Chocolate fondant: recipe with photos. Fondant - recipe Fondant in a mug

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 assessing 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 mode of upper and lower uniform heating 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, delicious fondant... uh... 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 one of the popular desserts in French cuisine. The main feature is the liquid chocolate filling after cutting the delicacy. Cooking the dish in the microwave takes the least amount of time, and the fondant turns out very tasty.

Prepare all the necessary ingredients to prepare chocolate fondant in the microwave.

1. First you need to mix all the dry ingredients. Pour cocoa powder and flour into a small container, add sugar and baking powder.

3. Beat the mixture with a fork or small whisk. Chop the chocolate into pieces and add to the rest of the ingredients.

4. Mix well again.

5. Place the chocolate fondant in the microwave for 90 seconds at the highest power (in mine - 900 W). All microwave ovens are different, so be sure to take this into account. Remove the finished chocolate fondant from the microwave and place on a plate. Before serving, garnish with chocolate syrup, berries and powdered sugar. Bon appetit!

Lava cake, melting heart, liquid chocolate - this is how the name of the popular French dessert is literally translated from different languages - chocolate fondant, the recipe of which is difficult, but still feasible for novice confectioners to master. Strict adherence to cooking instructions and the secrets of experienced chefs will help you surprise your loved ones with an exquisite restaurant dessert.

This now popular dessert is quite young - it is not even forty years old, it appeared at the end of the twentieth century (1981-1987). But even though fondant is a recent invention, two French chefs lay claim to the authorship of this dish: Jean-Georges Vongerichten, a French chef who emigrated to the United States, and Michel Bras, a pastry chef from France.

According to one version, an emigrant chef, working at the Lafayette restaurant in New York, simply took out chocolate muffins ahead of time when their centers were not baked. To hide his mistake, he presented them as a new dish.

According to Michel Bras, the work on creating chocolate fondant is a long journey of successful and not so successful experiments. In his version, this dessert is made from biscuit dough, in which a ball of frozen chocolate ganache is buried. The temperature difference between the oven and the frozen center helps create a liquid center.

Classic chocolate fondant recipe

An important ingredient of this exquisite French dessert is chocolate, so its quality needs to be given special attention. Chocolate icing is not suitable here, but only high-quality dark chocolate with a cocoa content of 72% or more.

Proportions of all products used:

200 g chocolate;
200 g plums. oils;
3 eggs;
150 g powdered sugar;
50 g flour;
drain butter and cocoa powder for preparing molds.

Cooking process step by step:

First, melt the chocolate in short bursts in a steam bath or in the microwave. It should only be brought to a liquid state, but not overheated or allowed to burn.
Place room temperature butter, cut into small cubes, into the melted chocolate and stir until the butter is completely dispersed in the chocolate.
Mix eggs with powdered sugar. It is better to do this manually to avoid the formation of bubbles and foam, since this dough does not need airiness. Pour the chocolate and butter into the eggs in a thin stream, and then stir in the flour.
Grease muffin tins with melted butter and sprinkle with cocoa powder, fill them ¾ with batter and place in the oven.
Prepare fondant in top-bottom mode or with convection at 200 degrees for 12 minutes in ceramic and iron molds. In silicone molds and small cocotte makers, the process will take only 5-7 minutes.
With extreme care, so as not to damage the integrity of the thin crust, remove the finished fondant onto a serving plate and serve warm with a scoop of vanilla ice cream.

How to cook dessert in the microwave?

It is not possible to make fondant with flowing chocolate filling in its classic form using a microwave oven. The technology for heating the products will be to blame for this. Unlike the oven, the food in it heats up more strongly in the center, which does not allow you to get a liquid center, but by making some changes to the recipe for popular cupcakes in microwave mugs, you can get a dessert very similar to fondant.

For chocolate dessert in the microwave oven you should take:

40 g cocoa powder;
40 g powdered sugar;
40 g flour;
40 g vegetable oil;
60 ml milk;
20 g dark chocolate.

How to make chocolate fondant in the microwave:

We prepare two ceramic or glass cups with a volume of 250-300 ml each. Mix the dry dough ingredients in a separate container, then combine them with milk and butter.
Divide the batter evenly into cups. Then place a small piece of chocolate in the center of each of them. It is he who, having melted, will not allow the center to harden.
Prepare fondant at the maximum power of the device (950 W) for 1 minute and 10 seconds. Serve directly in the cup in which the dessert was prepared, sprinkled with cocoa or powdered sugar on top.

Step-by-step recipe from Yulia Vysotskaya

A well-known culinary specialist in the post-Soviet space has his own recipe for this delicacy. Its highlight is vanilla sugar for the dough, the aroma of which perfectly complements the chocolate taste, and a crunchy brown sugar crust.

