Chocolate Fondant with Corn Flour
6 servings
20 minutes
Corn flour chocolate fondant is an exquisite dessert with a delicate texture and rich flavor. This version of the classic French fondant gains special lightness from corn flour, adding ease and delicacy to the batter. The origins of fondant trace back to France, where its melting center has captivated gourmets worldwide. The thick chocolate taste, softened by butter, perfectly complements the crispy crust. It is served hot, sometimes with ice cream or fresh berries, creating a contrast of temperatures and textures. Baking varies to achieve the desired consistency – from a flowing center to a denser structure. Chocolate fondant is a dessert for true chocolate lovers that can enchant from the very first bite.
1
Melt the chocolate and butter in a water bath, stirring constantly.
- Chocolate: 200 g
- Butter: 200 g
2
Add sugar and flour to the mixture, stirring continuously.
- Sugar: 100 g
- Cornmeal: 100 g
3
Break the eggs one by one, mixing the mass after each egg.
- Chicken egg: 1 piece
4
Pour the resulting chocolate batter into a mold and bake in the oven at 180 degrees for 12 to 20 minutes, depending on the desired consistency of the fondant. After 12 minutes, the filling will be more melted, after 20 minutes it will set.
