Shock fondant. Chocolate fondant with a runny center is a delicious recipe. How to make chocolate fondant in the microwave

If you want to surprise your loved ones with a delicious dessert, then prepare chocolate fondant for them. This French dessert is a small cupcake with a liquid or soft filling and a crispy crust. From this article you will learn how to make chocolate fondant at home, and you will be able to pamper yourself on holidays and weekdays.

French chocolate dessert. Classic recipe

Chocolate fondant is prepared very simply from the simplest ingredients. However, without experience, you may not immediately get the result you expected. Therefore, we recommend that you prepare one cupcake first and evaluate the condition of the filling. Then you can adjust the oven temperature and measure the desired time. We will prepare chocolate cupcake (fondant) as follows:

An elegant French chocolate dessert goes well with berries, caramel, vanilla cream and mint. However, connoisseurs believe that it is best served with a scoop of ice cream. The Chocolate Fondant dessert is prepared as follows:

• First, turn on the oven so that it has time to preheat by the time you finish preparing the dough. Grease silicone or metal muffin tins.
• Prepare a steam bath. To do this, put a saucepan on the fire and wait until the water in it boils. Chop 200 grams of chocolate into a wide bowl, add 100 grams of butter to it and place the bowl on the pan.
• When the chocolate has melted and turned into a homogeneous mass, remove it from the heat and let cool.
• Take three chicken eggs and separate the whites from the yolks.
• Beat the yolks with a mixer along with two whole eggs and 70 grams of sugar. We won't need the whites in this recipe.
• Mix the cooled chocolate and egg mixture with a pinch of salt, and then fill the molds with the resulting dough.
• Bake the muffins in the oven until done and serve hot. Don't forget to top each serving with a scoop of ice cream.

Chocolate cupcake in a cup

If you want to give your loved ones a pleasant surprise on Sunday morning, be sure to read this recipe. A delicious chocolate dessert with a liquid filling can be prepared and served directly in a glass container. Making chocolate fondant in the microwave is very simple:

• Whip 200 ml of cream with a mixer and place it in the refrigerator so that the foam does not settle.
• Melt 110 grams of dark chocolate and 90 grams of butter in the microwave.
• Beat three eggs with a whisk with 120 grams of sugar until fluffy.
• Combine the egg mixture with chocolate and 40 grams of flour. Stir the dough.
• Grease the inside of a beautiful glass (cup or ceramic bowl) with butter and sprinkle with brown sugar. Fill the bowl 2/3 full with dough and place in a preheated oven for seven minutes.

When the center of the dessert begins to fall inward and the edges begin to move away from the wall, the glasses can be removed from the oven. Garnish the fondants with whipped cream, chopped nuts, and fresh berries and serve immediately.

You can prepare this wonderful dessert using a multicooker - an indispensable assistant in the kitchen. To do this you will need:

Fondant in orange

The peculiarity of this dessert is its original presentation form. We are sure that your guests will not remain indifferent when they see this dish, and its taste will be remembered for a long time. How to prepare the dessert “Chocolate fondant”? The recipe is:

• Melt 200 grams of dark chocolate and 100 grams of butter in a water bath.
• Beat three eggs with 40 grams of sugar.
• Combine the products, add 30 grams of flour and mix well. For taste, you can add a little brandy or orange essence.
• Take a few oranges, cut each one in half, carefully remove the pulp and fill the peel with dough.

The chocolate fondant is baked for about ten minutes and served while still hot.

Chocolate fondant with nuts

Fragrant cupcakes with liquid filling and nutty taste will be a wonderful treat for your guests. Below we will look at how to make chocolate fondant. The recipe is simple:

• Melt 100 grams of dark chocolate in a water bath, pour rum or liqueur into the resulting liquid.
• After this, add 60 grams of butter and 50 grams of powdered sugar to the chocolate.
• Add two eggs, 20 grams of cocoa into the mixture and mix well.
• Grind hazelnuts or almonds into crumbs using a coffee grinder and add to the dough.
• Grease ceramic muffin tins with butter, sprinkle with cocoa and fill with dough.

