Fondant step by step recipe. Chocolate fondant: recipe with photo

For 6 servings we will need:

• 2 bars of dark chocolate without filler (I have 100g each, keep in mind that the taste of your dessert directly depends on the quality of chocolate) - one for the dough and one for the filling
• 50 g butter
• 2 eggs
• 2 tbsp Sahara
• 2-3 tbsp flour (depending on egg size)
• powdered sugar for decoration
• scoop of vanilla ice cream (optional)

How to make chocolate fondant:

So let's get started!
First of all, grease the cupcake molds with butter. I have silicone molds, but just in case, I lubricated them just in case)

Melt the chocolate bar and butter in a water bath. It is very important that the mass does not boil! At the same time, stir constantly, and as soon as the mass becomes homogeneous, immediately set aside to cool.

In a separate bowl, beat eggs with sugar until bubbles appear, then pour in the WARM chocolate-butter mixture in a thin stream and beat again.

As soon as the mass has become homogeneous, add flour in several steps and beat. It is important not to add flour all at once to control the consistency of the dough. I took large eggs, so it took me 3 tablespoons of flour without a slide. The dough should turn out like thick sour cream.

Pour the finished dough into molds as follows: put one tablespoon of dough on the bottom of each mold, put two pieces of chocolate on top of each other, pour the rest of the dough on top of the chocolate and level with a spoon.

We put the molds in the slow cooker and turn on the "baking" mode. Cook until the top of the cake is no longer sticky and sets with a crust. It took me 30 minutes.

Ready-made fondants are easily removed from the molds by turning over. They should be served hot, sprinkled with powdered sugar and topped with a scoop of vanilla ice cream.

Well, for those who want to reproduce the original French recipe for chocolate fondant and at the same time test their culinary skills, I give a recipe for the oven. The dough is prepared in the same way as for cooking in a slow cooker, however, when pouring into molds, you do not need to add chocolate pieces. Thus, you will only need one chocolate bar. We put the forms in the oven preheated to 180 degrees and bake. This is where the complexity lies! Bake fondana for 5-10 minutes depending on the oven. As soon as a crust forms on top, the dessert must be removed from the oven. In this case, the middle of the dough should remain liquid. It is important not to overexpose the dessert in the oven, otherwise you will get just a little dry chocolate. Also sprinkle with powdered sugar and add ice cream.

Successes in the culinary field and bon appetit !!!

Having offered, along the way, a few nuances, when introduced into the recipe for this dessert, it will only appear on your table in some updated form. Chocolate fondant with a liquid center (we will provide a step-by-step recipe with a photo) is the most sensitive to both temperature and baking time, therefore, you should follow the suggested recommendations, as well as take into account the features of your oven.

Ingredients:
- high quality bitter chocolate - 2 pcs., 100 g each,
- eggs - 2 pcs.,
- butter - 75 g,
- flour - 50 g,
- sugar - 50 g,
- a pinch of salt..

Cooking:
We break one bar of chocolate into pieces, put it in a prepared container and add butter, melt these ingredients either in a water bath, with stirring, or in a microwave, for a minute at medium power, controlling the process.

Continuing the preparation of the chocolate fondant dessert with a liquid center according to a step-by-step recipe, divide the chilled eggs into whites and yolks, beat the whites with salt and sugar until fluffy, mix with yolks and flour, adding it in portions.

We mix the mixture of beaten eggs with flour with chocolate, having previously cooled it so that the eggs do not curl, mix everything thoroughly. With the resulting dough, we fill the molds for muffins, pre-lubricated with oil, filling them by 2/3 of the volume, it is better to use silicone molds.

Now the most important thing is the mode, it depends on it whether you get a chocolate fondant or regular muffins. We put the molds with the dough in an oven preheated to 200 * C for 5 minutes, if the temperature in the oven is 180 * C, then for 7 minutes, no more. Thus, your culinary products will have a baked “frame” inside which there is a delicate chocolate cream.

