Chocolate fondant with a liquid center - a step by step recipe with photos, how to make fondant at home

Fondant chocolate - a treat from nature. Its feature is that during baking middle, must remain liquid, and biscuit dough to become crispy.

To the classic chocolate fondant bake properly - you need to follow five simple rules:

• melted chocolate should be body temperature;
• to the filling after baking has remained liquid, dessert must be put in the fridge for 30-60 minutes;
• form for baking is sprinkled with cocoa powder to muffins easily taken out of it;
• the dough can not be long vymeshivat otherwise its structure is too dense;
• cooking time not more than 8-10 minutes.

French dessert made from biscuit dough with warm liquid chocolate inside is also called lava, and can sometimes be found on the menu is the same dish as "chocolate volcano". My simple recipe and step decorated with photos to help you treat family this tasty and delicious treat.

Ingredients:

• black chocolate - 200 g;
• butter - 100 g;
• egg - 3 pcs .;
• Flour - 60 g;
• powdered sugar - 60 g;
• berries;
• mint.

How to make chocolate fondant filling with liquid

Melt the chocolate in a water bath. To do this, put a bowl of broken tiles on the water tank and start to warm up. Adjust the fluid heating process, periodically switching off the fire, if too much water is boiling. In no event should not stir the chocolate or it will curdle.

As soon as the chocolate has melted introduce into it the butter, remove from the water bath and now knead.

The mass should be smooth, like a ganache.

Vzobem eggs to increase at a rate twice and adding the icing sugar, continuing to bring the weight up to the desired consistency. If the groove is made on the foam whipped egg slowly tightened enough.

a trickle introduce chocolate into the egg and knead again.

Very carefully add the sifted flour and stir paddle. Blender in this process should not be used, otherwise the test structure will lose the necessary pomp.

Pour chocolate dessert on the forms and send in the refrigerator for 30-60 minutes. This little secret will help to achieve a liquid midway effect.

Our chocolate muffins were frozen, it's time to send them in a preheated 180 ° oven for exactly 8-10 minutes, put the pan on the very top shelf.

Classics feeding chocolate fondant is considered his presentation with a scoop of ice cream, berries and mint as decoration. To fully enjoy delicious crispy cakes with a liquid filling, feeding hot biscuit dessert need.