A trendy French dessert, a real ideal of a chocolate dessert, a champion of insanely delicious pastries … This is a chocolate flan! How to cook it, what secrets, subtleties, tips … we will consider in this material.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Chocolate flan is a popular, delicious, unusual pastry! Although a little capricious, tk. not everyone will get it perfect the first time. The peculiarity of this dessert is wet, wet, and even liquid center. And it is precisely this that does not always work out. It depends on the particular oven and baking dish. Therefore, I recommend that you first bake one cupcake, time it and look at the consistency of the middle. As a result, you will know if you need to increase or decrease the baking time. A little patience - and an exquisite French dessert will be conquered!
An ideal flan is a baked top layer of dough and a completely “pouring” liquid center, similar to viscous melted chocolate. Although, if you overexpose the product in the oven, then enjoy an equally delicious chocolate muffin.
For the recipe, ceramic or silicone molds are suitable. It should be convenient to extract a treat from them. Serve warm with vanilla ice cream or whipped cream. This is the most elegant way to serve. After breaking the product, the warm flowing chocolate center will harmonize perfectly with the cold ice cream. Keep in mind that after cooling, the middle will thicken a little.
- Caloric content per 100 g - 413 kcal.
- Servings - 4-6 pcs. depending on the size of the molds
- Cooking time - 20 minutes
Ingredients:
- Flour - 90 g
- Butter - 100 g
- Eggs - 2 pcs.
- Sugar - 50 g or to taste
- Dark chocolate - 100 g
- Cocoa powder - 30 g
- Cognac - 2 tablespoons
Step-by-step preparation of a chocolate flan with a liquid center:
1. Combine butter with broken chocolate into pieces and place in a water bath. Heat food to a hot temperature. Do not bring it to a boil, otherwise you will spoil the taste of the food. The butter will melt quickly and the chocolate may still be intact but soft.
2. Whisk the chocolate and butter until smooth. From the hot temperature of the butter, the chocolate will melt quickly. Set the container aside to cool to room temperature.
3. In another container, combine eggs with sugar, and beat with a mixer until a fluffy, stable lemon-colored mass.
4. Pour the egg mass into the chocolate base and mix with a mixer.
5. Next, pour the cognac and also stir.
6. Sift flour through a fine sieve. This will help get rid of the lumps in the dough, and the flour will be enriched with oxygen.
7. Next sift the cocoa powder.
8. Stir the dough with a mixer and pour into portioned baking tins. If necessary, grease the molds with butter and sprinkle with cocoa powder.
9. Send the product to bake in a heated oven up to 180 degrees for 5-10 minutes. The baking time depends on the size of the mold. Small cupcakes will be ready sooner, large ones later. Remove the flan from the molds immediately, because it can continue to cook from the heat of the dishes. Serve the sweetness to the dessert table immediately after cooking.
See also a video recipe on how to make a chocolate fondant in 10 minutes.
