate – 200 gr;
• butter – 100 g;
• egg – 3 pcs.;
• flour – 60 g;
• powdered sugar – 60 g;
• berries;
• mint.

How to make chocolate fondant with liquid filling

Melt the chocolate in a water bath. To do this, place the bowl with the broken tiles on a container of water and begin to heat it up. Regulate the heating process of the liquid, periodically turning off the heat if the water boils too much. Do not stir the chocolate under any circumstances, otherwise it will curdle.

As soon as the chocolate has melted, add butter, remove from the water bath and now knead.

The mass should become homogeneous, similar to.

Beat the eggs until they double in size and, adding powdered sugar, continue to bring the mass to the desired consistency. If the groove made on the foam closes slowly, the eggs are beaten enough.

Add the chocolate into the eggs in a thin stream and mix again.

Very carefully add the sifted flour and mix with a spatula. A blender should not be used in this process, otherwise the dough structure will lose the necessary fluffiness.

Pour the chocolate dessert into molds and place in the refrigerator for 30–60 minutes. This little secret will help achieve the effect of a liquid center.

Our chocolate cupcakes have frozen, it’s time to put them in an oven preheated to 180° for exactly 8-10 minutes, placing the baking sheet on the top shelf.

A classic presentation of chocolate fondant is considered to be its presentation with a scoop of ice cream, berries and mint as decoration. To fully enjoy the delicious crispy cupcakes with liquid filling, you need to serve the biscuit dessert hot.