You still don’t know how to surprise your relatives and guests? Then try making an exquisite French dessert Chocolate Fondant. The "highlight" of the dish is the filling, which flows from the cake. This article provides several recipes from different chefs, but whichever you choose, each treat will become a masterpiece.

An excursion into the history of the French dessert

Fondant is a pretty famous French dessert. It can be found in any cafeteria or restaurant in France.

Simply put, this is a delicate cupcake with a liquid center. Its history began in 1981, when confectioner Lagiol and his team worked for a very long time and painstakingly on the perfect texture of the cupcake. One of the principles of preparation was the mixing of different temperatures and textures, which as a result led the cook to worldwide recognition.

Important! For chocolate fondant, use only dark chocolate. Its cocoa content should be at least 70%.

Now, having learned a piece of dessert history, it is time to proceed to its preparation. We offer several interesting and delicious recipes, the authors of which are world famous confectioners.

Chocolate Fondant - A Classic Recipe

For the simplest recipe, you need a minimum of components:

  • chocolate - 175 g;
  • eggs - 4 units .;
  • icing sugar - 200 g;
  • oily oil - 175 g;
  • premium flour - 90 g.

Step by step description:

  1. We heat the oven to 180 degrees.
  2. For the test, mix the egg-sugar mixture. In this case, splendor does not affect the result, so you can bring the composition to fluffy foam or simply work through to uniformity.
  3. In a bowl, mix soft butter with crushed chocolate bars and place the container in a steam bath.
  4. Stoke chocolate, stirring. After, give him time to cool.
  5. Then we pour the aromatic composition with a neat stream into the egg mass, constantly working through the scapula. Sift the flour here and mix from the bottom up, so as not to disturb the structure.
  6. To prepare the molds, use a little melted butter and cocoa powder. In pre-greased forms (it doesn’t matter, silicone or metal), fill the dough with ¾. Put the dessert to bake in the oven for 5 - 10 minutes.

Important! In the process of preparing the fondant, do not open the oven at all!

We observe that a crust should form on the surface of the treat. When pressed, the cupcake will be soft due to liquid filling. The result also depends on the oven - ideally if it is with convention. So the dough is baked evenly.

The dessert is served in a warm form, slightly cut, so that the filling flows out.

With liquid center and ice cream

List of required products:

  • chocolate - 90 g;
  • eggs - 1 unit;
  • sugar - 25 g;
  • oil - 25 g;
  • flour - 25 g;
  • cocoa - 5 g;
  • ice cream - 80 g.

We act as follows:

  1. Melt butter and crushed chocolate. This is best done in a steam bath.
  2. We mix the egg and sugar, pour in small portions into the chocolate blank, constantly stirring.
  3. Sift the flour here and continue to work out the composition with a whisk so that no lumps arise.
  4. We prepare the forms. The oven must be preheated. We fill the containers by ⅔ and bake the dessert at 190 ºС for 5-10 minutes. The top of the cupcakes dries and rises during baking, but the middle remains liquid.
  5. We take the servings out of the forms very carefully - the fondant is fragile, like a Christmas tree toy.

In restaurants, such a dessert is usually served with ice cream and for aesthetics is made out with a sprig of mint.

More materials:chocolate fondant

Microwave cooking

A microwave even allows such an exquisite baking to cook in haste.

The composition of the recipe:

  • chocolate - 1 tbsp. l .;
  • cocoa powder - 2 tbsp. l .;
  • sugar - 2 tbsp. l;
  • flour - 40 g;
  • milk - 60 ml;
  • vegetable oil - 2 tbsp. l .;
  • baking powder - ¼ tsp.

You can make a chocolate fondant as follows:

  1. In a bowl, mix the dry ingredients. In this composition, we introduce the following milk and butter. Stir thoroughly.
  2. For baking a cupcake, a ceramic cup that holds 400 ml is suitable. Pour the dough into this container and dip the chocolate into it. We put a paper towel under the mold so as not to stain the microwave.
  3. We bake a chocolate muffin for 1 minute 10 seconds at the highest possible level of power of your equipment (900 - 1000 W).

A fondant prepared in this way is not always obtained the first time. To achieve the desired result, you will have to experiment with power and baking time.

Chocolate fondant from Julia Vysotskaya

We need:

  • chocolate - 100 g;
  • eggs - 3 units .;
  • a piece of oil in 50 g;
  • sugar - 50 g;
  • flour - 75 g.

Cooking:

  1. Grind chocolate and butter at random. We mix these two components and drown in the usual way. Mix and remove the composition to the side.
  2. Beat eggs and sugar for a few minutes to a pleasant splendor, sow a little flour in a sweet mass.
  3. Combine the mixtures from the previous steps into one. The dough should be uniform, without lumps.Attention! The chocolate mass should be warm, but not hot, so that the egg composition is only slightly brewed, but does not turn into lumps.
  4. Prepare the molds and pour the workpiece into them. Note that it does not rise much, but free space must be left.
  5. The oven must be preheated to 180 ºС, bake chocolate fondant for 8 minutes. When you see the crust appear, take out the cupcakes.

