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!

Lovers of something sophisticated and at the same time simple will certainly appreciate chocolate muffins with liquid filling inside. Treat yourself and your loved ones to this incredibly delicious dessert by preparing it according to the recipes below.

Chocolate muffins with a runny center - classic recipe

Ingredients:

• flour – 65 g;
• egg yolks – 3 pcs.;
• chicken eggs – 2 pcs.;
• granulated sugar – 55 g;
• – 110 g;
• salt - a pinch;
• dark chocolate – 210 g.

Preparation

To prepare chocolate muffins with a liquid center, we need natural dark chocolate, which we break into pieces and combine with slices of butter in a ladle or bowl. Place the container in a water bath and completely dissolve the contents, stirring. In another bowl, beat the eggs until fluffy, then add the yolks and, without stopping the beating procedure, add granulated sugar. The mass should be fluffy and homogeneous. Now combine the slightly cooled melted chocolate with butter and the sweet egg mass, add a pinch of salt, add the sifted flour and stir until there are no lumps of flour.

Fill the buttered molds with chocolate dough to about two-thirds of the volume and place them in an oven preheated to 195 degrees for about ten minutes. When the muffins have increased slightly in volume and small cracks appear on top, remove them from the oven and serve while still hot. Separately, you can serve vanilla ice cream with berries.

Another option for making muffins with liquid chocolate inside involves slightly different proportions of ingredients, but the result is also excellent.

Chocolate muffins with liquid filling inside - recipe

Ingredients:

• flour – 70 g;
• chicken eggs – 4 pcs.;
• granulated sugar – 100 g;
• butter – 100 g;
• salt - a pinch;
• dark chocolate – 300 g.

Preparation

The algorithm for preparing the dessert is similar to the previous recipe. Chop the dark chocolate into pieces as finely as possible, place in a bowl, add butter and melt the contents in a water bath, stirring continuously. Beat the eggs with a mixer until a fluffy foam is obtained, and then add granulated sugar and continue beating until all the sugar crystals are completely dissolved. Cool the butter and chocolate a little, combine with the eggs beaten with sugar and mix. Now sift the wheat flour into the mixture and stir gently, achieving homogeneity and dissolving lumps. Grease muffin tins, sprinkle with flour or cocoa powder and fill with prepared dough to about two-thirds of the total volume.

Preheat the oven to 185 degrees and place muffin tins in it. The baking time for the dessert to obtain the liquid filling inside can vary from five to ten minutes and depends on the capabilities of the oven. Therefore, it is better to bake one product first and, based on the result, determine the time you need to obtain the ideal result.

Chocolate fondant is translated from French as “melting chocolate.” This original and delicious dessert is a chocolate cupcake with liquid chocolate inside. Sometimes it is called lava cake - “lava cake”; the names “chocolate volcano” and “chocolate lava” are very popular. When you cut the cake, chocolate flows out of it, and it is very difficult to resist this gastronomic temptation.

Interestingly, the first fondant was baked by French confectioners completely by accident - somehow the cupcakes were taken out of the oven ahead of time, and they remained a little damp inside. with a surprise can become a decoration for the holiday table, so if you want to surprise your guests, you will have to learn how to make chocolate fondant. Get acquainted with culinary secrets, subtleties and learn a step-by-step recipe, and then delight your guests and loved ones with another masterpiece.

Solid on the outside, liquid on the inside

In French cuisine, there are two versions of this cake - fondant au chocolat (“melting chocolate”) and moelleux au chocolat (“soft chocolate”). In the first case, the chocolate filling is very liquid, in the second it is soft and airy. Naturally, these recipes for chocolate fondant use different proportions of products, and the cooking time and temperature vary. It is very important not to overcook the dessert in the oven, otherwise the liquid filling will harden and you will end up with a regular cake.

Fondane is made from chocolate sponge dough, which is made from butter, sugar, eggs, flour, cocoa or chocolate. First, eggs and sugar are mixed, then butter and chocolate, and then both mixtures are combined together. The dessert recipe is quite simple, the most important thing is to follow the exact proportions, and everything will work out! Cream, white chocolate, alcohol, aromatic herbs and spices are often used in the preparation process.

Secrets, subtleties, tricks - cook with a twist!

