How to eat chocolate fondant with ice cream. How to make gourmet chocolate cupcake fondant

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

If for some reason you cannot recover to Paris right now, you can try to make a real chocolate fondant at home. Get ready for the fact that the first time the result will not be perfect, but it's not scary - it's almost impossible to hopelessly spoil the dessert. If you underbake it, you will end up with a thick hot chocolate, and if you overdo it in the oven, enjoy a delicious cupcake.

What is fondant

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

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

In fact, fondant dessert is chocolate biscuit 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 compliance with the time and temperature conditions.

Fondane differs from muffins in a liquid center, the chocolate inside can pour or be a little viscous, but its texture should be softer than a crispy shell. It is worth breaking off a piece of biscuit with a spoon, and it will flow out onto a plate chocolate filling. A chocolate cake with soft chocolate inside has the right to be called a fondant, but it cannot claim the title of a true and irreproachable fondant au chocolat.

History of fondant

Chocolate fondant with an appetizing liquid filling blended so seamlessly into fine French cuisine, and yet 40 years ago such a dish did not exist. Fondant in 1981 was invented by the famous chef, owner of three Michelin stars Michel Bras. The Laguillol restaurant, where the maestro works, enjoys well-deserved fame.

Michel Bras speaks of his chocolate brainchild as a work of art. According to him, fondant was born due to the influx of feelings and the desire to warm and delight loved ones. Once, after a ski trip, the chilled Bras family warmed themselves by the fireplace. The weather was chilly, everyone was cold and warmed by hot chocolate. cook watched , how the mood improves and the atmosphere warms up from a cup of tonic drink, and was fascinated by the moment. Then the idea of ​​a warm cake with liquid chocolate inside began to emerge. A whole team of confectioners headed by Bras worked on improving the recipe for about two years, and now the muffin with melting chocolate filling turned out exactly the way the chef intended it to be.

classic french recipe chocolate recipe quite complex, it is followed in the best restaurants. According to the strict plan of Bras, you need to freeze to a certain temperature, and then add biscuit dough inside and bake just enough so that the filling and the 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 almost no one remembers its creator. Fondane has become a national treasure, its recipes have been simplified so that they can be repeated without professional skills.

The first and main advice - do not be discouraged if the chocolate fondant with a liquid center does not work out the first and even the second time. Remember that even for a chef, it 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, and until then, you can be satisfied with delicious muffins.

Here are some helpful tips to help you:

• Use warm and soft butter so that the dough is homogeneous and evenly baked.
• So 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 no extraneous additives like palm oil.
• Chill the eggs before beating, and add a pinch of salt to make the foam from the proteins fluffy. It is better to beat the yolks and whites separately, and then carefully combine them.
• Baking, in which flour is replaced by cocoa, is very tender and light.
• Wet cupcakes should bake evenly on all sides, so the best option there will be an oven with heat distribution (convection).
• It is important to take into account the features oven. To avoid major failures, bake the first brownies one at a time to determine the optimum time.
• You will need medium-sized metal, silicone or ceramic molds. In thin silicone fondants are baked for 7-8 minutes at a temperature of 180 ° C. Metal and ceramic molds must be lubricated butter and sprinkle with cocoa. Forms without a bottom are convenient - fondanas are easy to get out of them.

• The dough will rise as it bakes, so the molds should be three-quarters full. As it rises, the fondants will settle a little - this is normal.
• Baking should not be overexposed, otherwise the middle will lose its fluidity, and the fondants will turn into muffins. The first sign of a cupcake is a high cap, and the fondant should have a shallow depression in this place.
• Do not open the oven while the cakes are baking. Watch their behavior through the window.
• The more eggs, the denser the dough will be.
• Sometimes in recipes there is a recommendation to keep the dough in the refrigerator for three hours so that the chocolate shares its density with the mass.
• Fondanas need to be taken out of 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, as the cupcake warms up from the inside. As a result, you will get cakes with a solid middle and liquid walls. Microwave ovens are good for making cupcakes, and fondants are best cooked in the oven.