Bake the muffins for five to ten minutes and serve with tea with whipped cream.

Cherry fondant

The taste of ripe berries will make this chocolate dessert even more attractive. We will prepare it like this:

Chocolate fondant with banana

This original fruit-flavored dessert will appeal to children and adults. To prepare chocolate fondant with bananas, carefully read the instructions:

• Break one chocolate bar into small pieces and melt it in a water bath.
• Puree half an avocado and add to the chocolate mixture.
• Mash one large banana with a fork and mix with 60 grams of sugar.
• Combine the products and lightly whisk them. Add 50 grams of sifted flour and mix again.

Bake the dessert in a preheated oven for about ten minutes. Remember: if you overcook the fondants in the oven, you will end up with cupcakes with a dense center. Before serving, sprinkle the treat with grated almonds or peanuts.

We hope that you will enjoy this delicious chocolate dessert, which even an inexperienced housewife can prepare. Use the recipes that we have selected for you and delight your loved ones with original treats.

Fondane is the true ideal of a chocolate dessert, a 100% champion in this genre!

Fondane is a fashionable French chocolate dessert, something between liquid chocolate and chocolate muffins. If you don’t hold it long, you’ll get a sticky drink; if you hold it too long, you’ll enjoy the cupcake. Either way, it's delicious. Delicious. And for chocoholics impossible temptation. In the sense that it is impossible to resist.

A distinctive feature of fondant is its liquid center: completely “flowing” or similar to viscous melted chocolate. To get exactly this, you will have to follow the technology, temperature and time conditions. Perhaps your first fondant will come out lumpy and not too “wet”, but a little patience - and the exquisite French dessert will be conquered! Just a little cooking fight is enough... Well... maybe a couple of fights.

So, a step-by-step recipe for chocolate fondant with a liquid center.

Cooking time: 7 minutes / Yield: 6 pieces

Ingredients

• dark chocolate, cocoa content not less than 72% - 175 g
• butter - 175 g
• eggs - 4 pcs.
• fine-grained sugar or powdered sugar - 200 g
• flour - 90 g

To grease the molds, prepare melted butter and cocoa powder.

Preparation

We immediately preheat the oven, because preparing fondant dough is a quick task, and you need to place the cupcakes in an already preheated oven.

Break the eggs into a bowl.



Add sugar here and beat with a mixer. How to beat? Confectioners, including very famous ones, advise different things. I tried it until there was a fluffy white foam, and with a whisk, without being too zealous. Believe me, the result is the same. So whip it up the way you like, in any case you will be right.



Place soft butter in another container. We remove the butter from the refrigerator in advance: we will melt the chocolate for the biscuit and mix it with the butter.



Add chocolate broken into small pieces.



Place the container in a water bath. Melt the chocolate completely, stirring the mixture a couple of times during the process.

Let the chocolate mixture cool slightly before adding to the beaten eggs to prevent them from curdling. Then in small portions, in a thin stream, stirring all the time, add melted chocolate to the egg mixture.



Add the sifted flour and mix thoroughly again using the folding method (bottom, bottom, top, as if carefully scooping and folding). As you can see, there is very little flour - 90 grams. Actually, that's all, the biscuit is ready.

Since I'm showing a basic fondant recipe, I didn't add anything. But at this stage you can add liqueur, rum, vanilla extract, cinnamon powder or matcha tea. I really like it with Amaretto and matcha.



Grease baking pans with melted butter. Even silicone, if you are not 200% sure of it. The more thoroughly we lubricate, the easier it will be for the fondant to be extracted from the silicone. This is important: chocolate fondant breaks like a thin Christmas tree decoration!



Sprinkle cocoa powder on top of the butter.



Divide the dough into the cells about 3/4 full.



Place the molds on a baking sheet and place in a preheated oven. Bake for 5 to 12 minutes (7 was enough for me). There is no need to open the oven door at this time. We check the readiness of the fondant with our finger - the top of the cupcake should be baked, but remain soft - this means the middle will be liquid.

