French pastries have always been distinguished by sophistication and refined taste. Microwave chocolate fondant appeared in 1987 and is considered young. The authorship of the dessert is disputed by two French chefs. Jean-Georges Vongerichten says he accidentally left the muffins unfinished and ended up with a new dish. And Michel Bras claims that he achieved the desired result through trial and error.

This is how chocolate fondant with a liquid center was born and began to be baked in the microwave. There are many recipes out there, but they all stick to the same quick bake concept. You can prepare fondant with filling in the oven and microwave. If you do everything step by step at home, you will get an exquisite French dessert in 5 minutes.

Classic French chocolate dessert recipe

The classic microwave chocolate fondant recipe requires choosing the right ingredients. It is based on a sweet treat that is loved by all children. Chocolate must be only natural and contain at least 72% cocoa. Whipped cream and fresh berries can decorate the culinary delight, which is most important in the summer. If you follow all the subtleties of the recipe, you will definitely get an exquisite French dessert.

Main Ingredients

To achieve the desired consistency, it is necessary to strictly observe the proportions. For 2 servings you will need the following ingredients:

• bitter chocolate - 1 bar;
• butter - 200 g;
• eggs - 3 pieces;
• powdered sugar - 150 g;
• flour in the amount of 50 g;
• cocoa powder.

Leave 20 grams of chocolate slices separately without melting. When mixing eggs with sugar, you can use a whisk, since the dough does not need special airiness.

Cooking method

To make a classic chocolate fondant in the microwave, you must strictly follow all the recommendations and not deviate from the recipe. It can be prepared in a few minutes and served hot:

1. The chocolate bar must be brought to a liquid state in the microwave. It should not start to boil or burn. It is recommended to give the chocolate a liquid consistency and leave to cool.
2. The butter must be removed from the refrigerator in advance. It is cut into small pieces and placed in a container with chocolate. The mixture is stirred until the pieces of butter are completely dissolved.
3. Mix the eggs and sugar with a whisk carefully so that no foam forms. Excessive oxygen will make the dough airy, which is not recommended.
4. Pour chocolate into the egg mixture, stirring lightly. Finally, add a little flour and whisk until no lumps remain.
5. The inside of the baking dish is greased with butter and sprinkled with cocoa powder. You can also use powdered sugar. Under the influence of temperature, it turns into a thin layer of caramel on the dough.
6. Pour the chocolate mixture into the molds and bake in the microwave. To create a temperature difference and achieve a liquid middle, you can dip a whole piece of chocolate into the dough.
7. Cooking time is 5-7 minutes. In small ceramic forms, dessert is prepared faster.

In order for the microwave oven to work correctly and the chocolate fondant in the microwave to turn out according to the recipe, you need to set it to maximum power.

You can experiment with the baking time. In many microwave ovens, 1 minute 10 seconds is enough to get a baked dessert.

Video of making chocolate fondant in the microwave

Chocolate cake in a cup in 5 minutes

• The famous chef Christophe Michalar, who received a Michelin star, created an amazing fondant recipe in the microwave in 5 minutes. There is no need to remove it from the mold; you can serve it directly in a glass, garnished with whipped cream and berries. Delicious chocolate cake is prepared quickly and very economically. For 4 servings of the finished treat you will need:
• dark chocolate bar;
• 100 g butter;
• eggs - 3 pieces;
• sugar - 150 g;

flour - 40 g.

In order to decorate a cupcake with liquid filling, you will need berries, cream, cinnamon and hazelnuts. You can choose products for decoration at your discretion.

You can start cooking with baking preparations. Whip the cream until foamy and place in the refrigerator. Hazelnuts are fried in a frying pan. For the dough you will need chocolate and butter melted in the microwave. They are mixed and left to cool.

Baking glasses are greased with butter and sprinkled with sugar. The resulting mass is poured into the prepared forms approximately 2/3 full. The microwave is set for 5-10 minutes depending on its power and the size of the dishes. To check the readiness of the fondant, you can open the door. At the right temperature, the middle will remain liquid.

When the fondant is ready, cool it for 5 minutes, sprinkle with hazelnuts, decorate with cream, cinnamon and berries and serve.

Fondant recipe with cocoa without chocolate

If for some reason chocolate is not included in your regular diet, then it can be replaced with cocoa. Each housewife can model a simple recipe at home at her own discretion. To prepare one serving you will need:

• 40 g flour;
• cocoa powder in the amount of 2 spoons;
• baking powder on the tip of a knife;
• 2 spoons of sugar;
• salt to taste;
• milk - 60 ml;
• 2 tablespoons of oil.