Now you know how to prepare chocolate fondant, all that remains is to familiarize yourself with some subtleties that will make the dessert tasty, properly baked and beautiful. Use only soft butter - in this case the dough will be homogeneous, so the product will bake well. It is better to take bitter chocolate, with a high percentage of cocoa, since it is considered more natural, and desserts with it have a refined taste. It is better to cool the eggs before beating so that the foam becomes lighter and airier, and if you want to achieve a particularly fluffy dough, add a little salt to the eggs during the beating process. It is better to beat the yolks and whites separately, and then combine them into a total mass.

In some recipes, cocoa is added instead of flour, and in this case the baked goods are more weightless and tender. You should remove the fondant from the oven as soon as a film appears on it. This means that he has reached the required degree of readiness. Chocolate fondant can also be baked in the microwave, slow cooker and convection oven.

Step-by-step recipe for chocolate fondant

In full screen

Let's try to cook at home, using step-by-step instructions and the secrets of French chefs. You will succeed, the main thing is to use fresh and high-quality products, and also be confident in yourself!

Ingredients: butter - 50 g, dark chocolate - 100 g, eggs - 3 pcs., wheat flour - 75 g (3 tbsp.), sugar - 50 g.

Cooking method:

1. Break the chocolate into small pieces.
2. Cut the butter into cubes.
3. Mix butter and chocolate in a container.
4. Place the container in a water bath and wait until all the ingredients have melted.
5. Stir the mixture and remove it from the heat.
6. Combine the eggs and sugar and beat for a few minutes until fluffy and thick.
7. Add flour to eggs and stir well until smooth.
8. Combine the cooled but still warm chocolate mass with beaten eggs. The eggs should be slightly cooked, but not curdled.
9. Mix all ingredients well.
10. Grease cupcake or muffin molds with butter and sprinkle them with cocoa, semolina or flour.
11. Place the dough in the molds, taking into account that it will not rise very high.
12. Preheat the oven to 180°C and place the molds with the dough there for 8 minutes.
13. As soon as a film appears on the surface, remove the cupcakes and serve!

Chocolate fondant is a royal dessert for any occasion. Now do you agree with this?

Chocolate fondant with nuts

Nuts give biscuit dough a special tenderness and new shades of taste. Try this recipe if you want to cook something special, bright and interesting. Please note that flour is not included among the ingredients; it is replaced by cocoa and chopped nuts.

Melt 100 g of dark chocolate and 30 g of butter in a water bath, grind half a glass of walnuts in a blender. Beat 2 eggs and 50 g sugar until fluffy, carefully add 30 g (2 tsp) cocoa and mix well. Pour the nuts into the butter-chocolate mixture, and then combine it with the beaten eggs.

Place the dough in greased molds, paper can be used, and bake for 5-8 minutes. The smaller the mold, the shorter the cooking time, and over time you will learn to accurately determine it.

Place the fondant on a plate, place a scoop of vanilla ice cream on top and enjoy this chocolate delicacy!

Chocolate fondant with sea buckthorn sauce

The pleasant berry sourness combines amazingly with the bitter sweetness of the chocolate delicacy. This recipe could be the envy of the best pastry chefs in France!

Break 100 g of dark chocolate into pieces and cut 100 g of butter into cubes, and then melt them in a water bath. Mix 2 eggs, 75 g sugar and 1 tsp. vanilla sugar (optional), and then beat the mixture well with a whisk. Pour 50 g of flour into the mixture and stir well so that there are no lumps left. Combine the chocolate with the beaten eggs and mix well again.

Grease the molds with butter, sprinkle with cocoa, lay out the dough and bake in an oven preheated to 200°C. Baking time is no more than 10 minutes, although it all depends on the size of the molds.

For the sauce, cook sea buckthorn with sugar - in any proportions so that it is tasty and sweet enough. This will take 10 minutes. Rub the berries through a sieve and pour the sauce over the fondant placed on a saucer. Place a scoop of ice cream next to it and sprinkle the dessert with powdered sugar.

Fondant with cognac and prunes

Not quite an ordinary combination, right? And yet this chocolate dessert will surprise you with its bright and unpredictable taste. So, soak 100 g of prunes in 40 g of cognac for two hours. Melt 150 g of chocolate broken into pieces and 150 g of butter cut into cubes in a water bath. Beat 3 eggs and 75 g of powdered sugar until fluffy, add the chocolate mixture to the eggs and sift 30-35 g of wheat flour into the resulting mass.

Mix the dough with prunes and cognac. Grease the molds with butter, sprinkle with cocoa and place the dough in them. Bake for 10 minutes at 200°C. Serve dessert with the finest whipped cream.

