Chocolate cake with liquid filling is a French dessert, also known as chocolate fondant. It is prepared with bitter dark chocolate and served only hot, often with vanilla ice cream. Due to the intentionally short cooking time outside, the cake is baked, and inside has a liquid consistency.
The taste of this lovely dessert is simply terrific, especially when created by his own hands. Let's cook!
Chocolate muffins with liquid filling - recipe
Ingredients:
- flour - 60 g;
- egg yolks - 3 pieces;
- eggs - 2 pieces;
- granulated sugar - 50 g;
- butter - 100 g;
- salt - 3 g;
- dark chocolate - 200 g.
Preparation
Butter is cut into butter, and chocolate is broken into cubes, folded into a deep bowl and drowned in a water bath or in a microwave oven, stirring. Eggs with yolks whisk in a container of a suitable size with granulated sugar, until the formation of a thick foam. Then pour the non-hot chocolate-oil mixture into the dishes with egg mass and stir. Add the sifted flour with salt and gently, but quickly mix until homogeneous.
We fill with the resulting mass of the cake mold, without forgetting to smear with oil beforehand, and put it in the oven, preheated in advance to 200 degrees for seven to ten minutes. As soon as the muffins are raised and cracks appear on their surface - we get out of the oven.
We serve hot chocolate cakes with liquid filling with vanilla ice cream and any berries.
The dough for making such cupcakes is perfectly preserved in the refrigerator for two days. When using a cold dough, the cooking time should be increased to ten to twelve minutes.
French muffins with hazelnut and liquid filling
Ingredients:
- flour - 55 g;
- crushed hazelnuts - 50 g;
- eggs - 2 pieces;
- powdered sugar - 2 tbsp. spoons;
- soft butter - 60 g;
- chocolate-nut mass - 1 tbsp. a spoon;
- cocoa powder - 1 tbsp. a spoon;
- baking powder - 3 g;
- salt sea - pinch;
- chocolate bitter - 100 g.
Preparation
Chocolate is broken into pieces, folded into a deep bowl and melted in a water bath. Add the chocolate-nut mass, soft butter and warm it until it dissolves, stirring. Then beat the eggs, sprinkling a little sugar powder, to a thick and thick foam, add the dry mass obtained by mixing the sifted flour with a baking powder, salt and cocoa powder, pour crushed hazelnut and stir until smooth. We introduce a neat, but quickly obtained mixture into a slightly cooled chocolate mass. We pour into pre-prepared rings for baking, lined with oiled parchment paper and installed on a pan covered with the same oiled sheet of paper. We send it to the oven previously heated to 200 degrees for seven minutes.
After the time, we take out the muffins, raising the rings, and immediately serve them on a plate with vanilla ice cream. And enjoy!
You can also sprinkle sugar muffins on top and put a few berries of raspberries, blackberries or blueberries.
Chocolate cake with liquid filling in a microwave oven
Ingredients:
- flour - 4 tbsp. spoons;
- water - 1 tbsp. a spoon;
- egg - 1 piece;
- granulated sugar - 2 tbsp. spoons;
- cocoa powder - 2 tbsp. spoons;
- cinnamon - pinch;
- vegetable refined or butter for cup lubrication;
- dark chocolate, can be nuts - 75 g.
Preparation
Whisk the egg well with sugar, add sifted flour mixed with cocoa powder and cinnamon, mix until smooth, add water, chocolate, broken into pieces, mix again and distribute on the oiled cups. We put in the microwave and cook at a power of 800 watts for one minute. If the power is less, then the time is slightly increased.
Ready-made chocolate muffins are served hot or warm, but not cold, as the chocolate inside will solidify and the effect will be different.