Flour, cocoa, baking powder, sugar and salt are poured into a deep cup. Add liquid products carefully to the resulting mixture. You need to stir constantly to avoid lumps. Baking dishes are greased with oil so that the fondant does not burn or break. The resulting dough fills the mugs half or 2/3 full. It is necessary to leave room for lifting.

Bake the fondant in the microwave for 5 minutes. To get a liquid middle, you can experiment with time. Depending on the power of the microwave, set it to 3 minutes or 2.

When the fondant has cooled a little, decorate it and enjoy its pleasant taste.

Secrets of making delicious chocolate cake in the microwave

Chocolate fondant dessert with a liquid center is prepared quickly, but you need to know a few tricks to achieve a piquant French taste:

1. You need to choose your chocolate carefully. It must be natural with a cocoa content of at least 72 percent. This ingredient is the most important and you cannot skimp on it.
2. To make chocolate fondant with a liquid center, you need to create a temperature difference. In this case, a slice of chocolate or a scoop of ice cream is perfect.
3. If you sprinkle the walls of the mold with sugar, then when heated it will make the crust crispy due to the dripping caramel.
4. You cannot pour the dough into the mold to the brim; it tends to rise and flow out. To prevent the microwave bowl from getting dirty, you can put a paper towel on it and then place the glasses.
5. Ready-made fondant cannot be laid out. This is a plus of cooking food in the microwave.

It is recommended to serve the chocolate cake with ice cream, whipped cream and berries. You can use ice cube trays. Dessert is usually eaten warm. If the fondant has cooled down, it is recommended to warm it slightly in the microwave. While the dessert is warm, the cream and ice cream begin to melt, which gives the delicacy a special charm.

Fondant is the perfect dessert for chocolate lovers. This is a cross between an American muffin and melted chocolate - there is a liquid filling inside the fragile cupcake. Today, the whole of France is passionate about delicious cakes, they are offered in every cafe and pastry shop, semi-finished products can be bought in the supermarket, coffee gatherings are rarely complete without a fashionable chocolate treat.

If for some reason you can’t go to Paris right now, you can try to make real chocolate fondant at home. Get ready for the fact that the result will not be perfect the first time, but that’s okay - it’s almost impossible to hopelessly ruin the dessert. If you don’t bake it enough, you’ll end up with thick hot chocolate, and if you overcook it in the oven, you’ll enjoy a delicious cupcake.

What is fondue

Fondane is a chocolate dessert of French cuisine. There are two cooking options that differ in the proportions of ingredients and heat treatment time.

• Melting chocolate or fondant au chocolat is a cake with hard walls and liquid chocolate inside.
• Soft chocolate or moelleux au chocolat - the filling is airy, but baked.

Essentially, fondant dessert is a chocolate sponge cake made from eggs, sugar, butter, flour and chocolate or cocoa. Alcohol, cream, spices are sometimes added to cakes, and dark chocolate is replaced with white. The recipe is simple, but requires precise execution and adherence to time and temperature conditions.

Fondant differs from muffins in that it has a liquid center; the chocolate inside may flow or be a little viscous, but its texture should be softer than the crispy shell. Once you break off a piece of biscuit with a spoon, the chocolate filling will flow out onto the plate. A chocolate cake with soft chocolate inside has the right to be called fondant, but it cannot claim to be a true and impeccable fondant au chocolat.

Fondant history

Chocolate fondant with a delicious liquid filling fits so organically into exquisite French cuisine, but 40 years ago such a dish did not exist. Fondant was invented in 1981 by the famous chef, winner of three Michelin stars, Michel Bras. The Laguillol restaurant, where the maestro works, enjoys well-deserved fame.

Michel Bras speaks of his chocolate creation as a work of art. According to him, fondant was born due to the influx of feelings and the desire to warm and please loved ones. One day, after a ski trip, the chilled Bras family warmed up by the fireplace. The weather was chilly, everyone was frozen and warmed up with hot chocolate. The cook was watching , how the mood improves and the atmosphere warms with a cup of tonic drink, and I was mesmerized by the moment. Then the idea of ​​a warm cake with liquid chocolate inside began to emerge. A whole team of pastry chefs, led by Bras, worked to perfect the recipe for about two years, and now the muffin filled with melting chocolate turned out exactly as the chef intended.

The classic French chocolate recipe is quite complex and is followed in the best restaurants. According to Bras' strict plan, you need to freeze it to a certain temperature, and then add the sponge dough inside and bake it just enough so that the filling and shell acquire the desired density. The effect depends on the combination of two different textures at different temperatures.

