Chocolate fondant
3. March 2014
If a dessert was to be called passionate, it would certainly be these decadent, bitter-sweet, chocolate fondants with a liquid hot heart. It is amazing that they are not really difficult to prepare, and that everyone can handle them. You make them a little bit short, but I still have a few tricks to make life a bit easier .
You can prepare the dough in advance and stuffed in molds, put it in the refrigerator for a day or freezer for a few months.
For lovers of chili in chocolate, do not hesitate to add a pinch. And if you are trying to limit the consumption of gluten, you can two tablespoons of flour, to replace the gluten-free mixture. Serve with ice cream or whipped cream.
I prepared this recipe for Harper's Bazaar in February / valentine.)
4
porce
Postup
1.
Preheat the oven to 230 ° C / 210 ° C with hot air. Prepare your molds. You can use a small bake, so-called kokotky. Or the form of muffin or other glass cans you find at home. But it is important to erase the butter with butter and spoon off the cocoa, otherwise the fondants can not be tilted. If you plan to serve them directly in the form, just clear them with butter or spray.
2.
In the water bath, let the butter melt with chocolate. Water should not boil strong boil, rather boil.
Meanwhile, slowly medium eggs with egg yolks and sugar into a dense, soft and fluffy foam.
Meanwhile, slowly medium eggs with egg yolks and sugar into a dense, soft and fluffy foam.
3.
Once the chocolate and butter dissolve, slowly add them to a egg whisk bowl with constant whipping. At the end of the dough, mix two tablespoons of flour and fill it with molds.
4.
The fondants of the size you see in the photo bake in the preheated oven, only 6-7 minutes. It is important that only a thin region is baked, and the core is still raw. After baking, leave them still in the form of a minute and fold up on a serving dish. They are great with the oyster.