For vanilla-chocolate fondant from Yulia Vysotskaya you need to take:

170 g dark chocolate;
125 g soft butter;
50 g flour;
3 yolks;
3 chicken eggs;
80 g vanilla sugar;
brown sugar and butter for molds.

Cooking step by step:

Melt the chocolate and butter in a water bath without stirring or touching these ingredients with metal objects (spoon or whisk).
Beat flour, yolks and sugar until fluffy and light with a mixer. Combine the melted and slightly cooled chocolate and butter with three eggs, carefully beating the mixture with a mixer after each.
Combine the chocolate and flour mixtures together. Grease ceramic molds with butter and sprinkle with brown sugar, fill them 2/3 with dough and place in an oven preheated to 175 degrees for 9-12 minutes.

White chocolate fondant with liquid center

Chocolate fondant with a liquid center can be prepared not only using dark chocolate, but also white chocolate. This dessert has a creamier taste.

List and quantity of required products:

200 g white chocolate;
250 g condensed milk;
100 g plums. oils;
80 g flour;
egg.

Progress:

Place the butter and white chocolate in a steam bath and keep there until it becomes a homogeneous liquid. When the mixture has cooled slightly, whisk in the egg and condensed milk, then the sifted flour.
Fill the molds greased with butter, but not to the brim, with dough and bake at 180 degrees for no more than 15 minutes. To check the readiness of the fondant, you need to open the oven door after 5-7 minutes and lightly tap the top of the dessert with a spoon. If the crust has set, the dish is ready, otherwise repeat the manipulations after two minutes.
Carefully remove the finished fondant onto a plate and serve with berry sauce and ice cream.

Cooking option in a slow cooker

Chocolate fondant, which does not always come out in the oven, can be easily prepared in a slow cooker. A smart multi-helper, several silicone molds and a proven recipe - this is a list of necessary conditions that will result in chocolate muffins with a liquid pouring like lava filling.

The recipe for fondant in a slow cooker involves the use of the following products:

200 g dark chocolate;
50 g plums. oils;
40 g sugar;
2 eggs;
40-60 g flour;
cocoa, powdered sugar and a scoop of vanilla ice cream, if desired, for serving.

The order of the confectionery processes:

Using a steam bath, melt half the recipe amount of chocolate with butter. Cool the liquid butter-chocolate mixture that has become homogeneous and cool slightly.
Beat the eggs and sugar slowly, until all the sweet crystals have dissolved, carefully add the liquid chocolate, followed by the flour in small portions, until the dough is as thick as sour cream.
Place a tablespoon of chocolate dough into greased silicone molds, top it with 20 g of solid dark chocolate, which again pour a spoonful of dough on top; By preparing fondant in a slow cooker, you can significantly simplify the procedure and avoid dividing the chocolate into solid pieces of the required weight, simply placing a round “Truffle” candy inside.
Place the molds with fondant in the multicooker and cook in the “Baking” mode for about half an hour. Easily remove the delicacy from the molds and serve the dessert, sprinkled with powdered sugar, cocoa and a scoop of ice cream.

Without chocolate with cocoa

When there is no chocolate in the house, you can still treat yourself to delicious chocolate fondant. To do this, replace some of the flour in the recipe with cocoa powder. It will give the dessert a chocolate taste and aroma, but you need to give preference to an alkalized product.

For two servings of dessert you will need:

60 g plums liquid oils;
1 chicken egg;
100 g granulated sugar;
5 ml vanilla extract;
20 g cocoa powder;
20 g flour.

How to make fondant without chocolate:

Mix melted butter with egg, granulated sugar and vanilla extract. When this mixture becomes homogeneous, sift the cocoa and flour mixture into it.
Distribute the liquid mixture into ramekin molds, the bottom and inner walls of which have been treated with oil. Bake at 180 degrees until the top of the dessert sets into a thin crust. Carefully remove from ramekin or serve in it.

Preparing dessert from the famous Gordon Ramsay

To reproduce the recipe for a chocolate treat from Gordon Ramsay, a chef with the image of a merciless cynic, known from the popular TV show “Hell’s Kitchen,” you need to take:

4 chicken eggs;
4 yolks;
200 g sugar;
200 g quality dark chocolate;
200 g plums. oils;
200 g flour.

Additionally, you will need 50 g of melted butter and cocoa powder to prepare the molds.

Cooking steps:

Prepare the molds. First, grease them with a silicone brush dipped in butter and put them in the refrigerator. When the butter hardens, apply another layer, sprinkle with cocoa powder, and freeze everything again.
Melt the recipe amount of chocolate in a container over boiling water. Place small cubes of butter into liquid and hot chocolate, rotate with a spatula to achieve complete homogeneity, and then allow to cool for 10 minutes.
Beat the eggs, yolks and sugar into a dense fluffy mass, which is added to the chocolate in three additions. Lastly, add flour. Divide the mixture into molds and cook the fondant for 10-12 minutes at 200 degrees.