Removing the chocolate fondant dessert with a liquid center (step-by-step recipe with photo) from the oven, let it stand for about 5 minutes, only then we turn the molds onto the prepared serving plates, which should be as exquisite as the dessert itself. We put a ball of ice cream on the plates, it can be multi-colored, or whipped and chilled cream, to complement the picture, which is pleasant in all respects, you can use berries, pieces of fruit, candied fruits, etc.

As a creative development of the classic recipe, you can also prepare it in a lightweight version, to obtain a guaranteed result, by placing two pieces of chocolate from the second bar, laid on top of each other, in each mold before baking. They should be "drowned" in the batter before baking, then the baking time can be increased up to 12 minutes, this way you will ensure that the chocolate cupcakes have a liquid center, with more baked edges.

fondant in the microwave

The easiest way to cook this dessert is in the microwave, for a number of reasons, due to the peculiarities of this method. The main ones are obtaining a guaranteed result, typical for this dessert chocolate fondant with a liquid center (step by step recipe) in the microwave. In addition, you can serve this delicacy in an even more spectacular way without removing it from the molds at all, which can be used as dessert glass cups, as well as ceramic cups.

Ingredients:
- chocolate - 150 g,
- eggs - 3 pcs,
- butter - 50 g,
- flour - 3 tablespoons,
- powdered sugar - 2 tablespoons,
- chocolate paste, for example "nutella" - 1 tbsp,
- cocoa powder - 3 tsp + cocoa for sprinkling molds,
- soda - on the tip of a knife.

Cooking:
Melt the chocolate and butter in the microwave for a minute, cool, at this time beat the eggs with powdered sugar, add the pre-softened chocolate paste, cocoa powder and soda, mix everything.

We fill the molds with the prepared dough to half the volume, put in the microwave and bake for 10 minutes at maximum power.

Before baking, generously sprinkle the greased molds with cocoa powder, in the event that the dessert is supposed to be removed from them.

If you want to serve chocolate fondant with a liquid center in glasses or cups, then we omit this procedure.

As an original creative nuance, we advise you to lay any chopped nuts on the bottom of each mold. The serving of the dessert is traditional, described by us above, but if you cooked it in glasses or cups, then put ice cream or cream on top of it, slightly cooled just before serving, additionally decorating the resulting still life.

Fondane in air grill

An excellent option for preparing this French delicacy is an air grill. Since the cooking method is important for this culinary product, its taste will also differ slightly when using different baking methods, which brings a pleasant variety to traditional expectations.

Ingredients:
- chocolate - 100 g,
- butter - 30 g,
- eggs - 2 pcs.,
- flour - 2 tablespoons,
- sugar - 2 tablespoons,
- cocoa powder.

Cooking:
The peculiarity of this cooking method is due to the high temperature of the air grill, so the crust of the dessert turns out to be especially baked and crispy with absolutely liquid chocolate fondant with a liquid center effectively flowing out of the finished dessert according to a step-by-step recipe in the air grill.

Melt chocolate with butter to a liquid state, mix with beaten, with sugar, eggs, flour and cocoa powder. The resulting dough is poured into molds and baked in an air grill for 10 minutes, served slightly cooled. Bon appetit!

• Cuisine:French
• Type of dish: Dessert
• Cooking method: In the oven
• Servings:8
• 30 min
• Nutritional value per 100 g:
  • Calories: 347.96 kcal
  • Fat: 23.32 g
  • Proteins: 8.32 g
  • Carbohydrates: 26.50 g

Ingredients:

1. Dark chocolate - 100 g;
2. Butter - 100 g;
3. Flour - 60 g;
4. Egg - 6 pcs.;
5. Cocoa powder - 10 g;
6. Granulated sugar - 70 g;

Cooking method

1. Before preparing chocolate fondant, we will pick up the dishes. We need a deep comfortable bowl. Melt the butter in it in a water bath and add chocolate to it. Let everything become a liquid hot homogeneous mass. It is correct to do it like this. Put a small pot of water on the stove. In another, smaller saucepan, spread the butter and chocolate. To make them soften faster, it is better to cut them a little. We put it on a bowl and wait until the water boils. As soon as the butter and chocolate begin to melt, they must be stirred. This is necessary so that the chocolate does not stick. If this is not followed, the dessert will be bitter.

