Chocolate Fondants
Baking and Desserts | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
I don't exclude that the baking time depends on the oven and the size of the molds used. I have rings with a diameter of 8 cm. In general, if baking the fondants at once, 17–18 minutes will be enough. Sometimes I put the filled rings in the refrigerator and bake them just before serving. During the time in the refrigerator, the batter cools down, and then it takes about 20 minutes to bake. There are recipes for fondants where the baking time does not exceed 8–9 minutes. By the way, they are very delicious with a scoop of vanilla ice cream.
Ingredients
- Wheat Flour - 5.3 oz
- 70% Dark Chocolate - 6.3 oz
- Liquid dark chocolate - 5.3 oz
- Milk - 3 fl oz
- Farm fresh eggs - 4 pieces
- Sugar - 2 tablespoons
- Baking Powder - 0.4 oz
- Cocoa Powder - 2.1 oz
- Cream 22% - 3 fl oz
- Butter - 0.7 oz
- Grated Chocolate - 1.4 oz
- Powdered Sugar - 1.4 oz
Step by Step guide
Step 1
For the filling, break 50 grams of milk chocolate and 80 grams of dark chocolate into small pieces; bring the cream to a boil in a small saucepan and pour the hot cream over the chocolate. Stir until the chocolate is completely dissolved. If necessary, warm the mixture over low heat (do not overheat!). Place the chocolate mixture in the refrigerator until set, for about 2–3 hours. Then, roll the set chocolate mixture into balls with a diameter of 2–3 cm.
Step 2
For the batter, melt the remaining chocolate in a water bath, add cocoa powder, butter, and milk. Let it cool slightly.
Step 3
Beat the eggs with sugar until thick and frothy.
Step 4
Sift the flour with baking powder into the chocolate-cream mixture, mix well. Add the beaten eggs and mix again thoroughly. Chill the batter in the refrigerator for 30 minutes.
Step 5
Preheat the oven to 356°F. Line a baking sheet with parchment paper and grease it with butter. Line four baking rings with parchment, grease the parchment with butter, and place the rings on the baking sheet. Fill the rings with batter one-third full. Place a chocolate ball in the center of the batter. Fill the rings with batter another third full. Smooth the batter on top.
Step 6
Bake for 17–20 minutes. Remove the finished fondants from the molds, sprinkle with grated chocolate and powdered sugar. Serve hot.
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