Taste the fondant within 10 minutes after it is ready, as then the filling hardens and the dessert loses its flavor. Chocolate fondant is served on a separate plate, sprinkled with powdered sugar, chocolate chips, with fresh berries or nuts. According to established tradition, a scoop of ice cream is also placed on the plate. Isn't this amazing? On the site you will find chocolate fondant from Yulia Vysotskaya and many recipes from site users. Try new things and don't forget the classics!

Chocolate muffins are a quick and tasty dish that adults and children love. Muffins can be prepared according to the classic recipe, with pieces of chocolate, with liquid filling inside, or with the addition of fruit in the oven.

This article is intended for persons over 18 years of age

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Delicious chocolate muffins

What to cook with

• dark chocolate - 120 g;
• milk - 50 ml;
• butter - 120 g;
• sugar - 130 g;
• instant coffee - 60 g;
• cocoa powder - about 85 g;
• eggs - 3 pcs;
• baking powder - 1 sachet;
• flour - 120 g.

How to make delicious muffins

1. Turn on the oven, set the temperature to 220 degrees and leave to heat up.
2. Place a saucepan on the fire (it is advisable to choose one with a thick bottom so as not to burn), put butter, 80 g of dark chocolate in it, add coffee. Mix all ingredients well and bring to a homogeneous consistency. After this, turn off the heat and pour in the warm milk.
3. Beat the eggs into a deep bowl and start beating, gradually add sugar to them (without ceasing to beat). In a separate container, mix the bulk ingredients of the recipe: flour, baking powder and cocoa. Mix them well and combine with beaten eggs.
4. Pour the contents of the saucepan into the resulting mixture and mix well again. At the very end, pour out the leftovers. chocolate, having previously broken it into small pieces.
5. The dough should be like thick sour cream. We put it in prepared forms that are greased with oil, but do not fill them to the very top.
6. Prepare chocolate muffins 15-17 minutes. You can check if they are baked using a wooden stick by sticking it into the finished product.

Muffins with chocolate chips

Components of the dish

• sugar or powdered sugar - 120 g;
• premium flour - 250 g;
• butter - 120 g;
• eggs - 3 pieces;
• dark chocolate - 90 g;
• dough powder - 1 package;
• vanilla sugar - 20 g;
• salt - on the tip of the knife.

Recipe

1. To ensure that your baked goods are fluffy and delicious, it is best prepared not from cold products, so we first remove the necessary ingredients from the refrigerator.
2. Turn on the oven at 220 degrees. While it is heating up, prepare the baking dishes and grease them with oil.
3. For preparations dough, take butter and sugar, knead them well (you can use a mixer at low speed). After a few minutes, add eggs one at a time and continue beating.
4. Next we add vanilla sugar and chocolate pieces. Do not break it very finely so that it does not melt completely.
5. In a separate bowl, combine the sifted flour, dough powder and a few grains of salt. Pour all this into the liquid ingredients and mix thoroughly.
6. Place the finished dough (it should not be very thick) into molds, place in a preheated oven and bake for about 20 minutes. You can check readiness with a wooden toothpick by inserting it into the finished product.

Muffins with liquid chocolate inside

What to cook with

• dark chocolate (70-90%) - 180 g;
• butter - 75 g;
• chicken eggs - 2 pcs.;
• premium flour - 65 g;
• yolks - 2-3 pcs.;
• sugar or powdered sugar - 65 g;
• salt - on the tip of the knife.

Step by step recipe

Step 1. First, turn on the oven at 220 degrees so that it heats up while we knead the dough.

Step 2. Prepare a water bath (put a saucepan with water on the fire, bring to a boil, place a deep container on top), put chocolate and butter, knead them until you get a liquid consistency without lumps.

Step 3. Beat the eggs into a separate container, add the yolks, previously separated from the whites, and beat them with a whisk until sharp peaks form, gradually add sugar.

Step 4. Remove the chocolate mixture from the water bath and add it to the beaten eggs, knead thoroughly but gently. Add flour, salt, mix everything again.

Step 5. Grease the muffin pans with oil, place the finished dough so that it does not completely fill the pans, and place in the oven for 6-7 minutes. It is important to observe the temperature and cooking time here, otherwise muffins will be completely baked inside and it won’t work liquid filling inside.

