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Fondant that always spreads: the simplest technology

Kateryna YagovychLS Food
How to make a chocolate fondant. Source: thegourmetlarder.com

Fondant is a chocolate dessert served in the world's best restaurants. And its secret is that despite baking, the center should remain raw. If chocolate flows out when you cut it, it's a perfect fondant. And it's very easy to make one at home.

The idea of making a delicious chocolate fondant was published on the Instagram page of food blogger Emilia Yevtushenko (emiliya.yevtushenko).

Fondant that always spreads: the simplest technology

Ingredients:

  • dark chocolate - 200 g
  • butter - 170 g
  • eggs - 3 pcs.
  • sugar - 50 g
  • milk - 15 g
  • liquor (optional) - 25 g
  • a large pinch of salt
  • flour - 80 g
Fondant that always spreads: the simplest technology

Method of preparation:

1. Do not melt the chocolate completely, add the butter and make the mass homogeneous. You can do all this in a water bath.

Fondant that always spreads: the simplest technology

2. Beat the sugar and eggs until the sugar is melted. Add the chocolate mass (it should not be hot) and mix.

Fondant that always spreads: the simplest technology

3. Add milk, caramel liqueur, salt, sifted flour, and mix until smooth.

4. First, grease the molds with butter, sprinkle with cocoa (you can use flour or starch), and fill with our chocolate mass.

Fondant that always spreads: the simplest technology

5. Bake in a preheated oven at 190 degrees for 6-8 minutes. It is important not to overbake so that the filling remains raw.

Fondant that always spreads: the simplest technology

6. Serve hot with ice cream.

Fondant that always spreads: the simplest technology

7. Sprinkle with powder for a spectacular look.

Fondant that always spreads: the simplest technology

8. This mass can be made and stored in the refrigerator for up to three days, or frozen in molds (frozen fondant needs to be baked for 10-12 minutes).

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