2. In prepared other dishes, beat out all the eggs. The recipe for chocolate fondant with a liquid center implies that sugar should be added at this stage. We add it.

3. Eggs and sugar must be beaten. If possible, it is better to beat lightly in a blender or use a mixer. If this is not available, take a regular whisk.

4. Switch to a mixture of butter and chocolate. Let everything cool down to a comfortable temperature. As soon as the chocolate is slightly warm, it must be gradually introduced into the egg mixture. You need to pour in very slowly, while all the ingredients must be constantly and well mixed with the same whisk.

5. The last thing we add to our dessert is flour. Sift it through a sieve, let it pick up air and become fluffy. Again, you need to mix everything thoroughly until a homogeneous mass is obtained. Lumps should be avoided. Preheat the oven to 180 degrees. Prepare silicone molds by dusting them lightly with cocoa. Pour the dough into molds and send it to the oven for 10 minutes. Please note that the baking time depends on the type of oven. The top of the cake should be well baked, and the inside should be liquid.

6. The finished dessert must be cooled, and then removed from the molds. Serving chocolate fondant, according to this recipe, it is permissible to crush it with powdered sugar.

Cooking time - 30 minutes. The number of servings is 8.

To get the perfect fondant, you need a good oven, always with convection or top heating. The baking time of the cake is so short that any deviation from the specified time and temperature threatens that everything may not turn out as planned.

Cooking method

1. At the very beginning, let's turn on the oven at full power, as well as the top heat. Now mix the eggs with powdered sugar and beat them lightly with a mixer. Let it be a low soft foam.

2. Put the oil in a small saucepan or in a metal ladle. Add the specified amount of chocolate to it.

3. We put a larger saucepan on the fire, fill it with water and heat it. We put chocolate and butter in a water bath and slowly stirring everything with a spatula, we wait for everything to melt and become homogeneous.

4. Now the mass with chocolate should be slightly cooled. We will need to mix it with beaten eggs and they should not curdle.

5. When the butter mixed with chocolate cools down a bit, pour it into the eggs beaten with powdered sugar in a thin stream. Do not stop stirring the resulting mass.

6. Add flour, which must be sifted through a sieve and mix everything again.

7. Grease the molds with butter and lightly sprinkle with cocoa powder. Fill them with chocolate dough and send them to the oven.

8. The baking time for chocolate fondant, as in the step-by-step recipe with a photo, is 10 minutes. Readiness is checked with a spoon. Tap on the cake, the crust should be firm.

9. Fondane is served warm with a broken crust. The filling should flow out onto the plate a little. You can decorate chocolate fondant with sprigs of mint and lemon balm.

Cooking time - 30 minutes. The number of servings is 6.

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How to serve this dessert

It becomes clear that preparing this treat is not as difficult as it seemed at first. Now the question arises, how to serve it so that the chocolate fondant is like in the photo? Here are some options for the classic serving of this dessert:

1. Break the crust open and place a small scoop of vanilla ice cream on top. Hot with cold is spectacular and very tasty.
2. Chocolate fondant with a liquid center is served sprinkled with cocoa and powdered sugar. Using a stencil, you can draw different patterns: leaves and flowers.
3. It will be very bright and unforgettable if you figuratively put strawberries cut into rings on the cupcake, and attach a mint leaf next to it. The combination of red, green and brown is always beneficial and appetizing when it comes to the design of dishes and food.

Chocolate fondant is an enchantingly beautiful and unusual dish, although its recipes may be different. If you've never tried anything like this, do it today. Children especially love these dishes. Please your family, give them a piece of your soul and share the warmth of cooked dishes.

Chocolate fondant (French fondant au chocolat - melting chocolate) is a small cake with a hard crispy crust on top and a hot liquid filling inside. The liquid center of the fondant has a rich chocolate flavor, and when the dessert is cut, it flows out like liquid lava - which is why in English-speaking countries the dessert is also known as lava cake.

The composition of fondant is similar to chocolate soufflé, but fondant is baked in the oven, microwave or slow cooker, which provides a crunchy shell to the liquid-filled chocolate muffin. A small amount of flour is added to the dough for fondant, the structure of the dessert is formed by cocoa and eggs. The latter are not separated, as in the preparation of a chocolate soufflé, which makes the finished fondant dense, moist and very chocolatey in taste.

