Fondant that always spreads: the simplest technology

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).

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

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.

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

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.

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.

6. Serve hot with ice cream.

7. Sprinkle with powder for a spectacular look.

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).