Chocolate fondant-You Are Foodie

By Kori
33

Chocolate fondant

Chocolate fondant is one of my personal favorite desserts. Every time I take a spoonful and see the chocolate soft heart flowing out of the center of the cake like magma, I feel very happy with the warm and sweet feeling.It's actually very simple. I'll cover it up for you step by step.

Main Ingredients

Auxiliary Ingredients

cream A moderate amount of
Fruits appropriate amount
Unsalted Butter appropriate amount
Cocoa powder appropriate amount

1. this recipe can be made for four people.2. in addition to the egg beater for mixing eggs and sugar, other steps must not be mixed with the egg beater!!!! Because we need to retain the air in the protein that has reached the foam before to organize the cake into a fluffy taste.3. dark chocolate must be used, and at least dark chocolate with cocoa content greater than 70%.4. because I personally don't like too sweet, the amount of sugar in this recipe is too small. So the amount of sugar can be adjusted according to individual sweetness.

Step 1 . Prepare all the above materials. Preheat the oven to 180C.

Step 2 . Divide 150g dark chocolate into small pieces, and melt it through water. P. S. It is not recommended to heat dark chocolate directly, because it is easy to burn if the temperature is not properly controlled.

Step 3 . When the ordinary dark chocolate has melted, add 150g of salt free butter. It is also melted by water blocking heating method.

Step 4 . Turn off the fire when the butter melts to a little bit, because the remaining temperature is enough to melt the remaining butter. Completely dissolved dark chocolate and butter should be very shiny and delicate.

Step 5 . Take another bowl and put 85 grams of sugar into it. I use Caster Sugar, or fine granulated sugar.

Step 6 . Add four medium-sized eggs

Step 7 . Use an egg beater to fully stir the sugar and eggs until they are slightly bubbly, as shown in the figure.

Step 8 . Pour the slightly cooled chocolate liquid into the egg liquid in batches. Gently stir the chocolate liquid and egg liquid with a scraper. Be sure to cool down!!! At least your hands don't feel hot when touching the chocolate liquid, because if the temperature of the chocolate liquid is too high, once it contacts with the egg, it can directly make the protein become solid, so you can't continue to do it.

Step 9 . Add a tablespoon of ordinary flour, about 15g. Then the flour was also gently wrapped into the liquid with a scraper, knowing that no flour particles could be seen.

Step 10 . Prepare four containers, cocoa powder, butter that has been softened at room temperature.

Step 11 . Dip the softened salt free butter with a brush and brush the bottom and sides of the container with butter.

Step 12 . Use the stickiness of butter to spread the cocoa powder throughout the container. P. S. I put some cocoa powder at the bottom of the container first, then turn the container around, so that the cocoa powder will stick to the container itself, and finally pour the excess cocoa powder into the next container, and so on.

Step 13 . Pour the liquid in step 9 into the four containers respectively. Make sure to leave a quarter to a third of the space. Do not fill the containers, because the cake will swell and become higher during baking. Cool the container in the refrigerator for 15 minutes.

Step 14 . Place in a 180 degree oven for 10 to 12 minutes. This cake must not be overcooked. We need to keep the flowing part in the middle, which is the essence. Once overcooked, the outer layer will be very dry and easy to scorch.

Step 15 . Invert the container onto a large plate. Because of the cocoa powder, the cake can be easily demoulded from the container. For your own taste, cut some fruit as a device. It is recommended to eat it with cream or vanilla ice cream.

Step 16 . Moment of truth! My favorite place, a spoonful down, the middle of the chocolate soft heart immediately flow out. This dessert must be hot to eat. With the cool vanilla ice cream, the wonderful feeling on the tip of the tongue is self-evident. (Because I don't have any ice cream, I add a spoonful of cream on it)

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