Quick chocolate fondue
A real treat for chocolate lovers, this chocolate cupcake with flowing chocolate filling takes just 15 minutes to prepare. It's almost impossible to spoil this dessert, so even a novice dessert maker can handle it. The recipe is from Fyodor Evsevsky's book "Eating in French". The fondues should be prepared just before serving, otherwise the liquid chocolate center will harden. If you are expecting guests, you can fill the molds with dough in advance and bake them before serving.
Compound:
- dark chocolate (containing at least 50% cocoa) - 200 g + 12 squares (100 g) .
- butter - 120g .
- sugar - 80 gr.
- eggs - 5 pcs.
- flour - 50 gr.
- powdered sugar - as desired
Cooking:
Melt 200g of chocolate and 100g of butter in a water bath.
Melt 200g of chocolate and 100g of butter in a water bath.
When the ingredients are completely melted, add the egg yolks and mix until smooth.
Whip the whites into a foam, but not too thick.
Add the sugar and flour to the chocolate mixture.
Add to the chocolate mixture.
Stir the mixture until homogeneous (if necessary, you can use a mixer turned on for 20 seconds).
Add the whipped whites and gently mix again.
Grease the molds with oil and dust lightly with flour (if using silicone molds, you don't need to do this). Fill the molds halfway with chocolate dough. Then stick two chocolate squares in the center of each mold.
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Then fill the molds with dough, 1 cm short of the edge.
Bake for 20 minutes in a preheated 180 degree oven.
If desired, lightly sprinkle the fondans with powdered sugar, let them cool for 5 minutes and serve.
Enjoy!
