Chocolate fondant is intended for lovers of light and airy chocolate desserts. This is an amazingly tender and soft cupcake that just melts in your mouth. Try to cook it, I assure you that you will not regret it!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Chocolate fondant is a popular, delicious and very unusual French pastry! At the same time, she is a little capricious. Since the first time, not everyone can get the perfect soft and viscous middle. But after practicing a few times and getting used to your oven and molds, the cupcakes will turn out great. For the first time, I advise you to first bake one cake to look at the middle, and then decide what is necessary, reduce or increase the cooking time.
Any baking dish can be used: silicone, ceramic, iron, paper … The only difference will be in the baking time. The fastest way to prepare the fondant is in a paper package, the longer - in a ceramic form.
Such pastries are suitable for warm summer days, when you do not want to turn on the oven, because the fondant is baked for no more than 10 minutes. And in this short time, the oven will not have time to heat the room. An ideally baked delicacy is a viscous center. If you overdo it, though, you can enjoy chocolate muffins or muffins. But in any case, it will be delicious.
- Caloric content per 100 g - 422 kcal.
- Servings - 4
- Cooking time - 20 minutes
Ingredients:
- Dark chocolate - 100 g
- Eggs - 2 pcs.
- Flour - 70 g
- Butter - 100 g
- Cocoa powder - 30 g
- Sugar - 100 g
- Cognac - 30 ml
Making French Chocolate Fondant
1. In a bowl, combine the broken chocolate pieces and the sliced butter.
2. Place the food in a water bath or microwave oven and melt, but do not bring it to a boil. Otherwise, if the chocolate boils, the baked goods will taste bitter. After using a whisk, mix the chocolate and butter well until smooth.
3. In another container, combine the eggs with sugar and beat well with a mixer until fluffy, voluminous and lemon-colored.
4. Pour the egg into the chocolate mixture and mix well until smooth.
5. Pour cognac to the products and stir in as well. Instead of brandy, you can use rum or whiskey.
6. Add flour, sift through a sieve.
7. Pour cocoa powder there, and sift it as well. This action will help you knead the dough more easily.
8. Knead the dough until smooth and smooth. Its consistency should be like liquid sour cream.
9. Grease a baking dish with butter and sprinkle with cocoa powder. If you sprinkle it with flour, then there will be white dots on the product.
10. Fill the molds 2/3 full with dough.
11. Preheat the oven to 200 ° C and bake the product for 10 minutes. But you may need more or less time. Since everyone has different molds, and their size is also different. Therefore, it is better to get it out of the oven before overexposing it.
12. If you have a ruddy crust on top and a soft center on your product, then you have got it right. Serve hot chocolate baked goods immediately after cooking with whipped cream or vanilla ice cream.
See also a video recipe on how to make a chocolate fondant.