It must be admitted that the popularity of this dessert has reached such a scale that its creator is almost no longer remembered. Fondant became a national treasure, its recipes were simplified so much that they could be repeated without professional skills.

The first and main piece of advice is don’t be upset if the chocolate fondant with a liquid center doesn’t work out the first or even the second time. Remember that even a chef took a couple of years to create a wet cake. Over time, you will learn to determine the optimal temperature and baking time in your oven, but until then you can be satisfied with delicious muffins.

Some useful tips to help you:

• Use warm, soft butter to ensure the batter is smooth and bakes evenly.
• To ensure that your efforts and experiences are not overshadowed by imperfect taste, use high quality products. Choose dark chocolate with a high cocoa content (from 72%) and without extraneous additives such as palm oil.
• Before beating, cool the eggs and add a pinch of salt to make the whites foamy. It is better to beat the yolks and whites separately, and then carefully combine them.
• Baking in which flour is replaced with cocoa turns out very tender and light.
• Wet cakes need to bake evenly on all sides, so a heat distribution (convection) oven is the best option.
• It is important to take into account the features of the oven. To avoid major failures, bake the first brownies one at a time to determine the optimal time.
• You will need medium-sized metal, silicone or ceramic molds. Fondants are baked in thin silicone for 7-8 minutes at a temperature of 180 o C. Metal and ceramic molds must be greased with butter and sprinkled with cocoa. Forms without a bottom are convenient - fondants can be easily taken out of them.

• The dough will rise during baking, so fill the molds three-quarters full. After rising, the fondants will settle a little - this is normal.
• The baked goods should not be overcooked, otherwise the center will lose its fluidity and the fondants will turn into cupcakes. The first sign of a cupcake is a high top, and the fondant should have a shallow depression in this place.
• Do not open the oven while the cakes are baking. Observe their behavior through the window.
• The more eggs, the denser the dough will be.
• Sometimes recipes recommend keeping the dough in the refrigerator for three hours so that the chocolate shares its density with the mass.
• Fondants should be removed from the oven when a film forms on their surface.

Is the microwave suitable for fondants?

It is impossible to get real chocolate fondants in the microwave, since the cake warms up from the inside. The result is cakes with a hard center and liquid sides. Microwave ovens are good for making muffins, but fondants are best cooked in the oven.

How to make chocolate fondant: two basic recipes

Recipe for chocolate fondant with dark chocolate

It is better to start experiments with this recipe; when basic skills are acquired, you can move on to fondant with cocoa without chocolate or with various additives.

For 6 servings you will need:

• 175 g dark chocolate (72% or higher)
• 175 g butter
• 4 eggs
• 200 powdered sugar
• 90 g flour
• Cocoa powder and a little butter for greasing the molds

Preparation:

1. Turn on the oven until it is properly preheated.
2. Break the eggs, add powdered sugar and beat with a mixer or whisk.
3. In a saucepan, combine broken chocolate and soft butter. Melt in a water bath, stir occasionally.
4. Let the chocolate mass cool slightly and pour it into the beaten eggs with sugar in a thin stream.
5. Add flour and stir from bottom to top. Use a spoon to scoop the dough from the bottom and lift it to the top.
6. Grease the molds thoroughly with butter. The better they are lubricated, the easier it will be to remove fragile fondants. Sprinkle cocoa powder over the butter.
7. Fill the molds ¾ full with dough.
8. Place on a baking sheet and place in the oven for 7 minutes. Baking temperature 180 o C. Do not open the door ahead of time.
9. After 7 minutes, touch the top of the cupcakes with your finger - it should be soft, then the middle will be liquid.
10. Let the cakes cool slightly and try to remove them from the molds. If the fondant does not slide, do not force it, carefully turn the mold over.

Serve warm chocolate fondant with ice cream, chocolate glaze or fruit.

Chocolate fondant made from white chocolate (recipe by Yulia Vysotskaya)

Experiments with this dessert began to resemble competitions in ingenuity. Confectioners add liqueur and cognac, syrups, matcha tea powder, zest, and nut extracts to the dough. White fondant looks cute, especially with ice cream, fresh raspberries and strawberries, and is a favorite with kids.

