Chocolate fondant with liquid filling that keeps its shape: what to do before baking

Italians are very offended when their exquisite chocolate fondant is confused with an ordinary cupcake. The main difference between the chocolate fondant is that the outside of the dessert is very soft and holds its shape, but if you break off at least a piece, the incredible chocolate filling spreads inside.

To achieve this result, it is important to observe the proportions and not to overbake the fondant in the oven. Also, put the dessert in the refrigerator for a while before baking.

The recipe for chocolate fondant was shared by food blogger Nataliia Mizina on her Instagram page.

Ingredients:

• dark chocolate – 30 g
• butter – 30 g
• eggs – 1 pc
• sugar – 30 g
• flour – 1 tbsp
• salt

Optional:

• cocoa
• butter⠀

Method of preparation:

1. Melt the chocolate and butter in a water bath.

2. Beat eggs with sugar and salt until smooth.

3. Combine the two resulting masses.

4. Add the flour, and mix.

5. Grease the baking ring with butter and sprinkle with cocoa. Pour the resulting chocolate mass. Put in the refrigerator for 20-30 minutes.

6. Bake at 200 degrees for 11 minutes.