TestoVed has collected for you 9 of the best step-by-step recipes for chocolate fondant at home: a classic French dessert with a liquid dark chocolate center, an American lava cake, a quick cocoa cake, a white chocolate cake, cake recipes for a slow cooker and a microwave oven, and methods for making dessert from famous chefs - Yulia Vysotskaya, Elizaveta Glinskaya and Gordon Ramsay.

What is Fondant au chocolat: the history of the French dessert

The history of the origin of chocolate fondant - a relatively young dessert in contrast to - is still controversial among culinary specialists.

According to Jean-Georges Fongerichten, a French-born chef who immigrated to the United States in 1985, it was he who invented the liquid-filled cupcake in 1987 at the Lafayette restaurant in New York. As the restaurant staff confirms, the chef accidentally pulled the cupcake out of the oven too early, and that's how the chocolate fondant with an unbaked liquid center was born.

On the other hand, the famous French confectioner Jacques Torre, known by the nickname "Mr. Chocolate", claims that similar desserts under the names fondant au chocolat ("melting chocolate") or moelleux au chocolat ("soft chocolate") were prepared in France before the invention Fongerichten.

Fondant au chocolat is a dessert with a very thin crust and an almost completely liquid chocolate filling, while moelleux au chocolat has only a small liquid center wrapped in an airy biscuit pulp. The division between desserts is rather arbitrary.

The third version of the origin of fondant says that the French chef Michel Bra invented fondant at the Laguille restaurant by putting a piece of frozen chocolate cream in the dough before baking the dessert.

The secrets of making fondant - a chocolate cake with a liquid filling

Whoever invented the liquid chocolate center dessert, the composition of the ingredients from recipe to recipe remains approximately the same: chocolate, eggs, butter, sugar and a small amount of flour. Some pastry chefs add cinnamon, orange or lemon zest, or even chili peppers to the dessert.

The preparation of fondant usually begins by beating eggs with sugar, then the eggs are combined with melted chocolate and butter. Cupcakes are usually baked in small ceramic molds - ramekins, cooked in silicone molds, like, or in metal brioche molds.

It will be interesting: - basic recipe + 5 delicious ideas.

During baking, the cupcakes rise strongly in the molds, then fall down. Due to the minimum flour content in the composition, the liquid filling does not taste raw.

The secret to making fondant is not to overcook the dessert, otherwise it will turn out more like a brownie than a dessert with a liquid filling. If you take the pastry out of the oven too early, it will not be possible to separate it from the walls of the mold.

Testoved advises. There is a simplified version of making fondant: you can place a chocolate truffle in the center of the dough before baking.

The structure of a dessert with melted chocolate is lighter than that of a similar flourless chocolate cake. The minimum amount of flour reduces. The relatively short time in the oven allows the chocolate to retain its rich flavor. Be sure to use good quality chocolate, with a cocoa content of at least 50-70%.

Chocolate fondant is served, sprinkled with powdered sugar, along with a scoop of vanilla, coffee ice cream or ice cream. Sprinkle a serving plate with a little cocoa for an elegant fondant serving.

Liquid Center Chocolate Fondant: A Step-by-Step Recipe

30 minutes to prepare

10 min to prepare

575 kcal for 1 serving

Chocolate fondant - recipe with photo step by step at home adapted from a cookbook by Jean-Georges Fongerichten.

Ingredients for 4 servings

• dark chocolate with a cocoa content of at least 50% - 170 g;
• butter - 120 g + for lubrication of forms;
• large chicken eggs - 2 pcs.;
• egg yolks - 2 pcs.;
• sugar - 50 g (a quarter of a glass);
• salt - a pinch;
• wheat flour - 2 tbsp. + for powdering forms;
• powdered sugar for serving;
• fresh berries for garnish (optional)