Compound:

• White non-porous chocolate bar (100 g)
• 120 mg condensed milk
• 40 g flour
• 50 g butter
• 2 eggs

Preparation:

1. Melt the broken chocolate.
2. Beat the eggs.
3. Add condensed milk, beat again.
4. Combine the slightly cooled chocolate with the egg-milk mixture. Knead from bottom to top.
5. Add flour. Knead.
6. Grease the molds with oil. Fill ¾ full with dough.
7. Bake for 7 minutes at 180 o C.

Before serving, the fondant needs to be beautifully decorated - this dessert is very tasty, but it does not shine with beauty. A scoop of ice cream on a warm cake, a sprig of mint, nut crumbs, fruit - all this will perfectly complement the picture.

How to make chocolate fondant (video)

INGREDIENTS for 3-4 servings:

• 100 g Chocolate (dark or milk)
• 2 eggs
• 75 g Butter
• 60 g Sugar
• 1 tsp. Vanilla Extract (can be replaced with Vanilla Sugar)
• 50 g flour
• Powdered Sugar - for decoration
• Ice cream or whipped cream - for serving

Chocolate fondant (French fondant au chocolat - melting chocolate) is a small cupcake 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 gives the chocolate cake with a liquid filling a crispy shell. A small amount of flour is added to the fondant dough; the structure of the dessert is formed by cocoa and eggs. The latter are not separated, as when preparing 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 the slow cooker and microwave, and methods for preparing the dessert. from famous culinary experts - 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 - still causes controversy among culinary specialists.

According to French-born chef Jean-Georges Vongerichten, 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 cake out of the oven too early, which is how the chocolate fondant ended up with an unbaked liquid center.

On the other hand, the famous French confectioner Jacques Torre, known under 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 even before the invention of Vongerichten.

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

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

Secrets of making fondant - a chocolate cupcake with liquid filling

Whoever invented the dessert with a liquid chocolate center, the ingredients remain roughly the same from recipe to recipe: chocolate, chicken eggs, butter, sugar and a small amount of flour. Some confectioners add cinnamon, orange or lemon zest, or even chili pepper when preparing dessert.

Preparation of fondant usually begins with beating eggs with sugar, then combining the eggs with melted chocolate and butter. Cupcakes are usually baked in small ceramic molds - ramekins, prepared 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 pans, then fall. Due to the minimal flour content in the composition, the liquid filling does not taste raw.

The secret to making fondant is not to overcook the dessert in the oven, otherwise it will turn out more like a brownie than a dessert with a liquid filling. If you remove the baked goods from the oven too early, it will be impossible to separate them from the walls of the pan.

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

The structure of the dessert with melted chocolate is lighter than that of a similar chocolate cake without flour. 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 at least 50-70% cocoa content.

Serve chocolate fondant sprinkled with powdered sugar, along with a scoop of vanilla or coffee ice cream, or along with ice cream. For an elegant presentation of fondant, sprinkle a little cocoa on your serving plate.

Chocolate fondant with liquid center: step-by-step recipe

30 min to prepare

10 minutes to prepare

575 kcal per 1 serving

Chocolate fondant - recipe with photos step by step at home adapted from the cookbook by Jean-Georges Vongerichten.

Ingredients for 4 servings

• dark chocolate with cocoa content of at least 50% – 170 g;
• butter – 120 g + for greasing molds;
• large chicken eggs – 2 pcs.;
• egg yolks – 2 pcs.;
• sugar – 50 g (quarter cup);
• salt - a pinch;
• wheat flour – 2 tbsp. + for dusting molds;
• powdered sugar for serving;
• fresh berries for decoration (optional).

Preparation

1. Preheat the oven to 230 o C. Grease 4 baking molds (ramekins or silicone) with a diameter of 7-8 cm and a height of about 5 cm with butter and sprinkle with flour. Shake off excess flour and place the pans on a baking tray.
2. To prepare the fondant, in a large bowl, using a whisk or a mixer, beat the eggs, separated egg yolks, sugar and salt until white.
3. Break the chocolate into pieces. Place a bowl with chocolate pieces and butter in a water bath. Without stopping stirring, melt until smooth.
4. Remove from heat and immediately combine the chocolate mixture with eggs and flour. Pour the batter equally into the prepared pans. 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 “movable” center. If you are unsure about the correct cooking time for your oven, try baking 1 cake first, then adjust the time for the rest.
6. Remove the fondants from the oven and let them cool slightly for 1 minute. Carefully, so as not to burn your hands, 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. If desired, decorate with powdered sugar and fresh berries and immediately serve the fondant warm.

Fondant with cocoa without chocolate

You can prepare 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;
• oil for molds;
• ice cream or whipped cream to serve.

