Chocolate Fondan Or, more understandable for a Russian person -, popular French dessert, is literally translated as "melting chocolate" (FR. Fondant Au Chocolat). He is also known as Lava Cake (The name is used in English-speaking countries), translates as "Cake with Looy", so it is often in Russia this dessert can be found under the names " chocolate Lava" or " chocolate volcano" Another dessert name, which I came to - " chocolate flan«.
As it often happens, obliged to appear by a simple case: the cook took its cupcakes from the furnace ahead of time and found that inside they are still liquid, and the hot filling flowed like Lava. Despite the mistake, the dessert became incredibly popular in the best restaurants in the world.
Well, we realized that chocolate Fondan He is Gosha, he is Zhora, he gogh has many names, but the essence does not change. It's just magic, which I persistently recommend that you eat with ice cream!
Ingredients
- Dark chocolate 60-80% 100 g
- butter 60 g
- sugar 40 g
- Eggs 2 pcs.
- flour 40 g
- salt 1 pinch
Let's first deal with chocolate. I propose to cook Chocolate Fondan with bitter chocolate (70-80% of cocoa content), and I think that it is from such chocolate that perfect cupcakes with liquid filling. The wonderful contrast of hot bitter chocolate with sweet cold ice cream - that's what, all this was stood, but this, of course, is only my opinion. I have already faced with reviews that the cupcakes turned out very bitter. So, if you do not like bitter chocolate at all, you prefer everything sweet, then take chocolate with a cocoa content of 50-60%. I do not recommend taking milk chocolate, because With him, muffins get too sweet, and they don't look so appetizing.
It is even important that chocolate is good quality, the fact is that now manufacturers often increase the percentage of cocoa products due to the addition of cocoa powder into chocolate. A good chocolate suggests the presence of only cocoa of the cocoa (crushed cocoa bean kernels) and cocoa butter (oil squeezed out of the ground cocoa beans). Dried and crushed cake, which remains after writing cocoa butter - this is a cocoa powder. It is, of course, it is much cheaper than the basic cocoa products, and therefore many Russian chocolate producers add cocoa powder to increase the percentage of cocoa products in chocolate, it seems that the composition is not bad, there are no cocoa oil equivalents there. But such a chocolate, as a rule, (depending on the amount of cocoa powder), has a bad fluidity, cocoa powder thickens it, with melting such chocolate does not become liquid. And accordingly, liquid flowing filling with such chocolate, you most likely fail.
And now, when with chocolate, probably everything is clear, proceed to cooking. From the specified number of ingredients, 4-6 funds are obtained (depending on the size of the molds).
Cooking
We prepare all the ingredients. Well, if the eggs are not very cold, you can get them from the refrigerator in advance or just to hold them a little in warm water. 
Chocolate is smoldering on pieces, add creamy oil to it. We melt them in a water bath or in a microwave oven (be careful, do not overheate the mass, otherwise the chocolate can curl. If you are melting into the microwave, do not put a long time, take the dishes with oil and chocolate from the microwave every 10-20 seconds and mix well ). Thoroughly stir up to obtain a homogeneous mass, if it turned out very hot, cool it. If at this stage the mass does not become liquid, then either you have overheated chocolate and it curled, or it is not very good quality and has bad fluidity. 
In the utensils for whipping, we kill eggs, add sugar and salt. 
Mix them to uniformity and dissolving sugar and salt, it is not necessary to beat a lot, simply mix the mixer, a whisk or even just fork. 
Pour the cooled chocolate mass into the egg and mix. Be sure to make sure that the chocolate-oil mixture is not very hot, otherwise the eggs can curl. 
Sift flour into a chocolate-egg mass. Mix to uniformity, but do not wash for a very long time, because With a duty of mixing, gluten from flour and the dough will be distinguished, the cupcakes can be too dense. 
If you use silicone molds, they simply lubricate them with a thin layer of cream oil, if you use porcelain, ceramic or metal forms, they should not only be lubricated with oil but also sprinkle with a thin layer of flour or cocoa powder. I like the second option, because the flour can stay a little on cupcakes after baking, which will spoil their appearance, and the cocoa will not be noticeable. Of the molds prepared in this way, it will be much easier to extract ready-made cupcakes without damaging them. We break the dough in forms, I got 4 pieces. We put into the oven preheated to 200 ° C for 7-10 minutes (I take out cupcakes from the oven when they slightly rise, and the meanly falls into the inside). 
This is how ready-made cupcakes look like, I just turn the molds to the plate. 
So, chocolate Fondan Ready, apply this dessert right away until it cooled. And do not forget about my recommendations about ice cream, believe me, hot chocolate muffins with liquid filling Delicious with a ball of cold ice cream. Bon Appetit! 
