Liquid fondan

4 servings
1 hour

First of all, melt the chocolate along with the butter in a water bath. Stir everything well, then leave to cool a little (degrees to 40 Celsius or just under). In a separate container, whisk the eggs with the sugar. Continue the process until the grains dissolve. Add the egg mixture to the slightly warm chocolate, then sift through the flour. Stir everything to a smooth, creamy consistency. An interesting and important stage that can be missed by preparing fondan in a classic way. But this secret will allow you to be more likely to get a liquid filling and reduce the risk of rewinding the treat. All you have to do is freeze some of the dough in ice-making molds. Brush the baking tins with butter and powder them with flour or cocoa powder. Pour the dough into the moulds (if freezing some of the dough - it's time to spread the pieces into the moulds, dipping them in the dough) and bake in the oven preheated to 190 degrees for 8-11 minutes. Serve the finished dessert with ice cream and a sprig of mint, but before that, let stand a little straight in the molds removed from the oven. Enough for a couple of minutes, then carefully remove the chocolate treat. Also a sophisticated option is to sprinkle the finished fondan with cocoa powder. Sweet tea and taste!