White chocolate muffins

Ingredients for White Chocolate Muffins

• wheat flour - 260 g;
• eggs - 3 pieces;
• cocoa powder – 30 g;
• baking powder for dough - 20 g;
• butter - 100 g;
• sugar or powdered sugar - 100 g;
• white chocolate - 90 g;
• sour cream - 250 g;
• salt - a pinch.

Step by step recipe

1. Prepare the oven - turn it on at 220 degrees to heat it up and muffins turned out lush and delicious.
2. Beat the eggs one at a time into a deep bowl, add sour cream, soft butter, and knead. Gradually add sugar, stirring continuously until it is completely dissolved.
3. Next you need to break the chocolate into several parts. We try not to chop it too much so that it doesn’t melt during cooking.
4. Mix the bulk ingredients in a separate container muffins with white chocolate inside: wheat flour, baking powder, a few grains of salt. Add chopped chocolate here and mix.
5. In one bowl, combine the ingredients in both bowls and mix well. Dough for muffins with chocolate pieces inside ready.
6. Place the dough in the prepared and greased pans, but do not fill to the top, because the desserts will begin to rise during baking and lose their shape.
7. Cooking time delicious sweet dishes - 20-25 minutes. We check with a toothpick whether they are baked inside, remove them from the molds, decorate with melted chocolate, cream, powdered sugar or jam and serve.

Chocolate muffins in a slow cooker

Ingredients

• chicken egg - 3 pcs;
• sugar - 120 g;
• cocoa powder - 25 g;
• wheat flour - 65 g;
• vanilla sugar - 20 g;
• salt - a few grains.

How to cook muffins in a slow cooker

1. First we need to carefully separate the yolks from the whites. It is best for the eggs to be chilled so they beat better. Add salt to the eggs, turn on the mixer and begin to beat them, gradually adding sugar.
2. After adding all the sugar, you need to start whisking the ingredients more intensively until the sugar is completely dissolved and a dense and thick foam forms.
3. Set aside the whipped whites and begin sifting the flour and cocoa. This procedure will saturate them with oxygen and make the dough fluffy.
4. Combine the protein mass with the bulk ingredients, knead everything together with gentle movements, add vanilla sugar.
5. Grease silicone or paper molds with oil, distribute the dough over them, but do not fill them to the very top so that the dough can rise.
6. Turn on in a slow cooker“Baking” mode for 35 minutes, place our molds and close the lid. After the signal multicookers try with a match chocolate muffins ready and serve.

Chocolate muffins with curd filling inside

Components

• premium wheat flour - 240 g;
• dark dark chocolate - 90 g;
• chicken eggs - 3 pcs.;
• low-fat cottage cheese - 250 g;
• softened butter - 125 g;
• sugar or powdered sugar - 185 g;
• cocoa powder - 50 g;
• dough powder - 40 g;
• milk - 1 glass;
• vanilla sugar or vanillin - 1 package.

How to make chocolate muffins with curd filling inside

1. For a tasty center, mix cottage cheese, 60 g of sugar or powder and one yolk in a deep container (you must first separate the yolk from the white). Add vanilla sugar and mix thoroughly.
2. For the chocolate dough, take the remaining whites and beat the eggs with a mixer, first at low speed, adding sugar little by little and increasing the speed of the whisk.
3. Melt the chocolate in a steam bath, add milk and butter. Mix all this well so that the mass is free of lumps, and pour into the egg mixture.
4. In another bowl, mix the sifted flour, cocoa and baking powder, carefully add the dry mixture into our dough.
5. We prepare the molds for the dough, grease them with oil, put the dough a third of the size of the mold, roll a small ball from the cottage cheese and place it on the dough, put a little more dough on top to cover the filling.
6. Place in a preheated oven (optimal temperature 180 degrees) to bake. chocolate muffins with curd filling inside. The average baking time is 20 minutes.
7. Let the baked desserts cool a little and serve the delicious pastries to the table.

Lava Cake (“chocolate lava” or “lava cake”), “chocolate fondant” (volcano, flan), “melting chocolate” - these are all names of the same dessert, which is essentially muffins with liquid chocolate.

The history of the origin of this delicious dish is too curious: due to an unfortunate mistake, the French pastry chef took the baked goods out of the oven ahead of time, the core of the muffins was not baked, and flowed out of the muffins like lava.

It is in the unbaked core that the main secret of this delicacy lies.

Contrary to the master’s fears, the public enthusiastically accepted the new version of the usual dessert. After a while, the recipe for chocolate muffins with liquid filling left France and became widespread throughout the world. You should also learn how to cook this restaurant dish at home in the classic way.

