From vegetables, and make during or immediately after harvesting -, at the beginning ....
Chocolate Fordan (FR. Fondant Au Chocolat - Magnifying Chocolate) - This is a small cupcake with a solid crispy crust with top and hot liquid filling inside. The liquid center of the Fondana has a saturated chocolate taste, and when cutting a dessert, it follows out, like liquid lava - that is why in English-speaking countries, the dessert is also known as Lava Cake (Lava Cake).
The composition of the foundation is similar to chocolate souffle, but the fondan joins the oven, a microwave or a slow cooker, which provides a chocolate cupcake with a liquid filling of a crunchy shell. A small amount of flour is added to the dough for the foundation, the structure of the dessert form cocoa and eggs. The latter do not share how when cooking chocolate souffle, which makes the finished fondan dense, wet and very chocolate taste.
Testerwood gathered for you the 9 best step-by-step recipes of a chocolate fund at home: classic French dessert with a liquid chocolate liquid center, American lava Kake, fast cupcake with cocoa, white chocolate cupcake, cupcake recipes for multicookers and microwaves, and dessert cooking techniques From the famous culinary - Yulia Vysotskaya, Elizabeth of Glinsky and Gordon Ramsi.
What is Fondant Au Chocolat: History of French Dessert
The history of the origin of the chocolate fund - dessert is relatively young, unlike - still causes controversy among cooks.
According to the claims of the chef of the French origin of Jean-George Fongherichten, who immigrated to the United States in 1985, it was he who invented a cupcake with liquid filling in 1987 in the New York Restaurant "Lafayette". As the restaurant personnel confirms, the chef accidentally pulled the cupcake too early out of the oven, and this is how the chocolate fondan appeared with a non-drowning liquid middle.
On the other hand, the famous French confectioner Jacques Torr, famous for the nickname "Mr. Chocolate," argues that such desserts called Fondant Au Chocolat ("Melting Chocolate") or Moelleux Au Chocolat ("soft chocolate") prepared in France and before the invention Figurechten.
Fondant Au Chocolat is a dessert with a very thin crust and almost completely liquid chocolate stuffing, while Moelleux Au Chocolat has only a small liquid medium, wrapped in an air biscuit flesh. The separation between desserts is quite conditionally.
The third version of the origin of the Fund says that the French chef Michel Bras was invented by Fordan in the restaurant "Lagiwol", putting a piece of frozen chocolate cream in the dough before baking the dessert.
Secrets of cooking foundation - chocolate cupcake with liquid filling
Whoever invented the dessert with a liquid chocolate center, the composition of the ingredients from the recipe to the prescription remains approximately the same: chocolate, chicken eggs, butter, sugar and a small amount of flour. Some confectioners when preparing the dessert add cinnamon, an orange or lemon zest or even chili pepper.
The preparation of the foundation usually begins with a whipping eggs with sugar, then the eggs are connected to the fuel chocolate and butter. Baked cupcakes usually in small ceramic molds - frameworks, prepare in silicone molds, like, or in metal shapes-brich.
It will be interesting: - Basic recipe + 5 delicious ideas.
During baking, the cupcakes are very raised in the forms, then fall. Due to the minimum content of flour in the composition, the liquid stuffing taste is not felt raw.
The secret of making the Fundana is not to disturb the dessert in the oven, otherwise it turns out Rather Brauni than dessert with liquid stuffing. If you remove baking from the oven too early, it will not be possible to separate it from the walls of the form.
Testman advises. There is a simplified version of the preparation of the Fund: in the center of the test you can put a chocolate candy truffle to the dough before baking.
The structure of the dessert with molten chocolate is lighter than that of a similar chocolate cake without flour. The minimum amount of flour reduces. A relatively short in the oven allows chocolate to keep a saturated fragrance. Be sure to use good quality chocolate, with a cocoa content of at least 50-70%.
A chocolate fund is served, powder sugar powder, along with a ball of vanilla, coffee ice cream either with a seal. For the elegant feed of the Funds, suck the serving plate with a small amount of cocoa.