How to make chocolate fondant: two basic recipes

dark chocolate fondant recipe

It is better to start experiments with this recipe, when the 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% and above)
• 175 g butter
• 4 eggs
• 200 powdered sugar
• 90 g flour
• Cocoa powder and a little butter for greasing molds

Cooking:

1. Turn on the oven so that it warms up properly.
2. Crack eggs, add powdered sugar and beat with a mixer or whisk.
3. In a saucepan, mix the chopped chocolate and soft butter. Melt in a water bath, stir occasionally.
4. Let the chocolate mass cool slightly and pour in a thin stream into the beaten eggs with sugar.
5. Add flour and mix from bottom to top. Scoop the dough with a spoon from the bottom and lift it up.
6. Grease the molds thoroughly with butter. The better they are lubricated, the easier it will be to get fragile fondants. Sprinkle the molds with cocoa powder on top of the butter.
7. Fill molds ¾ full with batter.
8. Place on a baking sheet and put in the oven for 7 minutes. Baking temperature 180 ° 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 a little and try to get them out of the molds. Don't force it if the fondants don't slip, carefully flip the mold over.

Served with warm chocolate fondant with ice cream, chocolate icing or fruit.

White chocolate fondant (recipe by Yulia Vysotskaya)

Experiments with this dessert began to resemble competitions in ingenuity. Confectioners add liquor 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 kids love it.

Compound:

• Bar of white non-porous chocolate (100 g)
• 120 mg condensed milk
• 40 g flour
• 50 g butter
• 2 eggs

Cooking:

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

Before serving, the fondant needs to be decorated beautifully - this dessert is very tasty, but it does not shine with beauty. A ball 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

12

Culinary Etude 22.07.2018

There are recipes that are passed down from generation to generation and exist outside of time. AT national cuisine France takes pride of place chocolate fondant, which is considered a masterpiece of confectionery art.

Today we will talk, dear readers, how to make such a chocolate fondant at home. After all, sometimes you want to pamper yourself and your loved ones. Don't think it's hard! Biscuit crispy crust with a liquid filling inside, and even quick baking will not leave many indifferent! And we are slowly approaching the French masterpieces.

World history of dessert

Chocolate fondant (from French Le fondant au chocolat - melting chocolate) was invented in 1981 in the center of France by the famous chef Michel Bras, the owner of the highest culinary award - 3 Michelin stars. Later, he recalled this time and came to the conclusion that all masterpieces are created under the influence of emotions.

On that day, the chef of the Laguille restaurant took the dessert out of the oven ahead of time, which is why the middle did not have time to bake. This inspired Michel and his team to keep experimenting with taste. And two years later, chocolate fondant was born, brought to perfection.

Served in every cafe and restaurant in France, the highlight of this cake is its crispy biscuit crust and liquid filling.

And his recipes are in all cookbooks and glossy magazines, which only confirms the global popularity of the dish. A dessert with a frozen core is no longer fondant, and is called “moelleux”, which means soft in French.

Step-by-step recipe with photo of chocolate fondant with a liquid center

At the core classic version from Michel Bras, which is by no means easy, is the use of two different textures. For the filling, the famous chef used cream ganache, which he first froze and then added to the biscuit dough.

Ingredients:

• 100 g dark chocolate;
• 2 medium eggs;
• 2 heaping tablespoons of flour;
• 60-70 g butter;
• 1 teaspoon vanilla sugar;
• 2 tablespoons of natural cocoa powder;
• 4 tablespoons of powdered sugar.

For this dessert, be sure to choose dark chocolate, which will contain at least 72% cocoa. Regular flour can be replaced with almond or wheat flour, and if you don’t have powdered sugar at home, then regular sugar will do. To emphasize rich chocolate flavor I recommend adding a pinch of salt and this time I used pink Himalayan

First, chop the chocolate, put it in a bowl and put it on water bath melt. Do not forget to constantly stir the mass so that it does not burn. At this stage, the aroma of dark chocolate spreads throughout the kitchen, to which all relatives come together with interest.

Add the butter to the pan and continue to knead on the stove until smooth. Allow the chocolate mixture to cool slightly and add one egg at a time, then add the sugar. Beat the mass thoroughly so that no lumps remain.

When preparing desserts, it is important to remember the basic rule - first you need to add liquid products and then dry. And now it's time to season the mixture with 2 tablespoons of cocoa and vanilla sugar.

Pour 2 tablespoons of flour into a bowl and begin to mix thoroughly with a spatula. The result should be a thick and sticky dough.

This time I decided to bake the first batch of chocolate melting cupcakes in silicone molds. To do this, grease them with a little butter, sprinkle with cocoa and transfer chocolate dough. Do not fill the molds to the brim, as the dessert will rise a lot during baking.

Put the fondant in the oven and bake at 180 degrees. After 6 minutes, the French dessert will be ready.

I served it with canned mango wedges and a scoop of vanilla ice cream. Peach, raspberry, strawberry go well with chocolate fondant, or you can just enjoy its amazing taste without additives.