Ingredients

The new muffins contain a large percentage of products that can be eaten raw (chocolate, butter, sugar, eggs). A small amount of flour does not affect the taste of the filling. The recipe does not include baking powder; the structure of the baked goods is provided by beaten eggs.

You need to choose your chocolate bar with special care. Dairy won't do. Only the fondant gives a bright bitter taste. It is advisable to use a high-quality product with a high cocoa content (70-80%). Milk chocolate will make the cupcakes too sweet and will not make them look so appetizing.

So, to prepare chocolate muffins with a liquid center you will need the following products:

Ingredients

Servings: – + 4

• Black chocolate 100 g.
• Butter 70
• Granulated sugar (or powdered sugar) 60
• Chicken egg (selected) 2 pcs.
• Premium wheat flour 50 g.
• Salt 1 pinch.
• powdered sugar (for decoration)

Per serving

Calories: 430 kcal

Proteins: 6.8 g

Fats: 30.2 g

Carbohydrates: 32.2 g

40 min. Seal

Prepare all the ingredients of the dish. They shouldn't be cold. Let the eggs, butter and chocolate reach room temperature. Remove them from the refrigerator in advance.

Break the chocolate bar into pieces the size of half a window. Place in a convenient container that can be placed in a water bath or in the microwave. Add cubes of soft butter to the crushed chocolate. Melt the ingredients carefully in a water bath or in the microwave. Don't overheat! Stir the mixture regularly during heating. You should get a liquid chocolate mass. If this does not happen, it means that either the chocolate is of the wrong quality, or you have overheated the mixture. If the mixture turns out to be very hot, it needs to be cooled. Otherwise the eggs may curl.

Break the eggs into a container suitable for beating. Add granulated sugar (or powdered sugar). Add some salt.

Stir the egg mixture until the sugar dissolves. Beat lightly with a hand whisk or fork (you can use a mixer on low speed). Thick foam is not needed - it will give the dough airiness and the baked goods a rigid structure, but you need a mixture with high fluidity.

Pour the cooled chocolate mixture into the sweet egg mixture. Stir.

Sift flour into a container with liquid ingredients. Mix quickly with light movements until smooth. No need to knead for a long time! If the gluten in the flour has time to swell, the muffins will be too dense. The effect of flowing lava cannot be achieved. There is no need to put in the exact amount of flour. The consistency of the mass will be similar to liquid sour cream.

Prepare the molds. To prepare fondant, it is better to use silicone or ceramic molds. The latter need to be greased with oil and sprinkled with cocoa powder. Pour the dough into the molds, just short of the edges.

Bake the muffins in a hot oven at 180-200 degrees for approximately 7-12 minutes (depending on the characteristics of your oven). The cupcakes should be taken out when they have risen well and their centers have sunk. It is important not to overdo it!

To prevent a “lava eruption” from occurring prematurely, you need to take the cupcakes out of the molds very carefully. Carefully invert the ramekins over a plate. The muffins will end up on the platter.

Chocolate cupcakes with liquid filling are ready! Sprinkle the pastries with powdered sugar and serve.

From the specified amount of products in 30-40 minutes you will get 4-6 servings of delicious pastries.

• To enhance the chocolate taste, experienced confectioners advise adding 1-2 tablespoons of cocoa powder to the dough, which can be mixed with flour or poured directly into the liquid ingredients.
• An interesting fondant is obtained by adding a cup of Espresso coffee to the dough. Pour the drink into the melted chocolate and stir the mixture. These liquid chocolate muffins are not intended for children, but many adults will appreciate this confectionery ambiance.
• You can diversify the taste of fondant by adding cognac or liqueur. For the specified amount of food, 30 g of alcoholic drink will be enough. This advice only applies to baking for adults.

If you want to surprise your friends with an original recipe, but don’t know exactly when they will arrive, you can prepare the dough in advance.

The mass, poured into disposable foil molds greased with butter and cocoa, needs to be frozen, and then the muffins should be baked in the presence of guests.

This dough tolerates freezing perfectly, but it makes no sense to store it in a regular refrigerator even for 1 hour.

Chocolate muffins with liquid filling should be served hot. It is recommended to add a scoop of ice cream for each serving. The stunning contrast of color, temperature, and taste of the elements of this dessert is intended for true gourmets with a sweet tooth.