Cooking

1. We heat the oven to 230 ° C. Grease 4 baking molds (ramekins or silicone) with a diameter of 7-8 cm and a height of about 5 cm with oil and sprinkle with flour. Shake off excess flour and place the molds on a baking sheet.
2. To prepare the fondant, in a large bowl with a whisk or with a mixer, beat the eggs, separated egg yolks, sugar and salt until white.
3. Break the chocolate into pieces. We put a bowl with pieces of chocolate and butter in a water bath. Stirring constantly, melt until smooth.
4. Remove from heat and immediately combine the chocolate mixture with eggs and flour. Pour the dough evenly into the prepared molds. Leave at room temperature for half an hour.
5. Bake for 10-12 minutes or until done. The finished fondant should have baked edges and a slightly “moving” center. If in doubt about the correct cooking time for your oven, try baking 1 cake first, then adjust the times for the others.
6. Remove the fondants from the oven and let them cool slightly for 1 minute. Carefully, so as not to burn your hands, we separate the dessert from the mold with a knife, as with, and turn it over onto a serving plate. We wait a couple more minutes and remove the molds from the cakes. Garnish with powdered sugar and fresh berries if desired, and immediately serve the fondant warm.

Fondant with cocoa without chocolate

You can make chocolate fondant at home, even if there is no chocolate in the house, in just 15 minutes from 5 simple ingredients.

Required for 2 servings

• melted butter - 60 g;
• chicken egg - 1 pc.;
• sugar - half a glass;
• vanilla extract - 1 tsp (optional);
• cocoa - 1 tbsp;
• flour - 1 tbsp;
• mold oil;
• ice cream or whipped cream to serve.

Cooking method

1. Preheat the oven to 180 ° C. Melt the butter in the microwave and cool slightly.
2. Combine melted butter with sugar, vanilla extract and egg. Beat with a whisk until smooth. Add cocoa and flour, mix well.
3. Divide batter among two greased ramekins. Bake for 10-15 minutes or until edges are set.
4. Take out, cool for a couple of minutes and serve with ice cream or decorate with whipped cream.

Chocolate fondant: a recipe from Yulia Vysotskaya

The recipe for Yulia Vysotskaya's chocolate fondant differs from the classic one: the dough is more airy due to the baking powder, the chocolate-nut paste makes the dessert even more unique.

It will take

• dark chocolate - 100 g;
• softened butter - 3 tbsp. + for lubrication;
• chocolate-nut paste - 1 tbsp;
• large chicken eggs - 2 pcs.;
• powdered sugar - 2 tbsp;
• flour - 2 tablespoons;
• baking powder for dough - 3 g;
• cocoa - 1 tbsp;
• salt - a pinch;
• hazelnuts for decoration - 50 g (optional).

How to cook

1. We heat the oven to 200 ° C. In the absence of small ceramic or silicone molds, we cover the baking sheet with baking paper and grease it with butter. Place metal baking rings on top. From the inside, we also close the sides with oiled baking paper.
2. Break the chocolate into pieces and melt in a water bath. Remove from heat, add butter and chocolate paste. Reheat the chocolate over low heat.
3. Beat eggs with powdered sugar, then mix with flour, baking powder, cocoa and salt.
4. We combine the egg and chocolate mixtures, mix and fill in the prepared forms. Bake for 7 minutes or until done. Grind hazelnuts with a blender.
5. Remove from oven, cool 1 minute. Remove the rings, sprinkle with chopped hazelnuts if desired and serve immediately.

Chocolate fondant cake: recipe from Lisa Glinskaya

The chocolate fondant of Elizaveta Glinskaya is prepared according to the technology of the famous confectioner Michel Bra. Before baking, part of the dough must be frozen: according to this recipe, fondant with a liquid center will turn out even for novice cooks.