How to make chocolate fondant according to the recipe from Yulia Vysotskaya

This version of the dessert is different from the classic, but also deserves attention. The dish turns out airy with a loose texture, and the nut paste brings zest to the familiar taste.

Ingredients:

• 100 g dark chocolate;
• 2 chicken eggs;
• 3 tablespoons of softened butter;
• 2 tablespoons of powdered sugar;
• 3 g of food baking powder;
• 2 tablespoons flour premium;
• 1 tablespoon of nut paste;
• 1-2 tablespoons of cocoa;
• a pinch of salt;
• 50 g hazelnuts for decoration.

As in the previous recipe, we start by melting the chocolate in a water bath. Then you need to remove the bowl from the heat, add the butter and nut butter. Heat the mixture again over low heat.

At this time, beat the eggs with powdered sugar with a mixer or whisk. Add the sifted flour, baking powder, cocoa and a pinch of salt to the mixture. Now it remains to mix the chocolate and egg mass and mix thoroughly until a homogeneous consistency is obtained.

Grease silicone or ceramic molds with butter and fill chocolate dough. Send the dessert to bake in the oven preheated to 200 degrees for 7 minutes.

While the chocolate fondant is being prepared, grind the hazelnuts in a blender. It is important not to overexpose the dish in the oven, otherwise the filling will harden.

Set the timer and after the appropriate signal, take out the pastries. Let the chocolate fondant cool down a bit. This will make it easier to take it out of the mold. Ready meal decorate with walnuts.

How to make chocolate fondant in the microwave

Do not be upset if the first time you did not succeed liquid filling in dessert. The result largely depends on the power of your oven. Try this delicacy in the microwave and see how easy it is.

Ingredients:

• 40 g of premium flour;
• 60 ml of milk;
• 40 g dark chocolate;
• 2 tablespoons of sugar and vegetable oil;
• 1-2 tablespoons of natural cocoa;
• baking powder on the tip of a knife.

Mix all dry ingredients in a bowl: flour, cocoa, sugar, baking powder. Pour in the milk vegetable oil and stir with a spatula until smooth.

Many people make this dessert in a mug. Try this interesting method too! Just grease the walls with butter, shift the viscous dough.

In the center, you can add a few slices of dark chocolate. Bake the dessert in the microwave for no longer than 2 minutes. Sprinkle the finished cupcake with powdered sugar and hurry to enjoy its taste.

Over the years, many chefs have been inventive and changed classic recipe french dessert. Marshmallows, nut crumbs, fruit puree began to be used as a filling. I suggest you familiarize yourself with interesting recipe making fondant with a caramel liquid center.

Ingredients:

• 90 g flour;
• 4 eggs;
• 120 g extra dark chocolate;
• 120 g butter;
• caramel sweets;
• 70 g of sugar;
• a pinch of salt.

Place the chopped chocolate and butter into a bowl. Put the container in a water bath, and melt the mixture, stirring it constantly. After that, you need to beat the eggs with sugar until a thick and strong foam, which will help biscuit dough get up and stay lush.

Gradually add the chocolate mass to the egg mixture, add the sifted flour. Take ceramic or silicone molds, grease them with butter and transfer the dough. In the middle of each fondant, lightly press -2 caramel sweets, which will give a liquid filling when baking.

Send the dessert to the oven preheated to 180 degrees. In 10 minutes, the masterpiece of French cuisine is ready!

I suggest watching a detailed video fondant recipe based on white chocolate.

Cooking dessert chocolate fondant according to the recipe of Lisa Glinskaya

This version of the melting cake is prepared according to the technology of Michel Bras. Many chefs believe that even inexperienced chefs will succeed with this recipe.

Ingredients:

• 5 chicken eggs;
• 170 g dark chocolate;
• 150 g butter for dough and lubrication;
• 70 g of sugar;
• 70 g of premium wheat flour;
• 2 tablespoons cocoa powder.

Place a pot of water over medium heat and bring it to a boil. Place a bowl on top (you can take a refractory glass bowl) with butter and chocolate pieces. The melted mixture of a homogeneous consistency must be removed from the water bath and cooled to 30 degrees.

At this time, beat the eggs with sugar with a mixer or whisk until the grains are completely dissolved. Then combine the egg mixture with chocolate, add flour and mix thoroughly.

Now the fun begins - pour part of the dough into ice molds and place in the freezer to freeze. Lubricate the baking molds with butter, sprinkle with cocoa and fill with chocolate mass, and lower the frozen filling cube in the middle.

Bake at 180 degrees for 8-10 minutes. Allow the dessert to cool slightly to make it easier to remove from the molds, and serve with tea.

