Divine fondant French chocolate dessert

If you don’t want to waste time in the kitchen on preparation of the dough at a time, as guests sit at the table, it is possible to prepare in advance and refrigerate, and bake at the last moment.

Bon appetit!

Cooked 10 minutes, bake 10 minutes, like all the most affordable products, special culinary skills are required. But most importantly – they’re so delicious! I have a favorite French book of chocolate recipes, I cook fondant, chocolate mousse and chocolate macaroons. Fondant is a chocolate cake, the core of which remains liquid. Serve it hot with a scoop of

vanilla ice cream, creating on the plate the game of contrasts. temperature – hot – cold. colours – black and white and taste – chocolate – vanilla. The liquid core of Fontana binds to cook it in portions in the muffin molds (I have porcelain), so that a dessert will stay fit until then, until there is (you can imagine the disaster if to prepare a large fondant and try to cut it into portions. )) ) Recipe for 5 – 6 servings. 100 grams of dark chocolate for dessert (64 % cocoa) 10 gr cocoa powder (for baking, no Nesquick 🙂 100 g butter 2 eggs 70 g sugar 50 g flour 3 g baking powder preheat the oven to 210 °. Melt the chocolate in a water bath. Remove from heat and add softened butter, mix until smooth. Beat with a mixer the eggs with the sugar, add the chocolate. Add the sifted flour, baking powder, and cocoa powder, gently knead it with spatula until smooth. Grease drain. butter 6 muffin molds (because I have porcelain, I’m at the bottom of each mold put a circle of baking paper, and the walls smeared with oil). Bake for about 10 minutes. On the sides and top to form the crust, and inside fondant should remain liquid. It is very important not to peremeci fondant, but nedopil too bad, on the plate it should hold the shape until it is. Remove from the oven and immediately place on a plate ( I spend a thin knife around the circle between the wall and the fondant, take the mold with a towel to avoid burning yourself and to the other arm lay fondant, it very well behind the forms through the circles from the paper ). Serve immediately with a scoop of vanilla ice cream. You can garnish with caramel sauce, raspberry, strawberry, sprinkle with almonds and berries. be creative! But most importantly serve as quickly as possible. the contrast between hot fondant and cold ice cream should be the maximum, so delicious. )) If you don’t want to waste time in the kitchen on preparation of the dough at a time, as guests sit at the table, it is possible to prepare in advance and refrigerate, and bake at the last moment. Bon appetit! Cooked 10 minutes, bake 10 minutes, like all the most affordable products, special culinary skills are required. But most importantly – they’re so delicious! I have a favorite French book of chocolate recipes, I cook fondant, chocolate mousse and chocolate macaroons. Fondant is a chocolate cake, the core of which remains liquid. Serve it hot with a scoop of vanilla ice cream, creating on the plate the game of contrasts. temperature – hot – cold. colours – black and white and taste – chocolate – vanilla. The liquid core of Fontana binds to cook it in portions in the muffin molds (I have porcelain), so that a dessert will stay fit until then, until there is (you can imagine the disaster if to prepare a large fondant and try to cut it into portions. )) ) Recipe for 5 – 6 servings. 100 grams of dark chocolate for dessert (64 % cocoa) 10 gr cocoa powder (for baking, no Nesquick 🙂 100 g butter 2 eggs 70 g sugar 50 g flour 3 g baking powder preheat the oven to Melt the chocolate in a water bath. Remove from heat and add softened butter, mix until smooth. Beat with a mixer the eggs with the sugar, add the chocolate. Add the sifted flour, baking powder, and cocoa powder, gently knead it with spatula until smooth. Grease drain. butter 6 muffin molds (because I have porcelain, I’m at the bottom of each mold put a circle of baking paper, and the walls smeared with oil). Bake for about 10 minutes. On the sides and top to form the crust, and inside fondant should remain liquid. It is very important not to peremeci fondant, but nedopil too bad, on the plate it should hold the shape until it is. Remove from the oven and immediately place on a plate ( I spend a thin knife around the circle between the wall and the fondant, take the mold with a towel to avoid burning yourself and to the other arm lay fondant, it very well behind the forms through the circles from the paper ). Serve immediately with a scoop of vanilla ice cream. You can garnish with caramel sauce, raspberry, strawberry, sprinkle with almonds and berries. be creative! But most importantly serve as quickly as possible. the contrast between hot fondant and cold ice cream should be the maximum, so delicious. )) If you don’t want to waste time in the kitchen on preparation of the dough at a time, as guests sit at the table, it is possible to prepare in advance and refrigerate, and bake at the last moment. Bon appetit! Cooked 10 minutes, bake 10 minutes, like all the most affordable products, special culinary skills are required. But most importantly – they’re so delicious! I have a favorite French book of chocolate recipes, I cook fondant, chocolate mousse and chocolate macaroons. Fondant is a chocolate cake, the core of which remains liquid. Serve it hot with a scoop of vanilla ice cream, creating on the plate the game of contrasts. temperature – hot – cold. colours – black and white and taste – chocolate – vanilla. The liquid core of Fontana binds to cook it in portions in the muffin molds (I have porcelain), so that a dessert will stay fit until then, until there is (you can imagine the disaster if to prepare a large fondant and try to cut it into portions. )) ) Recipe for 5 – 6 servings. 100 grams of dark chocolate for dessert (64 % cocoa) 10 gr cocoa powder (for baking, no Nesquick 🙂 100 g butter 2 eggs 70 g sugar 50 g flour 3 g baking powder preheat the oven to 210 °. Melt the chocolate in a water bath. Remove from heat and add softened butter, mix until smooth. Beat with a mixer the eggs with the sugar, add the chocolate. Add the sifted flour, baking powder, and cocoa powder, gently knead it with spatula until odero Grease drain. butter 6 muffin molds (because I have porcelain, I’m at the bottom of each mold put a circle of baking paper, and the walls smeared with oil).

Remove from the oven and immediately place on a plate ( I spend a thin knife around the circle between the wall and the fondant, take the mold with a towel to avoid burning yourself and to the other arm lay fondant, it very well behind the forms through the circles from the paper ). Serve immediately with a scoop of vanilla ice cream. You can garnish with caramel sauce, raspberry, strawberry, sprinkle with almonds and berries. be creative! But most importantly serve as quickly as possible. the contrast between hot fondant and cold ice cream should be the maximum, so delicious. )) If you don’t want to waste time in the kitchen on preparation of the dough at a time, as guests sit at the table, it is possible to prepare in advance and refrigerate, and bake at the last moment.

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