Necessary

• butter - 150 g + for lubrication;
• dark chocolate (at least 70% cocoa) - 170 g;
• sugar - 70 g;
• chicken eggs - 5 pcs.;
• wheat flour - 70 g;
• cocoa powder - 1-2 tbsp

Recipe

1. Pour a little water (about 2-3 cm) into a small saucepan or saucepan and bring to a boil. We put a thick-walled bowl (refractory glass is perfect) on top of the saucepan. The bottom of the bowl should never touch the boiling water.
2. In the resulting steam bath, melt the butter together with the pieces of chocolate, stirring constantly. Remove melted chocolate from heat and cool to 30-36°C.
3. While the chocolate is cooling, beat the sugar with the eggs until the sugar crystals are completely dissolved. Combine eggs, melted chocolate and flour. Mix well.
4. We put part of the dough in molds for ice and put it in the freezer until completely frozen.
5. Grease baking molds with fat and sprinkle with cocoa. Pour the dough into the prepared molds and lower the frozen cubes of the future liquid filling into the middle. Bake in molds on a baking sheet for 8-10 minutes at 180°C. Remove, cool slightly and serve immediately.

Chocolate fondant from Gordon Ramsay

For 4 servings

• softened butter - 50 g + melted butter - 1 tbsp;
• dark chocolate (more than 70% cocoa) - 50 g;
• flour - 50 gr;
• large chicken egg - 1 pc.;
• chicken yolk - 1 pc.;
• sugar - 60 g;
• coffee liqueur, rum or cognac - 2 tablespoons;
• cocoa - 2-3 tablespoons;
• vanilla ice cream for serving.

Cooking method

1. Grease four baking dishes with a diameter of 7-8 cm with half a tablespoon. melted butter and put in the freezer for 2 minutes. We take it out, brush again with oil and sprinkle with cocoa through a sieve. We remove the forms in the refrigerator.
2. Chop the chocolate into small pieces with a knife or break it with your hands. Melt in a water bath, add 50 g of butter, cut into small cubes. Stir with a whisk until smooth, remove from the stove and cool.
3. Using a whisk, beat the egg and yolk with sugar. In parts we introduce into the cooled chocolate mass, stirring each time, then add the liquor. Sift flour, mix again.
4. We spread the liquid, as on, the dough into the chilled molds equally, a little short of the edge. We bake in an oven preheated to 200 ° C for 10. As soon as the dessert begins to come out of the molds, we remove the fondant from the oven. Cool slightly and sprinkle with cocoa. Serve immediately with a scoop of vanilla ice cream.

Chocolate lava cake (Lava Cakes)

In English-speaking countries, the recipe for chocolate fondant is better known as lava cake (eng. Lava Cakes), which means “lava cake” or “lava cake”, often there are variants “chocolate lava”, “chocolate volcano” or cupcakes with liquid stuffing.

Serves 2 lava cake

• butter - 60 g + for lubrication;
• dark chocolate - 50-60 g;
• powdered sugar - 60 g (half a glass);
• large chicken egg - 1 pc.;
• egg yolk - 1 pc.;
• vanilla extract - 0.5 tsp;
• flour - a quarter cup + for molds;
• instant coffee - 0.5 tsp;
• vanilla ice cream or ice cream.

How to make lava cake

1. We heat the oven to 220 ° C. Grease two ceramic forms with a diameter of 7-8 cm and sprinkle with flour.
2. Break the chocolate into pieces, chop the butter. We put it in a microwave dish and put it in the microwave at maximum power for 30 seconds. Take it out, mix it up and put it back in the microwave. Repeat the procedure until the chocolate mass is completely homogeneous.
3. We introduce powdered sugar, then egg, yolk and vanillin. Mix thoroughly.
4. Add flour and instant coffee, stir until smooth. Pour the chocolate batter into the prepared molds.
5. We bake chocolate fondant according to this recipe (lava cake) for 12-14 minutes or until the decorated edges of the dessert. Remove, cool for 1 minute, carefully invert onto a plate and serve the lava cake with ice cream to the table.

White chocolate lemon fondant

White fondant with lemon zest will surely appeal not only to adults, but also to children.

For 2 servings

• butter - 40 g;
• white chocolate - 40 g;
• unrefined cane sugar - 30 g;
• large chicken egg - 1 pc.;
• flour - 20 g;
• lemon zest - 1 tsp;
• butter and flour for molds;
• ice cream for serving.