Gordon Ramsay chocolate fondant recipe

Another popular chef could not ignore this French delicacy. Gordon Ramsay improved the classic recipe by adding coffee liqueur to it.

Ingredients:

• 50 g flour;
• 50 g butter;
• 50 g of dark chocolate;
• 1 egg;
• 1 yolk;
• 2-3 tablespoons of cocoa;
• 2 tablespoons of coffee liqueur;
• 60 g sugar.

Place molds greased with butter in the freezer for 2-3 minutes. Take it out, sprinkle some cocoa powder and send them to freeze again.

A bar of chocolate should be chopped into pieces with a knife and melted in a water bath. Add the butter to the bowl and continue to stir the mixture until you get a smooth consistency.

While the chocolate mass is cooling, start preparing the dough. To do this, beat the eggs with sugar with a whisk, and then pour in the chocolate mixture in parts. Add 2 tablespoons of coffee liqueur, which you can substitute with rum or cognac. Alcohol in this baking will not be felt, but will give an unusual aroma and zest in taste. Now it remains to add the sifted premium flour and mix the mixture thoroughly.

Pour batter into chilled molds, filling halfway. Bake the fondant in an oven preheated to 200 degrees for about 8-9 minutes. As soon as you notice. When the top of the cake rises, it's time to take it out of the oven.

Sprinkle cocoa or grated chocolate on top. You can serve it in ceramic molds, with a scoop of vanilla ice cream or whipped cream.

1. Cooking chocolate fondant depends on the power of your oven. ideal condition considers the presence of convection when hot air is evenly distributed. Due to this, the walls of the dessert are baked, and the middle remains liquid. Try baking one cupcake first to adjust the temperature.
2. The baking time varies depending on the material of the mold: in metal and ceramic it is 9-10 minutes, and in silicone it is 6-8.
3. The temperature also affects the speed of baking. At 180 degrees, the dessert will be ready in 8 minutes, and at 220 - 4-6.
4. The density of chocolate fondant depends on the number of chicken eggs in the dough. And the more you add them, the denser the texture of the biscuit will be.
5. Forms for baking can be taken in any shape.
6. By the rising cap of the cake, you can determine in advance the readiness. If small gaps in the dough have already formed on the surface of the dessert, then the filling inside is no longer liquid.
7. Do not fill the molds to the brim with dough so that it has room to rise.
8. Serve chocolate fondant with ice cream. The combination of hot and cold will appeal to all gourmets. As additives, you can use fresh or canned fruits, nut crumbs, cocoa, powdered sugar.

I love this French dessert because it has virtually no flour, which makes it such a soft and airy texture. Such a large number of recipes allows you to experiment with flavors and improve this melt-in-your-mouth cupcake on your own.

I propose to cook delicious dessert - chocolate fondant. This is a French pastry, very similar to a muffin or a cupcake. In principle, we will get a delicious chocolate cake if we increase the baking time. And if you want to enjoy a liquid chocolate center, then it will take 8-10 minutes to bake. Here you already need to try and experiment what you like best.

Let's take the following ingredients: black chocolate, butter, chicken eggs, flour, powdered sugar, cocoa powder.

We prepare a water bath. Put the chocolate pieces in a saucepan, melt in a water bath.

Add butter 75 grams. Keep in a water bath until the oil dissolves. Mix with a whisk. Remove from the bath and cool to 35-36 degrees.

Beat separately in a mixer. chicken eggs and powdered sugar.

In the cooled chocolate mass, we introduce beaten chicken eggs. Mix until smooth.

After we pour the sifted wheat flour. Mix until smooth.

Take an ice cube mold. We put part of the dough in each mold, we need three pieces. We send it to the freezer until completely frozen. We choose suitable small molds for baking, grease with butter, sprinkle with cocoa powder.

We put the dough in each mold, about half of the mold. Add an ice cube of dough to the center. Ship to hot oven at 200 degrees for 7-10 minutes.

Chocolate fondant is ready. Let's go to the sweet table.

Happy tea!

And this delicacy is suitable for a romantic dinner in a homely atmosphere. Do you want to surprise your soul mate and taste a restaurant dessert without leaving your home? Then at your service - chocolate fondant with a liquid center. I will describe the step-by-step recipe in detail below, because although this dish is easy to prepare, it takes just a few minutes to bake, but it still requires some nuances to be observed. As a result, you will get the most delicate French cake, which is served in your homeland with a scoop of ice cream, and you can experiment with the serving yourself, like a true chef!
So let's get started.