Cool the finished cakes slightly. If you see that they don't slide well and won't come out with minimal effort on your part, make things easier for yourself: carefully flip the cupcakes onto a plate.

Serve warm. For guests - cut slightly so that the chocolate lava flows out a little. Or pour chocolate glaze on top. .

Let's learn how to cook fondant. Experiments. O_o)

To be fair, I note that there are several varieties of such cakes - with a liquid center, which are served warm; with a soft center; and also not baked, but frozen in the refrigerator. But all these cakes melt in your mouth (or have already melted before us). And what you see in experiments is, by and large, not an error. But we are talking about “completely wet” and evaluate from this point of view.

Everything you see in the photographs is fondant. But the perfectionist does not sleep, but strives for perfectly flowing lava!

All failures are related to the baking time at a certain temperature - the oven is important. The ideal option is with convection: hot air will be distributed evenly, which will allow the walls and bottom of the fondant to bake, stick to the top and remain liquid in the middle. In the top and bottom uniform heating mode it will also work. To be sure, bake one fondant first and adjust the time required by your oven.

Baking time for medium-sized metal and ceramic molds it is about 12 minutes. For small molds, as well as for silicone ones, since they are thinner, - 8 minutes. Baking at 180 degrees. At 220 the time is reduced to 5-7 and 4-6 respectively.

Fondan translates as “melting chocolate.” It is sometimes called a "wet cake". They say that the dessert owes its origin to the luck of a French pastry chef: he simply didn’t finish baking the chocolate muffins and presented the manufacturing defect as his new masterpiece. Be that as it may, an interesting delicacy has appeared that is easy to prepare at home.

In front of you is “the first pancake is lumpy.” If it turns out like in the photo, don’t worry, it will get better. You can’t say that they didn’t work out at all, right? For example, the last option is already quite a fondant, and it is prepared correctly, with a liquid center, but it is “crushed” and not served very well.

Let's learn how to cook and serve fondues. Experiments :)

These chocolate fondants baked for 13 minutes - they were over-baked and almost like cupcakes, although they were wet inside.

Muffins with a wet center a la fondant. Spent 13 minutes in the oven.

And here the muffin was left to rest for just a little bit, literally for one minute. You see, the middle is liquid, but it still lacks fluidity. Please note that the top of a fondant that has been “overcooked” rises, like a muffin, and the more it is cooked, the higher the dome. That’s right, this is the same muffin, only a special one, “melting”, and instead of a cap it should have a small funnel.

Just one minute was too much (

More details and recipe details

The classic dessert fondant is made from dark chocolate with a high cocoa content. But there are recipes with milk chocolate, with white chocolate, with the addition of chocolate-nut and caramel paste, with a combination of milk and dark chocolate, with the inclusion of cocoa powder in the dough, in addition to chocolate.

The density of chocolate fondant depends on the number of eggs - the more, the denser it is. Some recipes recommend keeping the dough in the refrigerator for 3 hours so that the chocolate gives the mass its density.

You can use any baking pan: round, rectangular, square. The material of the mold also does not matter. However, remember that ceramic and steel ones must be lubricated and powdered. Silicone - optional. Forms without a bottom are very convenient, as it is much easier to pull out a delicate dessert from them.

On the English-speaking Internet, chocolate cupcakes with liquid filling can be “googled” not only as fondants ( fondant au chocolat), but like chocolate volcanoes or chocolate lava cake - there really is a resemblance to volcanic lava! And a chocolate cake with a “flowing” center is often defined as a chocolate flan. Do you know what flan is? This is a hollow cake filled with filling. It turns out that the fondant has pouring chocolate like a filling.

Fill the molds three-quarters full so that the fondant has room to rise. Don't be alarmed if the fondant, after rising, settles a little. This is fine. His aristocratic fragility is also normal - that’s his breed. No wonder: there is so little dough in it! But a lot of chocolate.

Chocolate fondant - recipe from Yulia Vysotskaya, almost a summary, briefly:

White chocolate fondant

Special fondant. I've seen several variations and they all look exquisite. Recipes can include condensed milk (no added sugar), corn syrup, maple syrup, rum, liqueur and cognac, as well as all sorts of extras like matcha tea powder (which will make the lava greenish) or lemon zest, cinnamon or almond extract. Imagine!