Chocolate Fordan with Liquid Center: Step-by-Step Recipe
30 min to prepare
10 min on cooking
575 kcal for 1 portion
Chocolate Fundan - a recipe with a photo of step-by-step at home is adapted from the culinary book of Jean-George Fongherichten.
Ingredients for 4 servings
- dark chocolate with cocoa content of at least 50% - 170 g;
- butter creamy - 120 g + for lubrication of forms;
- chicken eggs large - 2 pcs.;
- egg yolks - 2 pcs.;
- sugar - 50 g (quarter cup);
- salt - pinch;
- wheat flour - 2 tbsp. + for sowing forms;
- sugar powder for feeding;
- fresh berries for decoration (optional).
Cooking
- Heat the oven to 230 o C. 4 Mobs for baking (raechins or silicone) with a diameter of 7-8 cm and a height of about 5 cm lubricate with oil and sprinkle with flour. Straighten the surplus of flour and put the shape on the baking tray.
- For the preparation of the foundation in a big bowl of a wedense, either with the help of the mixer of the mother whipped eggs, separated egg yolks, sugar and salt.
- Chocolate smoke on pieces. We put a bowl with pieces of chocolate and cream oil on a water bath. Do not stop stirring, calm up to a homogeneous mass.
- Remove from the fire and immediately connect a chocolate mixture with eggs and flour. Spill the dough equally on the prepared forms. Leave at room temperature for half an hour.
- We bake for 10-12 minutes or before readiness. In the finished foundation there must be airborne edges and a slightly "mobile" center. If you doubt the correct cooking time for your oven, try first bake 1 cupcake, then adjust the time for the rest.
- We take out the fondons from the oven and give them a little cool for 1 minute. Gently, so as not to burn your hands, separate the dessert with a form from the form, like when, and turn over the serving plate. We are waiting a couple of minutes and remove the molds from the cakes. At will, we decorate sugar powder and fresh berries and immediately serve Fordan warm.
Fordan with cocoa without chocolate
Prepare a chocolate found at home, even if there is no chocolate in the house, you can only in 15 minutes from 5 simple ingredients.
Will need 2 servings
- creamy fuel oil - 60 g;
- egg chicken - 1 pc.;
- sugar - Fullack;
- vanilla extract - 1 tsp. (optional);
- cocoa - 1 tbsp.;
- flour - 1 tbsp.;
- oil for forms;
- ice cream or whipped cream for feeding.
Cooking method
- Heat the oven to 180 o C. Creamy oil in the microwave and slightly cool.
- Fleece oil with sugar, vanilla and egg extract. Be whipped by a wedge to a homogeneous state. We add cocoa and flour, mix thoroughly.
- By two lubricated oil, the frames are separated by liquid dough. We bake for 10-15 minutes or until the edges harde.
- We take out, cool a couple of minutes and feed with ice cream or decorate whipped cream.
Chocolate Fundy: Recipe from Yulia Vysotskaya
The recipe for the chocolate fund of Julia Vysotsky differs from the classic: the dough turns out to be more air to the baking powder, the chocolate-nut paste makes the dessert even more unique.
Need
- chocolate dark - 100 g;
- butter cream soften - 3 tbsp. + for lubrication;
- chocolate-nut paste - 1 tbsp.;
- chicken eggs large - 2 pcs.;
- sugar powder - 2 tbsp.;
- flour - 2 tbsp.;
- basin for test - 3 g;
- cocoa - 1 tbsp.;
- salt - pinch;
- hazelnut for decoration - 50 g (optional).
How to cook
- The ovens heating up to 200 o C. For the absence of small ceramic or silicone molds, we drag the baking papers with a baking paper and lubricate it with butter. Top putting metal rings for baking. From the inside you also close the sides of the washed bakery paper.
- Chocolate lying on pieces and topping in a water bath. Remove from the fire, add butter and chocolate paste. Once again, heating the chocolate on slow fire.
- Bug eggs with powdered sugar, then mix with flour, baking powder, cocoa and salt.
- We connect the egg and chocolate mixture, mix and fill the prepared forms. We bake for 7 minutes or until readiness. Hazelnut grind with a blender.
- Take out of the oven, cool 1 minute. We remove the rings, as desired, sprinkled with a crumpled hazelnut and immediately serve on the table.