Cooking method

1. Preheat the oven to 180 o C. Melt the butter in the microwave and cool slightly.
2. Combine melted butter with sugar, vanilla extract and egg. Whisk until smooth. Add cocoa and flour, mix thoroughly.
3. Divide the batter between two greased ramekins. Bake for 10-15 minutes or until edges are set.
4. Remove, cool for a couple of minutes and serve with ice cream or garnish with whipped cream.

Chocolate fondant: recipe from Yulia Vysotskaya

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

Will need

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

How to cook

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

Chocolate fondant cake: recipe from Lisa Glinskaya

Elizaveta Glinskaya's chocolate fondant is prepared using the technology of the famous confectioner Michel Bras. Before baking, part of the dough needs to be frozen: this recipe will make fondant with a liquid center even for novice cooks.

Necessary

• butter – 150 g + for greasing;
• 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. Place a thick-walled bowl (fireproof 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 along with the chocolate pieces, stirring constantly. Remove melted chocolate from heat and cool to 30-36°C.
3. While the chocolate is cooling, beat the sugar and eggs until the sugar crystals are completely dissolved. Combine eggs, melted chocolate and flour. Mix well.
4. Place some of the dough into ice cube trays and place in the freezer until completely frozen.
5. Grease the baking molds and sprinkle with cocoa. Pour the dough into the prepared molds and drop 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 g;
• large chicken egg – 1 pc.;
• chicken yolk – 1 pc.;
• sugar – 60 g;
• coffee liqueur, rum or cognac – 2 tbsp;
• cocoa – 2-3 tbsp;
• 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 place in the freezer for 2 minutes. Remove, coat with oil again and sprinkle with cocoa through a sieve. We put 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. Add in parts into the cooled chocolate mass, stirring each time, then add the liqueur. Sift the flour and mix again.
4. Pour the liquid dough into the cooled molds evenly, slightly short of the edge. Bake in an oven preheated to 200 o C for 10. As soon as the dessert begins to come out of the molds, 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, which means “lava cake” or “lava cake”; variants of “chocolate lava”, “chocolate volcano” or cupcakes with liquid liquid are often found. stuffing.

Serves 2 lava cake

• butter – 60 g + for greasing;
• 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. Preheat the oven to 220 o C. Grease two ceramic molds with a diameter of 7-8 cm and sprinkle with flour.
2. Break the chocolate into pieces and cut the butter. Place in a microwave-safe bowl and place in the microwave at maximum power for 30 seconds. Take it out, mix it and put it in the microwave again. We repeat the procedure until the chocolate mass becomes completely homogeneous.
3. Add 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 pans.
5. Bake the chocolate fondant according to this recipe (lava cake) for 12-14 minutes or until the edges of the dessert are formed. Remove, cool for 1 minute, carefully turn over onto a plate and serve the lava cake with ice cream to the table.

Lemon white chocolate fondant

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

Serves 2

• 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. Cut the butter into cubes. Chop the white chocolate with a knife or break it with your hands. Melt the chocolate and butter in the microwave for 30 seconds at a power of 440-500 W. Take it out, mix it and put it in the microwave again.
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 and egg with a whisk for a couple of minutes. Without stopping whisking, gradually add melted chocolate.
4. Sift the flour into the mixture, add the lemon zest and stir.
5. Grease two round ceramic molds with a diameter of 7-8 cm and dust with flour. Fill them with liquid dough and place them in an oven preheated to 160 o C for 12-14 minutes.
6. Remove, cool slightly and turn over onto a serving plate. Serve warm with a scoop of vanilla ice cream.

Chocolate fondant cake in a slow cooker

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

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. Cut the butter and chocolate into small cubes (you can break a chocolate bar with your hands) and place it in a multicooker bowl. With the lid open, cook, stirring occasionally, on the “Multi-cook” program (for Redmond multi-cookers) or similar at a temperature of 80°C for 15 minutes.
2. Alternative: melt chocolate pieces 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 the beaten eggs and then the chocolate, stirring continuously until smooth.
5. Line the multicooker pan with baking paper. Pour in the dough and close the lid. Cook in the “baking” mode for 20 minutes. After the end of the program, carefully open the lid, turn the dessert onto a plate and, after cooling slightly, serve.