You can serve a treat with strawberries, garnish with chocolate, or just sprinkle with powdered sugar / cocoa.

Recipe from Lisa Glinsky

It is necessary to prepare in advance:

  • chocolate - 170 g;
  • eggs - 5 units.;
  • oil - 150 g;
  • premium flour - 70 g;
  • sugar - 70 g;
  • cocoa powder - 1 - 2 tbsp. l

Description of the following actions:

  1. We heat crushed chocolate and butter in a water bath, medium heat. When everything is melted, mix the mixture. Let the chocolate mass cool slightly, when touched it will be slightly warm, but not cold.
  2. We prepare the egg part of the dough: beat the eggs and sugar until it dissolves.
  3. Traditionally, we connect both blanks. Sift flour into the dough.
  4. For this recipe you will need ice molds. Pour the chocolate base into them and send them to freeze for about an hour.
  5. We prepare baking dishes, as in previous fondant recipes. Ceramic molds are better for this dessert. We put a little batter in them, then in the center - a chocolate ice cube, which we cover with the rest of the dough. The cupcake does not rise much, so you can leave literally 1 - 2 centimeters free from above.
  6. The oven should already be preheated to 180 ºС. We put the baking for 8 - 10 minutes. The cake should be “grabbed” on top and on the sides, only after that we take it out and leave it to cool.
  7. Carefully remove the servings from the forms, decorate with powder and a leaf of mint. Serve the treat warm.

How to make in a slow cooker

Necessary components:

  • chocolate - 200 g;
  • eggs - 2 units .;
  • 50 g slice of oil;
  • flour - 2 - 3 tbsp. l .;
  • sugar - 2 tbsp. l

How to cook a treat:

  1. We prepare the molds. We melt chocolate with a cube of butter, periodically working out the composition with a spatula. When the mass is melted, let it cool slightly.
  2. We form a magnificent mass of eggs and sugar, mix together with the chocolate blank. We work out the composition to a homogeneous structure, after which we pour the flour. Control this process, the dough should be like fat sour cream.
  3. Fill the molds half the height, then put in each two cubes of chocolate and cover the dough completely. We send cupcakes to the slow cooker and select the “Baking” program.
  4. We wait until a crust forms on top, then turn off the device. The baking process will take about half an hour.

Chocolate Fondant by Andy Chef

The composition of the products is as follows:

  • bitter chocolate - 150 g;
  • white chocolate - 200 g;
  • fat cream - 100 g;
  • basil - 20 g;
  • oil - 170 g;
  • eggs - 6 pcs.;
  • sugar - 150 g;
  • flour - 140 g.

The filling of the unusual fondant from Andy Chef will be a ganache of white chocolate with a flavor of basil.

Basil can be replaced, for example, with mint. But any spicy herbs used for such desserts will do.

Step by step description:

  1. In a saucepan we combine basil and cream, wait for boiling and immediately turn off the heat. We work out the composition with a blender. While the creamy-basilic mass has not cooled, pour it into a container with white chocolate, and then whisk it again with a blender.
  2. Pour the resulting filling into the container container, so that the layer does not get thicker than 1.5 cm. We send it to solidify for 1.5 hours.
  3. Melt the butter with chocolate.Tip. Melt the butter first, and add chocolate to it. Use the vessel only with a thick bottom, so that the mass does not burn and does not exfoliate. Stir the composition with a silicone spatula.
  4. In another container, beat the sugar and eggs with a mixer. After, combine the resulting composition with chocolate. You need to mix as quickly as possible so that the eggs do not have time to curl from high temperature. We introduce flour into the future dough with the last and mix everything gently with a spatula.
  5. Pour the chocolate base into the prepared molds and send it to the refrigerator for 40 minutes.
  6. In the meantime, take the ganache and roll the balls with a teaspoon, which we again send to the refrigerator.
  7. We get the dough after the designated time. In the center of each portion we put a frozen sweet ball, which we fill with the remaining dough. We send the forms to the refrigerator again for an hour. Dessert can remain in this form for another 3 to 4 days, provided that it is covered with a film.
  8. We heat the oven to 180 ºС. Bake muffins for about 15 to 20 minutes. Finished fondants from above and from the sides are “taken” with a crust, but remain liquid inside. When the crust is noticeable, turn off the heat, but leave the treat in the oven for another 10 minutes. Bon Appetit!

As you can see, this gourmet dessert can be easily cooked at home, just have on hand bitter chocolate and the usual ingredients for home baking. From this article, you have learned the classic technology of cooking goodies and a variety of recipes - from traditional French to author's with basil. The theory is over, it's time to make sweet dreams come true!

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