Chocolate fondant, the most popular French dessert, is literally translated as “melting” chocolate (French: Fondant au chocolat). It is also known as lava cake (Lava Cake). The cook took his muffins out of the oven early and found that they were still runny inside and the hot filling was oozing out like lava. Despite the mistake, the dessert became incredibly popular all over the world.
Chocolate fondant – ingredients:
bitter chocolate – 100 g
butter – 50 g
chicken eggs – 2 pcs.
sugar – 3 tbsp. spoons
wheat flour c/z – 2 tbsp. spoons (without a slide)
cocoa powder – 10 g
cream filling for serving
Preparation:
Step 1. Break the chocolate for the chocolate fondant into small pieces and melt it together with the butter (you can do this in the microwave on low power, stirring often – the chocolate should only soften, not burn) or over low heat.
Step 2. Preheat the oven to 210 °C.
Step 3. Mix the eggs and sugar well with a whisk or a fork, you don’t need to beat until foamy.
Step 4. Combine eggs and chocolate, add flour and mix well again.
Step 5. Pour into buttered and cocoa-dusted molds. Place in a hot oven and bake for 10 minutes. Immediately remove from the oven, let cool slightly and invert onto a plate.
Chocolate fondant must be eaten immediately. The point is that the chocolate inside remains liquid and flows out, mixing with the melting ice cream – very tasty!