Ingredients and preparation:

• white chocolate bar 100 g;
• condensed milk 120 g;
• wheat flour 40 g;
• butter 50 g;
• egg 2 pcs.
• optional matcha 1/2 tsp. or lemon zest.

The instructions for preparing all fondants are the same, with some nuances. Here, as usual, melt the white chocolate pieces in a water bath. Beat the egg with a blender, add condensed milk, beat again. Combine melted chocolate and beaten egg with condensed milk and flavoring, knead using the folding method and add sifted flour. Knead again and place in molds. We bake in the same way as dark fondants (see above).

White chocolate fondant

Can fondant be made in the microwave?

The microwave oven heats up from the inside, so you won’t be able to make cakes with liquid filling. Rather, you will end up with “liquid” cupcake walls and a solid center. Chocolate muffins are baked perfectly in the microwave, literally in one minute, but fondants are better made in the oven. However, if any of our readers ended up with chocolate fondants with a pouring center, please write about this experience in the comments.

Fondant supply

(photos from the Internet)

It’s important to know that the most important thing in fondant is not how to prepare it—you learn this quickly—but how to serve it. Proper serving is the final part of the chocolate fondant recipe. Without a designer presentation, a stunning, mouth-watering fondant... um... not too beautiful.

Classic - fondant with a scoop of vanilla ice cream on top. White and brown, hot and cold - very tasty and impressive.

Chocolate fondant can be sprinkled with powdered sugar or cocoa powder. It can be decorated with mint leaves or almond crumbs.

Chocolate fondant with caramel sauce, sprinkled with ground coffee

However, no one canceled the experiments! Try your options. For example, with fruit - an excellent combination of chocolate and mango, strawberries, blackberries.

An excellent substitute for ice cream is fruit sorbet.

Experiment. Enjoy. Fund ideas serving fondant. And enjoy again.

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 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 the 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 mass into the mold in a layer of up to 1.5 cm and put 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.

Preparation

We prepare the ingredients necessary to create our wonderful dessert: we take out flour, chicken eggs, butter, cocoa, sugar and chocolate. Speaking of the last component, you can choose black bitter or milky. Turn on the oven and set the temperature to 200 degrees.



We begin bringing this recipe to life by melting butter and chocolate. This can be done in a microwave oven or steam bath. Break the eggs into a separate container and sugar them. Once the melted chocolate reaches room temperature, add it to the egg and sugar mixture. Mix everything thoroughly.



Sift the flour into the prepared mixture through a small strainer. Let's start kneading the dough.



We take baking molds, grease them with liquid butter and sprinkle the walls and bottom with cocoa, as shown in the photo.



Pour the dough into the molds, place them on a baking sheet and place them in the preheated oven. We recommend that you bake only one cupcake at first to get an idea of ​​how long it takes for the dish to become fully cooked. The center of the chocolate fondant should be liquid, while the outer part of the “cupcake” should be dense. The dessert preparation time can range from 5 to 12 minutes, depending on how thick the walls of the molds you take are.



Take out the baking sheet with the “cupcake”. Leave it for 2 minutes to cool. All that remains is to remove the chocolate fondant from the mold, and you can start tasting. So, press the plate tightly against the pan and turn it over. That's it - a “cupcake” on a saucer. To make the taste of the classic dessert even more refined, serve it warm with ice cream drizzled with caramel. As you can see, at home you can prepare such delicious and unusual French pastries with liquid filling as chocolate fondant. This, without exaggeration, the best recipe with step-by-step photos is really simple and clearly describes the technology for preparing the dessert. And now, before it cools down and the ice cream, on the contrary, warms up and melts, it’s time to try what came out and enjoy the unforgettable taste of the sweet delicacy. Bon appetit!

When preparing dessert at home, you need to pay special attention to the temperature and baking time in the oven, because if you do not follow the parameters, you will end up with a real cake or a thick liquid mass.

KBJU and composition for the entire dish