Recipe for chocolate fondant for two portions:

• Chocolate (in original recipe bitter, with 70-90% cocoa) - 70 grams (I used milk without additives, because I like it more than dark)
• Butter room temperature- 25 g.
• Chicken egg - 1 pc.
• Sugar sand - 25 g.
• Wheat flour - 30 g.

How to cook:

Break the chocolate (70 g.) into pieces, place in a bowl with a piece of butter (25 g.) We need to melt the chocolate and butter in a water bath. How I do it, I told in a separate recipe, but I will also show it in this one.

Boil water in a saucepan and remove from heat. Set the bowl with chocolate and butter in a water bath.

Cover with a tight lid and set aside for five minutes. After this time, the chocolate will melt and become a homogeneous mixture.

In a separate bowl, beat one egg with a mixer and granulated sugar(25 gr).

The egg and sugar mixture will gradually lighten.

As a result, it will become a light lush mass.

In the meantime, the chocolate and butter have melted and we just have to stir with a spatula.

Add the homogeneous chocolate mixture to the beaten egg with sugar while stirring constantly.

Then add flour (30 g) and mix not with a mixer, but with a spatula.

The dough for chocolate fondant should be liquid. When lifting the scapula, it will merge from it with a large ribbon.

Lubricate small molds with butter (you can also sprinkle with cocoa powder) and pour the dough into 2/3 of the mold.

In a preheated oven (up to 180 C) we put the fondant for baking. In my electric oven it bakes for 7 minutes. All ovens are different, you will need to adjust to the individual characteristics of your oven in order to understand how long you need to bake the cake so that the center remains liquid. To do this, I advise you to bake desserts one at a time. If the first one was overexposed in the oven, then we reduce the time for the next one.

Finished chocolate treat cool down.

Invert on a plate and sprinkle with powdered sugar.

Serve the fondant warm. You need to break the cake with a spoon so that the filling flows out, mixing with ice cream or berry sauce, with which the fondant is served.

And now I will show you what happens if you keep the cake in the oven longer. For example, I baked this cupcake for 12 minutes: it rose remarkably and grew in size. This dessert is irresistible! If you don’t get a fondant with a liquid center the first time, in a pinch you will get a delicious chocolate muffin or pastry similar to.

On a surface chocolate cupcake there was an appetizing crack. Cool the cake for 5-10 minutes, then you can try.

According to its structure, chocolate fondant, overexposed in the oven, turns out delicious cupcake with airy crumb.

There are several types of this amazing dessert: with a liquid center (they are served warm), with a soft center (very similar to), and also not baked, but cooled in the refrigerator. All these varieties have a common feature: thanks to a large number butter and chocolate, these cakes just melt in your mouth!

By the way, translated from French, fondant- means "melting", a fitting name for a cake.

Enjoy your meal! I'm happy to answer any questions about the recipe! Please feel free to ask questions, share feedback, add photos of the resulting desserts. I would really appreciate any feedback.

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Delicate chocolate cake with a liquid center.

• 100 g dark chocolate
• 60 g sugar
• 50 g butter
• 40 g flour
• 3 eggs
• ice cream for serving

The most delicate, melting, very chocolate cake with a liquid center, I recommend serving it with ice cream (ice cream). For the preparation of cakes, I used high-quality dark chocolate 56%, you can use more or less dark chocolate (according to your taste).
From this amount of ingredients, I got 8 small cakes. Chocolate fondant must be served warm, so if you are cooking, for example, for two, you can safely reduce the proportions in order to have time to eat everything until it cools down.
P.S. Previously, this recipe appeared on a blog called chocolate flan, then I renamed it to a more correct historical name - chocolate fondant (from French fondant - melting).

Cooking:

Break the chocolate into pieces, put in a container, add the butter cubes.
Make a water bath - put a container of chocolate in a pot of water (water should not touch the bottom of the pan).

Melt chocolate and butter into a smooth mixture.
Then remove from heat and cool slightly.

Beat eggs and sugar with a whisk until smooth.

Add chocolate mixture, stir.

Add flour, mix.

Grease molds with oil.
Pour chocolate mixture into molds.

Put in an oven preheated to 200 degrees. Cook for 8-12 minutes (I cooked exactly 10).
It is important that when cooking, do not overexpose the cakes in the oven, they should seize along the edge, and remain liquid in the center.
If desired, they can be cooked longer, about 15 minutes, then they will be completely baked inside, then they can also be eaten (but be sure to cool in the refrigerator). The taste is also good, but not as super tasty as fondant with a liquid center.