Chocolate Fondant( Muffin)
by Editorial Staff
Chocolate fondant is a rich-tasting chocolate cake with a liquid center reminiscent of melted chocolate. It is not for nothing that this French cake is also called “chocolate lava”. This recipe will give you the perfect fondant even the first time around, so go ahead!
Cook: 28 minutes
Servings: 4
Ingredients
- Black chocolate – 150 g
- Butter – 50 g
- Eggs – 2 pcs.
- Sugar – 50 g
- Flour – 35 g
To prepare molds (ramekins): - Cocoa powder – 2 teaspoon
- Butter – 1 teaspoon.
Directions
- Break the dark chocolate into pieces and place in a bowl. Add a lump of butter.
- Pour water over 2 fingers into a saucepan and bring it to a boil. Place a bowl of chocolate and butter on top of a saucepan and melt the chocolate, stirring occasionally.
- Transfer the melted chocolate to another bowl to stop heating and let cool.
Preheat oven to 180 degrees. - Combine eggs and sugar in a bowl or bowl of the kitchen machine.
- Whisk the eggs and sugar into a thick, fluffy light mixture.
- Add melted and cooled chocolate and stir.
- Add the sifted flour.
- Knead the chocolate dough again.
- Grease small soufflé tins (ramekin) with butter and sprinkle with cocoa powder. The height of my forms is 4 cm, the dia is 8 cm.
- Divide the chocolate dough into the molds, 3/4 full.
- Bake chocolate fondants in an oven preheated to 180 degrees for 5-10 minutes (I baked exactly 8 minutes).
- Turn the finished fondants over the plates; they should easily pop out of the molds.
- Serve the chocolate fondant right away.
Enjoy your meal!
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