How to make dessert

1. Butter cut into cubes. Grind white chocolate with a knife or break it with your hands. Melt the chocolate with butter in the microwave for 30 seconds at a power of 440-500 watts. Take it out, mix it up and put it back in the microwave.
2. We repeat the procedure until the chocolate and butter form a completely homogeneous mass. Alternatively, you can use a water bath.
3. Beat the sugar with the egg with a whisk for a couple of minutes. Whisking continuously, gradually add melted chocolate.
4. Sift the flour into the mass, add the lemon zest and stir.
5. Grease two round ceramic molds with a diameter of 7-8 cm with oil and dust with flour. We fill them with batter and send them to an oven preheated to 160 ° C for 12-14 minutes.
6. Remove, cool slightly and invert onto a serving plate. Serve warm with a scoop of vanilla ice cream.

Chocolate cupcake fondant in a slow cooker

In the absence of an oven and a microwave, a slow cooker will come to the aid of a sweet tooth: you can bake portioned fondants in silicone molds or one large chocolate muffin in it.

Ingredients:

• bitter chocolate - 170-200 g;
• butter - 150 g;
• large chicken eggs - 4 pcs.;
• granulated sugar - 150 g;
• wheat flour - 50 g;
• salt - a pinch.

Cooking Method

1. We cut the butter and chocolate into small cubes (you can break the chocolate bar with your hands) and put it in the multicooker bowl. Under an open lid, cook, stirring occasionally, on the “Multipovar” program (for Redmond multicookers) or similar at a temperature of 80 ° C for 15 minutes.
2. Alternative: heat the pieces of chocolate with butter in a water bath or in the microwave.
3. Pour the chocolate butter mixture into a clean bowl. Beat eggs and sugar separately.
4. Gradually add to beaten eggs, and then chocolate, without stopping stirring until smooth.
5. We cover the saucepan of the multicooker with baking paper. Pour in the batter and close the lid. Cooking for "baking" for 20 minutes. After the end of the program, carefully open the lid, turn the dessert over onto a dish and, having cooled slightly, serve it to the table.

Fondant in the microwave in a mug

If the classic fondant is a rather festive dessert that requires culinary experience and effort, its everyday counterpart can be prepared in just 5 minutes in the microwave.

For 1 portion

• cocoa powder - 2 tablespoons;
• flour - 2 tablespoons;
• baking powder - a quarter tsp;
• sugar - 2 tablespoons;
• salt - a pinch;
• milk - 3 tablespoons;
• vegetable oil - 2 tablespoons;
• chocolate - 20 g.

Cooking

1. In a bowl, combine dry ingredients: cocoa, flour, baking powder, sugar and salt. Pour in the butter and milk, stir until all the lumps have dispersed.
2. Pour the batter into a ceramic mug. The mug should be capacious, at least 400 ml in volume. The dough in the process of baking chocolate fondant in the microwave rises a lot.
3. Place the chocolate in the center of the dough and dip it inward, pressing down with a spoon.
4. We cover the tray in the microwave with a paper towel - so as not to stain the microwave if the dough rises too much and “runs away” from the mug.
5. We put a mug on a towel and bake the fondant in the microwave for 70 seconds at maximum power. Different models of microwave ovens have different maximum power, and the cooking time will have to be determined experimentally: first, set a shorter time, then finish baking the cake if necessary.
6. We take out a mug with fondant from the microwave and serve dessert to the table.

How to make fondant at home: answers to questions about recipes

• What can you bake fondant in? The easiest way to bake a dessert is in ceramic ramekins or silicone molds of a suitable size. You can also use metal or paper molds, but the cooking time will most likely have to be adjusted downwards.
• What can you freeze chocolate fondant in? You can freeze the dough in the refrigerator in ceramic molds before baking, but no longer than 8 hours.
• What is the difference between a fondant and a brownie? Fondane differs from brownie in a liquid filling: in the first dessert it is, but in the second it is not.
• What is the difference between chocolate flan and fondant? Flan and fondant have almost nothing in common. Fondane is a cake with a liquid center, while flan is an open pie with a sweet or salty filling, like.
• How to serve and how to eat fondant? Flan must be served warm on a separate portioned plate, garnished with powdered sugar, ice cream ice cream, whipped cream, fresh berries or your favorite jam (or). Berries can be added to the dough and before baking the dessert, as in. They eat cake with a dessert spoon.