Fondan classic

4 servings
25 min

Let's start making French dessert with the most important thing - this is the choice of chocolate. Bitter chocolate must be of high quality, the cocoa content in which should not be less than 72% to 90%.

We break the chocolate into small pieces, put them in a container, in which we will later heat it. We also turn a piece of butter into small pieces, cutting it using a knife. Add to the chocolate pieces and send a container with the contents to melt the ingredients on a steam bath, constantly stirring them and bringing them to a homogeneous mass.

We drive eggs into a separate container, pour in icing sugar. Using a mixer, beat the eggs with powder until a white foam forms.

Sieve the flour through a sieve into the egg-sugar mass, add cocoa powder (as well as chocolate should be of excellent quality), baking powder and a little salt. Beat all the ingredients again with a mixer.

Pour the whipped mass into the chocolate butter and mix well with a wooden spoon so that the mass becomes homogeneous.

Heat the oven to 200 ° C. Now we will prepare forms in which fondans will be baked. To do this, we take ramekins and lubricate them with oil. Then we sprinkle their cocoa with powder, fill the molds with 2/3 of the chocolate mass. You can also use silted molds, so it will be easier to remove muffins from the mold. Send the chocolate mass ramekins to the preheated oven for 5. 5 minutes. When baking, in no case open the oven!

We take the fondans out of the oven and immediately serve them to the table, removing them from the ceramic mold or leaving them in ramekins, it depends on which serve you like or on the mood. Serve French dessert with a ball of ice cream.