Microwave fondant in a mug

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

For 1 serving

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

Preparation

1. In a bowl, combine the bulk ingredients: cocoa, flour, baking powder, sugar and salt. Pour in the butter and milk, stir until all the lumps are gone.
2. Pour the dough into a ceramic mug. The mug must be spacious, at least 400 ml in volume. The dough rises a lot when baking chocolate fondant in the microwave.
3. Place the chocolate in the center of the dough and dip it in, pressing down with a spoon.
4. We cover the tray in the microwave with a paper towel so as not to dirty the microwave if the dough rises too much and “runs away” from the mug.
5. Place 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. Take the mug of fondant out of the microwave and serve the dessert to the table.

How to make fondant at home: answers to recipe questions

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

Chocolate fondant is a recipe that allows you to get maximum pleasure from a dessert that melts in your mouth. The delicacy is a cake with a crispy crust on the outside and a liquid center on the inside. Serve it warm with a scoop of vanilla ice cream, adding berries or a mint leaf if desired.

How to make chocolate fondant?

Chocolate fondant is a recipe that does not require a lot of intricate ingredients and is made using accessible technology.

1. Essentially, the dessert preparation technique comes down to kneading chocolate biscuit dough with the addition of melted chocolate and other ingredients, followed by baking the products in molds.
2. Chocolate fondant will live up to its name and will turn out liquid inside if you correctly observe the proportions of the components, the temperature regime and the time the products remain in the oven.
3. To bake the delicacy, you will need silicone molds or metal rings, which are pre-lubricated with oil.
4. When serving, the finished dessert is decorated with powdered sugar, cocoa, nut crumbs or fresh berries.
5. You can also make chocolate fondant with cocoa without chocolate, but with the latter the delicacy will be much tastier.

Chocolate fondant with liquid center

It is important to follow the recipe for chocolate fondant with liquid filling without deviating from the proposed proportions and not exceed the baking time of the products in the oven. The quality of the products used is also important: chocolate and butter must be natural, and eggs must be fresh. Serve the dessert hot straight out of the oven, transfer it to a plate and top it with ice cream.

Ingredients:

• eggs – 3 pcs.;
• flour – 60 g;
• dark chocolate – 200 g;
• sugar – 50 g;
• butter – 100 g;
• salt – ¼ teaspoon.

Preparation

1. Melt the butter and chocolate in a water bath.
2. Beat eggs with sugar and salt for 10 minutes, stir in chocolate mixture and flour.
3. Place the mixture into molds and place in an oven preheated to 200 degrees.
4. After 7 minutes, the fondant with liquid chocolate inside will be ready.

Chocolate fondant with ice cream

You can prepare not only your favorite chocolate dessert with your own hands, but also ice cream to serve together. If you have high-quality whipping cream, the process will not take much time and will delight you with excellent results. The base for fondants is prepared without oil, making the delicacy less caloric.

Ingredients:

• eggs – 3 pcs.;
• flour – 80 g;
• dark chocolate – 100 g;
• sugar – 140 g;
• cream – 200 ml;
• baking powder - 0.5 teaspoon;
• salt – ¼ teaspoon.

Preparation

1. For ice cream, whip the cream, adding 50 g of sugar, freeze, whisking occasionally.
2. Beat eggs with remaining sugar.
3. Melt the chocolate in a water bath and mix it into the egg base along with baking powder and flour.
4. Place the mixture in the molds and bake at 180 degrees for 10 minutes.
5. Serve hot chocolate fondant dessert with a scoop of ice cream.

Chocolate fondant in the microwave - recipe

Chocolate fondant is a recipe that is easy to make in the microwave. A ceramic mug with a volume of more than 400 ml or another suitable vessel is suitable as a form. For filling, you can use not only dark, but also milk and white chocolate, and instead of vegetable oil, use melted butter.

Ingredients:

• milk – 60 ml;
• flour – 40 g;
• dark chocolate – 40 g;
• sugar and vegetable oil - 2 tbsp. spoons;
• cocoa – 2 tbsp. spoons;
• baking powder - ¼ teaspoon.

Preparation

1. Mix flour, cocoa, sugar, baking powder and salt.
2. Add milk and butter, grind until smooth.
3. Pour the mixture into a suitable container and place chocolate slices in the center.
4. Prepare chocolate fondant in the microwave for about 1.5 minutes.

Fondant with caramel filling

Chocolate fondant is a recipe that can be qualitatively diversified by adding as a filling. The additive can be replaced with marshmallows and other sweet ingredients. Before filling the molds, you can not only grease them with butter, but also sprinkle them with nuts or shortbread crumbs.

Ingredients:

• eggs – 4 pcs.;
• flour – 90 g;
• dark chocolate – 120 g;
• sugar – 70 g;
• butter – 120 g;
• caramel candies, salt.

