Chocolate, plum and cognac fondant
4 servings
30 minutes
Fondant made of chocolate, plums, and cognac is the embodiment of French culinary art that offers a unique moment of enjoyment. This dessert has a delicate texture that conceals a warm, flowing chocolate center. The origins of fondant trace back to France, where it is valued for its harmony of flavors and sophistication. Rich dark chocolate combines with aromatic cognac and sweet prunes to create a complex, deep taste impression. The light bitterness of cocoa and the richness of butter emphasize the softness of the dough, while serving it with cold whipped cream adds freshness and contrast. Fondant is perfect for a romantic dinner or an exquisite conclusion to a meal, enchanting with its noble taste and airy lightness.
1
Chop the prunes and soak them in cognac for 2 hours.
- Prunes: 100 g
- Cognac (brandy): 40 ml
2
Preheat the oven to 200 degrees, place a deep baking tray inside. Lightly grease 6 portion molds for fondants with butter and sprinkle with a small amount of cocoa.
- Butter: 150 g
- Cocoa powder: to taste
3
Break the chocolate, mix it with diced butter, and melt it in a water bath. Mix the eggs with powdered sugar and beat with a mixer for 5 minutes until thickened. Add the cooled chocolate mixture, stir, add flour sifted directly into the bowl, and mix again.
- Dark chocolate: 150 g
- Butter: 150 g
- Chicken egg: 3 pieces
- Icing sugar: 75 g
- Wheat flour: 35 g
4
Then carefully add prunes and cognac. Distribute the dough into molds, place on a baking sheet, and bake for 10-12 minutes.
- Prunes: 100 g
- Cognac (brandy): 40 ml
5
The ready fondants should be turned out of the molds onto serving plates and served immediately, for example — with cold whipped cream.