Chocolate Fund Cake: Recipe from Lisa Glinsky
Chocolate Fundan Elizabeth Glinsky is preparing using the technology of the famous pastry michel bra. Before baking, part of the test need to freeze: for such a recipe for the Fordan with the liquid center, it is even at novice culinary culinary.
Necessary
- butter creamy - 150 g + for lubrication;
- dark chocolate (at least 70% cocoa) - 170 g;
- sugar - 70 g;
- chicken eggs - 5 pcs.;
- wheat flour - 70 g;
- cocoa powder - 1-2 tbsp.
Recipe
- In a small saucepan or a casserole pour some water (about 2-3 cm) and bring to a boil. A thick-walled bowl (perfectly suitable refractory glass) we put on top of a saucepan. The bottom of the bowl in no way should touch the boiling water.
- On the resulting steam bath, the creamy oil with pieces of chocolate, constantly stirring. The fuel chocolate is removed from the fire and cool up to 30-36 ° C.
- While chocolate cools, the sugar is whipped with eggs to the complete dissolution of sugar crystals. Connect eggs, melted chocolate and flour. Mix well.
- Part of the test is placed in ice molds and remove to the freezer to completely freezing.
- Baking molds with grease and sprinkle cocoa. According to the prepared molds, we break the dough and in the middle we lower the frozen cubes of the future liquid filling. We bake in forms on the contrary for 8-10 minutes at 180 ° C. We take out, slightly cool and immediately serve.
Chocolate Fund from Gordon Ramsi
For 4 portions
- butter cream soften - 50 g + fuel - 1 tbsp.;
- dark chocolate (more than 70% cocoa) - 50 g;
- flour - 50 gr;
- egg chicken large - 1 pc.;
- yolk chicken - 1 pc.;
- sugar - 60 g;
- coffee liqueur, rum or brandy - 2 tbsp.;
- cocoa - 2-3 tbsp.;
- vanilla ice cream for feeding.
Cooking method
- Four forms for baking with a diameter of 7-8 cm lubricate half of Art. Pipe oil and put for 2 minutes in the freezer. We take out, once again we welt the oil and sprinkle with cocoa through the sieve. We remove the form in the refrigerator.
- Chocolate grind the knife into small pieces or swallowed with hands. We melt in a water bath, add 50 g of butter chopped with small cubes. We stirrate the wedge to homogeneity, we remove from the slab and cool.
- With the help of a whisk, we whip the egg and yolk with sugar. Parts are introduced into the cooled chocolate mass, each time stirring, then add a liqueur. We sift the flour, mix again.
- I spread the liquid, as on, the dough into the chilled molds is equally, slightly reaching the edge. We bake in pre-warmed up to 200 o with a brass cabinet for 10. As soon as the dessert starts to get out of the molds, we take a fountain from the oven. I cool down a little and sprinkle cocoa. Immediately serve with the ball of vanilla ice cream.
Chocolate Lava Cakes (Lava Cakes)
In English-speaking countries, a chocolate fund recipe is more famous called Lava Keik (English Lava Cakes), which means "lava cupcake" or "Cake with Lavoy", often encounter options "Chocolate Lava", "Chocolate Volcano" or muffin cakes filling.
On 2 portions of Lava Keik
- butter creamy - 60 g + for lubrication;
- chocolate dark - 50-60 g;
- powder sugar - 60 g (half a compound);
- egg chicken large - 1 pc.;
- yolk egg - 1 pc.;
- vanilla extract - 0.5 ch. l.;
- flour - a quarter of a glass + for forms;
- coffee soluble - 0.5 ch. l.;
- vanilla or cream ice cream.
How to cook lava kake
- Heat the oven to 220 o C. Two ceramic forms with a diameter of 7-8 cm lubricate fat and sprinkle with flour.
- Chocolate We smoke on pieces, cut oil. We put in the dishes for the microwave and put in the microwave to the maximum power for 30 seconds. We take out, mix and put on the microwave again. We repeat the procedure until the chocolate mass becomes completely homogeneous.
- We introduce sugar powder, then egg, yolk and vanillin. Mix thoroughly.
