Fondant — a chocolate cupcake with liquid midway. This feature is achieved through short time baking. The temperature and baking times in each oven may vary, so you need to watch out for cake, so they do not become perepeklis and chocolate cupcakes. I baked these cakes already 2 times, the first time I overexpose their extra 2 minutes, so the middle, remained soft but not liquid and creamy (the result of the photo). The second time I took cakes from the oven sooner and fondant came out just perfect. Therefore, to find the best option for your oven, you need to try. Fondant is usually served with vanilla ice cream, as it perfectly emphasizes the taste of chocolate.
100 g of chocolate
70 g butter
40 g caster sugar
40 g flour
1 pinch of salt
10 g cocoa
1 pinch of vanilla sugar
20 ml rum, orange liqueur and m. in. (on — request)
1. Lightly beat the eggs with a whisk sugar. Shred and melt the chocolate in a water bath.
2. Pour the rum and stir. Then add the butter, stir and bring a whisk until smooth. Add the sugar, stir. By introducing a single egg mass mixed thoroughly each time.
3. Next Pour the sifted flour, stir, sift cocoa to the dough and mix again. Molds grease with butter and sprinkle with cocoa. Spread the dough on the shaper. Send cakes in a preheated 220 degree oven for 5 — 8 minutes. We baked fondant should be on top in the middle, slightly-baked and shiny dough. Ready-made fondant is taken out from the oven and cool in tins give 3 — 5 minutes. Cover with a plate mold fondant and turn at the plate. Bon Appetit!