Preparation

1. Melt chocolate and butter in a water bath.
2. Beat eggs with sugar until foamy, mix with chocolate and sifted flour.
3. Transfer the mixture into molds and melt 1-2 candies into the dough.
4. Place the containers in an oven preheated to 180 degrees for 10 minutes.

Chocolate fondant with raspberries

Chocolate fondant with raspberries is a recipe no less simple than the classic one. After filling the molds with dough, simply add frozen berries to it. Thanks to the additive, the liquid center of the treat acquires a pleasant raspberry aroma and slight sourness. Instead of raspberries, you can equally well use strawberries, blueberries, and currants.

Ingredients:

• eggs – 5 pcs.;
• flour – 40 g;
• dark chocolate – 100 g;
• sugar – 70 g;
• butter – 70 g;

• raspberries.

Preparation

1. Melt the butter and chocolate in a water bath.
2. Add flour, yolks mashed with sugar and whites beaten to stiff peaks.
3. Stir the dough, lay it out in molds, adding raspberries.
4. Bake the fondant cake for 10 minutes at 200 degrees and serve hot.

Fondant recipe with chocolate spread

Preparing fondant according to the following recipe will allow you to appreciate the benefits of adding it to the dough. The dessert acquires especially refined flavor notes and a subtle original aroma. The resulting treat will be especially delicious with a scoop of chocolate ice cream or creme brulee.

Ingredients:

• eggs – 2 pcs.;
• flour – 60 g;
• dark chocolate – 100 g;
• sugar – 50 g;
• butter – 30 g;
• cocoa – 2 teaspoons;
• chocolate paste – 1 tbsp. spoon;
• baking powder – 1/3 teaspoon;
• salt – 1 pinch.

Preparation

1. Melt the chocolate with the addition of butter by placing the container in a water bath.
2. Stir in chocolate paste.
3. Beat eggs with sugar.
4. Add baking powder, salt, cocoa and flour and combine with the chocolate base.
5. Distribute the mass into the molds and bake the products for 7 minutes at 200 degrees.

Fondant with basil

Chocolate fondant dessert is a recipe for every day or for a special occasion, especially if you prepare the delicacy with basil filling from fresh aromatic green leaves. Using the idea below as a basis, you can make a refreshing mint filling or a savory one with the aroma of tarragon in the same manner.

Ingredients:

• eggs – 3 pcs.;
• flour – 70 g;
• dark chocolate – 75 g;
• sugar – 75 g;
• butter – 90 g;
• basil leaves – 10 g;
• white chocolate – 100 g;
• cream – 50 g.

Preparation

1. Heat the cream over low heat with basil until it boils, puree it with a blender, adding a little green coloring if desired.
2. The hot mixture is mixed with white chocolate until it dissolves and blended again.
3. Pour the mixture into the mold in a layer of up to 1.5 cm and leave it in the cold for a couple of hours.
4. Melt butter and dark chocolate.
5. Add eggs and flour beaten with sugar, stir until smooth.
6. Divide the dough into the molds, adding a teaspoon of basil ganache and pressing it down a little.
7. Bake the dessert for 10 minutes at 200 degrees.

White chocolate fondant

The extravagant taste of the next dessert will delight the taste buds of those with a sweet tooth. The chocolate fondant is made with white chocolate and condensed milk, making it sweet, melt-in-your-mouth and incredibly creamy. Roasted nuts are suitable as an addition: almonds or hazelnuts, which should be added to the center of the products before baking.

Ingredients:

• egg – 1 pc.;
• flour – 80 g;
• white chocolate – 200 g;
• condensed milk – 250 g;
• butter – 100 g.

Preparation

1. Melt the chocolate in a water bath and stir in the butter.
2. Beat the egg, adding condensed milk and chocolate mixture with butter in portions.
3. Stir in the sifted flour, spread the dough into molds, which are placed in an oven preheated to 200 degrees for 10 minutes.

Fondant in a slow cooker

Chocolate fondant, a simple recipe for which involves cooking in a slow cooker, has a liquid center thanks to chocolate slices added to the dough before baking. You can use dark tiles, milky or white, getting a different result each time. It is allowed to combine the filling with berries or nuts.

Ingredients:

• eggs – 2 pcs.;
• flour - 3 tbsp. spoons;
• dark chocolate – 200 g;
• sugar – 50 g;
• butter – 50 g.

Preparation

1. Melt 100 g of chocolate with butter.
2. Add eggs, beaten with sugar, flour, knead until smooth.
3. Lay out the mixture into molds, add a couple of slices of chocolate to each, melting them inside.
4. Place the molds in a bowl and bake the fondant for 30 minutes in the “Baking” program.

