Fondant au chocolat — magic cake

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Now, the Maestro of confectionery art shared with us a recipe famous French dessert. Fondant au chocolat, or melting chocolate is a magical cake tasting which you, as true gourmets, be sure to say: Délicieux!

Intense chocolate flavor Fontana Alexander Seleznev recommends to set off an amazing sweet and sour cranberry sauce.

RECIPE FOR CHOCOLATE FONTANAGotta:
130 g dark chocolate
130 g butter
2 eggs
1 egg yolk
100 g icing sugar
70 g flour
15 g cocoa
0.5 teaspoon baking powder
0,5 tsp cinnamon

Cranberry sauce:
100 g of cranberries (fresh or frozen)
150 g sugar
50 ml Calvados

powdered sugar for decoration

How to cook:

1. Preheat the oven to 210°C.

2. Chocolate to break into small pieces, combine with softened butter and melt in a water bath.

3. Eggs and yolk to mix with the icing sugar and beat with a mixer until fluffy airy foam.

4. Sift flour with cocoa, baking powder and cinnamon, stir until smooth.

5. Eggs pour in chocolate-butter mixture, mix well. But don't get carried away with the stirring, so the eggs are not settled. Enter the flour and gently, from bottom to top, stir.

6. Put the dough in silicone muffin tins, filling 3/4 full.

7. Bake for 5-7 minutes. No more than! The middle needs to stay moist!

8. For cranberry sauce, cranberry spread in a saucepan, sprinkle with sugar, cook for a few minutes. Flamb. Cook for another few minutes to evaporate all the alcohol.

9. Gently remove the cake from the mold. Decorate with powdered sugar and cranberry sauce. Serve immediately! If the freezer is ice cream, it will be the perfect addition of chic French dessert.

Source: domashniy.ru/