Secrets of making fondant with liquid filling

Not everyone manages to conquer the chocolate fondant dessert the first time, but a few tips from experienced chefs will help you avoid the most common mistakes:

The quality of chocolate for this dish is of paramount importance, so you need to choose a product with a cocoa content of at least 70%, and it should not contain any vegetable or animal fats other than cocoa butter.
In order for the fondant to turn out to be covered with a uniform thin crust on all sides, there must be an even distribution of heat in the oven, so the ideal preparation of this dessert is possible in a convection oven or an electric device in the “Top-Bottom” mode.
When preparing a delicacy for the first time, it is better to practice and bake one cupcake with a liquid filling first in order to accurately determine the time required to achieve the desired center consistency in the conditions of a particular oven and in the available mold.

Serving dessert with a scoop of ice cream or fruit sorbet is considered the most successful due to the play of contrasts (cold and hot, sweet chocolate lava and fruit sourness). Additional decoration can be fresh berries (strawberries, raspberries, cherries) and a few mint leaves.

Very soon, lovers all over the world will sign Valentine cards and surprise their other halves with pleasant surprises. And it makes sense that surprises can be delicious! Absolutely simple ingredients and an unusual presentation - this is how you can briefly describe the magical dessert created by Christophe Michalak, a famous pastry chef and winner of Michelin stars.
This dessert is one of the varieties of fondant - a chocolate cupcake with liquid filling, but it’s even easier to prepare, because you don’t have to worry about removing the cupcake from the mold.
Moreover, the dessert can be baked in any ceramic or glass container, and then served in it.

To prepare 4 servings you will need:

110 grams of dark chocolate with at least 70% cocoa content
90 grams butter + a little more to grease the cups
120 grams sugar + a little more for sprinkling cups
3 eggs
40 grams of flour

And also for decoration and serving:

50 grams of hazelnuts
200 ml cream
cinnamon
berries

You'll have to start from the end - fry the hazelnuts and whip the cream. Whipped cream must be placed in the refrigerator so that it does not melt. There is no need to add sugar to the cream; the dessert as a whole is very sweet, and the refreshing taste of cold cream will be very appropriate here.

Now turn on the oven to heat up to 190 degrees and start preparing the dough.

1. Melt chocolate and butter in the microwave, stir well until smooth and set aside to cool slightly.

2. At this time, beat the eggs with sugar until fluffy. One of the important points of this stage is the movement of the whisk: not in a circle, but back and forth - this way the mixture is well saturated with air and becomes not liquid, but creamy, thick and opaque.

3. Pour in the cooled chocolate-butter mixture, stir, and then add the sifted flour. The amount of flour is very small - a little more than half a glass, but the dough turns out thick, flows slowly from the whisk, and tastes simply magical chocolate.

4. Grease the molds (cups, glasses, ceramic bowls) well from the inside with butter and sprinkle with sugar (brown sugar here is purely for beauty) - from the high temperature, the sugar will begin to turn into caramel and flow down the melted butter.

5. Fill the molds 2/3 with dough.

6. Place in a preheated oven for 5-10 minutes. This time difference depends on the volume of the molds. For dessert in coffee cups, five minutes is enough, but containers the size of a baking glass need more time.
The dough should just start to bake, but remain liquid inside. It rises very little in the molds, so you can safely open/close the oven and check the readiness of the dessert as many times as needed. And it doesn’t matter at all if you overcooked the dessert and it completely turned into a chocolate cupcake - it will also be very tasty!
How do you know when everything is ready? The baked edges of the dessert move away from the walls of the molds, and the middle caves in a little - because there is a liquid hot filling inside. Just be careful! Everything is very hot!

7. Leave the finished desserts to cool slightly, for about 5 minutes, throw some toasted nuts on top, put a top of chilled whipped cream, sprinkle with cinnamon and decorate with berries. We serve it right away, because... On a hot dessert, the cream immediately begins to melt.

In general, this recipe has a wonderful trick - you can whip the cream, fry the nuts and prepare the dough in advance, and put the dessert in the oven to bake only when the X-hour arrives - just in time to boil the kettle and pour the coffee into cups.
Another trick: if the tea party is delayed, and the cupcakes are already in the oven, then there is no need to rush to decorate them with cream. Let the baked dessert stand and wait in the wings, and before serving, you need to heat it in the microwave for 10-15 seconds - so the inside will become liquid and hot again.

If anyone still doubts the simplicity of preparing this delicious cupcake, then here is a video - everything is really easy and simple.

By the way, I also recommend this cool little thing - a seasoning for coffee and desserts from the Kamis company - it’s a mill, and inside there are large pieces of cinnamon, cloves, cardamom, vanilla and brown sugar. Very fragrant and tasty!

