Fondant
Description
The recipe won't take much time. If you've been following my recipes on this site, you probably know that I almost never make desserts and only bake for major holidays. However, I make fondant quite often because it's very easy and quick to prepare. I might be unusual, but I really enjoy eating fondant with dark beer, although this French dessert, of course, pairs perfectly with coffee, tea, or cocoa. In short, fondant is a great thing—simple to make with just a few ingredients, yet delicious and very versatile. Serve it chilled.
Instructions
- 1
Step 1
Melt the chocolate and butter over a double boiler (over a saucepan with boiling water).
- 2
Step 2
Melt until a homogeneous mass is formed.
- 3
Step 3
Meanwhile, in a separate bowl, beat the egg whites well (until stiff peaks form). Add the powdered sugar and egg yolks to the same bowl, and beat again thoroughly.
- 4
Step 4
Add the resulting egg mixture to the melted chocolate. Mix with a spatula.
- 5
Step 5
Add the flour to the resulting mixture. Mix well. Yes, an important note—both the flour and the egg mixture should be added to the melted chocolate only after it has cooled to room temperature. If you add them to hot chocolate, you'll end up with a mess.
- 6
Step 6
Add a little cocoa powder for color and mix again. Use a spatula, not a mixer—the mixture should be quite thick and sticky.
- 7
Step 7
Fill the baking molds (ceramic, silicone—whatever you have) with the resulting mixture. Do not fill them to the very top—the mixture will rise during baking, so leave a little space in the molds.
- 8
Step 8
Place in a preheated oven at 180 degrees and bake for 7-8 minutes.
- 9
Step 9
After the specified time has elapsed, remove the fondant from the oven, let it cool slightly, and serve. It is best served warm. ;)