- We add flour and soluble coffee, stir up to uniformity. Spill chocolate dough on prepared forms.
- We bake the chocolate found on this recipe (Lava Keik) 12-14 minutes or before the edges of the dessert. We take out, turning out 1 minute, gently turn on the plate and serve the lava Kake with ice cream to the table.
White Chocolate Lemon Fund
White Fordan with lemon zest will probably have to taste not only adults, but also for children.
On 2 servings
- butter creamy - 40 g;
- chocolate white - 40 g;
- sugar cane unrefined - 30 g;
- egg chicken large - 1 pc.;
- flour - 20 g;
- lemon zest - 1 tsp;
- oil and flour for forms;
- ice cream for serving.
How to make dessert
- Creamy oil cut into cubes. White chocolate grinding with a knife or break hands. Melt chocolate with oil in the microwave 30 seconds with a power of 440-500 W. We take out, mix and put on the microwave again.
- We repeat the procedure until the chocolate with oil does not form a completely homogeneous mass. Alternatively, you can use water bath.
- Sugar with eggs whipped with a wedge a couple of minutes. Not stopping to beat, gradually introduce the fuel chocolate.
- We die into the mass of flour, add lemon zest and stir.
- Two round ceramic shapes with a diameter of 7-8 cm lubricate with oil and make flour. Fill it with a liquid test and send it to a pre-warmed up to 160 o with a brass cabinet for 12-14 minutes.
- We take out, slightly cool and turn over to the portion plate. Feed a warm with a ball of vanilla ice cream.
Chocolate Cupcake Fund in Multicooker
For the absence of the oven and microwave, a slow cooker will come to the rescue of sweet kids: it can be baked portion funds in silicone molds or one big chocolate cupcake.
Ingredients:
- chocolate bitter - 170-200 g;
- butter creamy - 150 g;
- chicken eggs large - 4 pcs.;
- sugar sand - 150 g;
- wheat flour - 50 g;
- salt is a pinch.
Method of preparation
- Oil and chocolate cut into small cubes (a chocolate tile can be broken by hand) and lay out a multicooker in the bowl. Under the open lid, we prepare, periodically stirring, on the program "Multiproduc" (for multicurok Redmond) or similar to 80 ° C for 15 minutes.
- Alternative: Soil pieces of chocolate with butter in a water bath or in a microwave.
- Chocolate-oil mass overflow into clean dishes. Separately whip eggs and sugar.
- Gradually we introduce into whipped eggs, and then chocolate, not stops stirring until uniformity.
- Multicooker's saucepan we will drag the bakery paper for baking. Pour the dough and close the lid. We are preparing on "baking" for 20 minutes. After the end of the program, we carefully open the lid, turn the dessert on the dish and, slightly cooling, we feed to the table.
Fondan in the microwave in the circle
If the classic fondan is a festive dessert, requiring culinary experience and effort, his everyday analogue can be prepared literally in 5 minutes in the microwave.
For 1 portion
- cocoa powder - 2 tbsp.;
- flour - 2 tbsp.;
- basin - Quarter Ch.l.;
- sugar - 2 tbsp.;
- salt - pinch;
- milk - 3 tbsp.;
- vegetable oil - 2 tbsp.;
- chocolate - 20 g
Cooking
- In the bowl we connect bulk ingredients: cocoa, flour, baking powder, sugar and salt. We pour oil with milk, stir until all lumps are dispersed.
- Pour the dough into a ceramic mug. The circle should be roomy, not less than 400 ml of volume. The dough in the process of baking a chocolate foundation in the microwave is greatly rising.
- In the test center, we place chocolate and immerse him inward, pressed the spoon.
- The pallet in the microwave we will be covered with a paper towel - so as not to blur the microwave if the dough is too raised and "runs out" from the mug.
- On the towel, we put a mug and bake the Fordan in the microwave of 70 seconds at maximum power. Different models of microwave furnaces have different maximum power, and cooking time will have to determine experimentally: first set up a cupcake if necessary.
- We take out a mug with a fountain from the microwave and serve dessert to the table.