Enjoy!

Having suggested, along the way, several nuances, the introduction of which into the recipe for this dessert will only make it appear on your table in some updated form. Chocolate fondant with a liquid center (we will provide a step-by-step recipe with photos) is the most sensitive to both temperature and baking time, therefore, you should follow the suggested recommendations, and also take into account the features of your oven.

Ingredients:
– high quality dark chocolate – 2 pcs., 100 g each,
– eggs – 2 pcs.,
– butter – 75 g,
– flour – 50 g,
– sugar – 50 g,
- a pinch of salt..

Preparation:
We break one chocolate bar into pieces, place it in a prepared container and add butter, melt these ingredients either in a water bath, stirring, or in the microwave for a minute at medium power, monitoring the process.

Continuing the preparation of the chocolate fondant dessert with a liquid center according to the step-by-step recipe, we separate the cooled eggs into whites and yolks, beat the whites with salt and sugar until fluffy, mix with the yolks and flour, adding it in portions.

Mix the mixture of beaten eggs with flour with chocolate, after cooling it so that the eggs do not curdle, stir everything thoroughly. Using the resulting dough, fill the muffin tins, pre-greased with oil, filling them to 2/3 of the volume; it is better to use silicone molds.

Now the most important thing is the mode, it determines whether you will get chocolate fondant or regular cupcakes. Place the molds with the dough in an oven preheated to 200 *C for 5 minutes, if the oven temperature is 180 *C, then for 7 minutes, no more. Thus, your culinary products will have a baked “frame” with delicate chocolate cream inside.

When removing the chocolate fondant dessert with a liquid center (step-by-step recipe with photos) from the oven, let it stand for about 5 minutes, only then turn the molds over onto prepared plates for serving, which should be as exquisite as the dessert itself. Place a scoop of ice cream on plates, maybe multi-colored, or whipped and chilled cream; you can add berries, pieces of fruit, candied fruits, etc. to the picture, which is pleasant in all respects.

As a creative development of the classic recipe, you can prepare it in a lighter version, to obtain a guaranteed result, by placing two pieces of chocolate from the second bar, placed on top of each other, in each mold before baking. They should be “drowned” in the dough before baking, then the baking time can be increased to 12 minutes, this way you will ensure that the chocolate cupcakes have a liquid middle, with more baked edges.

Fondant in the microwave

The easiest way to prepare this dessert is in the microwave, for a number of reasons due to the peculiarities of this method. The main ones are obtaining a guaranteed result, characteristic of this dessert, chocolate fondant with a liquid center (step-by-step recipe) in the microwave. In addition, you can serve this delicacy in an even more spectacular form, without removing it from the molds, which can be used as glass dessert cups, as well as ceramic cups.

Ingredients:
– chocolate – 150 g,
– eggs – 3 pcs,
– butter – 50 g,
– flour – 3 tbsp.,
– powdered sugar – 2 tbsp.,
- chocolate spread, for example Nutella - 1 tbsp.,
- cocoa powder - 3 tsp. + cocoa for sprinkling the molds,
- soda - on the tip of the knife.

Preparation:
Melt the chocolate and butter in the microwave for a minute, cool, at this time beat the eggs with powdered sugar, add the previously softened chocolate paste, cocoa powder and soda, mix everything.

Fill the molds with the prepared dough to half the volume, put them in the microwave and bake for 10 minutes at maximum power.

Before baking, generously sprinkle the greased molds with cocoa powder, if the dessert is to be removed from them.

If you want to serve chocolate fondant with a liquid center in glasses or cups, then we omit this procedure.

As an original creative touch, we recommend placing any chopped nuts on the bottom of each mold. Serving the dessert is traditional, as described above, but if you prepared it in glasses or cups, then place the ice cream or cream on top of the slightly cooled one just before serving, additionally decorating the resulting still life.

Fondant in the air fryer

An excellent option for preparing this French delicacy is the air fryer. Since the method of preparation is important for this culinary product, its taste, when using different baking methods, will be slightly different, which brings a pleasant variety to traditional expectations.

Ingredients:
– chocolate – 100 g,
– butter – 30 g,
– eggs – 2 pcs.,
– flour – 2 tbsp.,
– sugar – 2 tbsp.,
- cocoa powder.

Preparation:
The peculiarity of this cooking method is due to the high temperature of the convection oven, so the crust of the dessert is especially baked and crispy with absolutely liquid chocolate fondant with a liquid center flowing out of the finished dessert according to the step-by-step recipe in the convection oven.

Melt chocolate and butter until liquid, mix with whipped chocolate, sugar, eggs, flour and cocoa powder. Pour the resulting dough into molds and bake in an air fryer for 10 minutes, serve slightly cooled. Bon appetit!