Chocolate fondant from Yulia Vysotskaya

Classic chocolate fondant turns out to be as chocolatey as possible if you prepare it according to the advice of Yulia Vysotskaya with the addition of a portion of cocoa and. When serving, the delicacy can be sprinkled with chopped hazelnuts and, if desired, topped with a slightly melted scoop of vanilla ice cream.

Most housewives sometimes want to please their household and guests with a delicious and unusual dessert. One of these is chocolate fondant with liquid filling. We will tell you how to prepare this unusual dish in this article.

What is fondant?

What is it? This is a cupcake, only with liquid filling. The French invented this wonderful recipe. It is prepared very easily and quickly. The composition does not include complex and hard-to-find components, so even a novice housewife can prepare it. Cooking time is only fifteen minutes.

Chocolate fondant with liquid center: step-by-step recipe

First you need to make sure you have all the components. This is a chocolate bar with a cocoa bean content of at least seventy percent, that is, it is best to use dark or natural chocolate. You will also need: thirty grams of flour, two eggs, two teaspoons of cocoa powder, fifty grams of butter, rum flavoring and thirty grams of white sugar. Mint leaves, ice cream, canned or fresh fruit can be used to decorate the dish. Here, as they say, everything is at the discretion of the hostess.

The cooking process should begin by melting the chocolate bar along with butter. In a separate container, beat the eggs with sugar and mix with the chocolate-cream mixture. Gradually add flavoring, constantly stirring with a whisk, or beat with a mixer. Then you need to add flour and cocoa to the resulting mass. Pour the resulting dough into molds, which have been previously greased with fat or margarine, and place in the oven for seven minutes. Then you need to remove the cupcakes from the oven, cool slightly and place them upside down on a plate. Lightly pressing the plate, the products must be removed from the molds.

As for serving this dessert, you can decorate it with canned cherries and mint leaves. Many people prefer to eat it with ice cream. The main thing is that the dessert is warm when serving, since the filling should be quite liquid.

It is important to choose the optimal baking temperature and time. After all, the only difference between fondant and regular cupcakes is the liquid center. If you overcook it a little, the dough inside will be baked and you will no longer get the desired effect. Of course, this will also be tasty, but it’s not the same dish at all. The cupcakes should be removed when the edges and tops are set.

More recently, when such a dish appeared, many confused its name and often called it a fountain. Only real chefs know all the secrets of its preparation, and lovers of this dessert can only appreciate its excellent taste by taking a sample.

Like most desserts, fondant is baked in molds. It is served hot on a separate plate. A cold dessert will not have its own distinctive features, because in this case the filling will simply harden inside. The classic way to serve it is to top it with powdered sugar, chocolate chips and a small scoop of ice cream next to it.

Chocolate fondant with a liquid center and a crispy crust

Another recipe for cooking. You will need one hundred grams of grated dark chocolate, seventy-five grams of butter, a heaping tablespoon of sugar, two tablespoons of flour and three eggs.

The process of preparing the case begins with melting the chocolate along with the butter. It is best to do this in a water bath. In this case, the chocolate will not burn and you will get a uniform mass. Next, you need to mix flour, sugar, eggs and add it all to the chocolate mass. Then the mass is poured into molds and baked in the oven at one hundred and eighty degrees for ten minutes. The readiness of the dish can be determined if the dough rises at the edges and a small depression forms inside.

Some people also call this dish chocolate muffin, and this is also quite natural. Its peculiarity is its crispy crust and liquid filling inside in the form of dark chocolate. The dish became most popular in the twentieth century. There is still debate about who invented it.

Microwave recipe

Now many people have acquired a microwave and therefore cook most dishes in it. Let's see how to prepare such a dessert in the microwave. The recipe is also very simple. The ingredients you will need are sixty grams of flour, eight tablespoons of cocoa, one teaspoon of baking powder or soda, two hundred grams of granulated sugar, a little salt, a glass of milk, a pack of butter and four tablespoons of chocolate.

Mix all dry ingredients in a separate bowl. Then add milk and butter. Pour the resulting batter into a ceramic container with a volume of at least four hundred grams. You need to put chocolate in the central part. Place a paper towel on the tray to help protect the inside of the microwave from the dough. Cooking time - no more than one minute. Here, as with an oven, you need to adapt and select a certain power and cooking time for the dessert.

Remove the finished fondant from the ceramic container and serve.

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