Chocolate Fondant – recipe for Italian cuisine, there are not even words to describe the beauty and taste of chocolate fondant. Even if it was not possible to cook so that the fondant filling flows out, it is still the height of perfection. And if you add a scoop of vanilla ice cream and a glass of wine to the chocolate fondant, consider that the evening was a success.
Chocolate Fondant Ingredients
Chocolate Fondant Recipe
For the recipe for Italian cuisine chocolate fondant, grind the yolk with powdered sugar and, without ceasing to beat, beat in one egg at a time and add vanilla sugar. Beat the egg mixture until it becomes a thick white foam.
In a saucepan combine softened butter and chopped chocolate. Put the saucepan on a slow fire and melt, and then mix until smooth.
Pour the melted chocolate and butter into the thick egg foam and mix. Then add flour and salt in parts and mix until smooth.
Grease chocolate fondant molds with softened butter, sprinkle with cocoa powder and fill with fondant dough. You need to fill the molds ¾, as the chocolate fondant will rise during baking.
Put prepared molds with chocolate fondant in an oven preheated to 180 degrees and bake for 10-15 minutes. Ready chocolate fondant is best served warm, sprinkled with powdered sugar, with a scoop of vanilla ice cream.
The fondant has three degrees of readiness, perfection itself is when the fondant is covered with a crust, and a liquid chocolate filling flows out from the inside. Another degree is when the filling of the fondant becomes more gelled, often this happens when baking for a long time or when cooling. And the third stage is when the chocolate fondant is completely baked, it turns out without filling and looks like a chocolate cake or muffin.