How to prepare Fordan at home: answers to questions to recipes
- What can be baked Fordan? The easiest dessert bake in ceramic frameworks or silicone molds of suitable size. You can use metal or paper molds, but the cooking time is most likely to be corrected in a smaller side.
- What can I freeze chocolate fan? It is possible to freeze the dough in the refrigerator in ceramic forms before baking, but not longer than 8 hours.
- What is the difference between Fordan from Browni? Fordan from Brauni is distinguished by liquid stuffing: it is in the first dessert, and in the second - no.
- What is the difference between chocolate flanome and fund? Flan and Fondan do not have almost nothing in common. Fondan - Cupcake with a liquid middle, while the flan is an outdoor cake with a sweet or salty filling, like.
- How to serve and how is Fordan? The flan is necessarily fed on a separate portion plate with warm, decorated with sugar powder, ice cream, whipped cream, fresh berries or beloved jam (or). Berries can be added to the dough and before baking the dessert, as in. Eating a cake with a dessert spoon.
Here such a boring name came up with dessert for which the definition of the "food of the gods" and that would be offensive. Amazing, indescribable tasty and impossible chocolate ... It seems to me that my brain will explode from the inability to find the necessary words to convey the taste and fragrance of this amazing recipe. Yes, and no need it. Those who at least once tried this miracle will understand me. And those who have not tried, I will say: "You shouldthis is trying! "
But before running to the kitchen, let's figure out what kind of beast is such, this "Fordan". This wonderful chocolate dessert has several names, of which the most common is fondan(from FR. fondant. - melting) and lava Cake (With a lava, everything is clear, I think :). The remaining variations are based on the use of these words in combination with puddingand molten.. I do not know why, but I really like to use the French name, it sounds tastier :) And in my favorite coffee shop, this dessert is generally called a "chocolate flan". I really don't know what the flan has here, in which there is no hint of chocolate and a liquid middle ...
The essence does not change from this, fortunately, and in the end, the chocolate portion dessert with a liquid middle is obtained. Such a dessert is certainly in small serving bowls (in the English-speaking environment they are called ramekin.) And is submitted immediately. Usually, in addition to the Fundan, the ice cream ball (vanilla is best, not even doubt) and berry syrup, as well as leaves of fresh mint for decoration. The dough for the foundation includes four main ingredients. It is sugar, eggs, butter and, of course, chocolate. It is possible to knead the dough as two ways at least. In the process itself, cooking is not difficult anymivers. The main thing you should know - how your oven works. For the Foundation, the temperature and time of baking are very critical, otherwise you risk getting a conventional chocolate cupcake, which will be delicious, of course, but all chic will disappear. More precisely, too bore.
I must say, there are many funds recipes on the Internet and all of them are different. Because This is one of my favorite desserts, then I came to choosing a recipe very carefully, compared a lot, I was looking for again and again and ... For the first time it turned out just tasty, but no more, unfortunately. I have already decided that it is not mine, and you will have to enjoy the dessert only during not very frequent visits to the coffee shop. And then ... Then I saw the Recipe Foundation in the journal at the manochka. And I thought, I was not, I'll make it again! Moreover, the people of the recipe very beneficially differed from previously seen by me that contained a much smaller number of eggs. Not that I was completely for a healthy eating (with such a number of chocolate, yep), but recipes that require a large number of eggs, they are alarming me. Exceptions only for biscuits and dough on Easter cakes.
And Luda does not recipe, but perfection, just what I was looking for. I made only some changes (there is no limit perfection, because?) And increased the proportions - such things cannot be prepared in our house in small quantities. I experienced a recipe twice, finally came to mutual understanding with the oven and now I am ready to talk about it :))
So, on 4 portions of chocolate fund we have to:
250 g of chocolate (take or all bitter, or 50/50 with dark at least 56%, but not dairy)
3 eggs
60 g of sugar (you can increase, if you do not like mustard)
60 g of flour
70 g of room temperature butter
2 tsp Vanilla extract
2 tsp Alkalized cocoa powder - added to give a darker color
1-2 Ch.L. Roma or brandy at will (I had a vana tallinn liquor and such a combination is simply magical)
4 Heat resistant molds with no more than 200 ml. If you do not have such, you can bake in metal form for muffins.
1. The oven is warming up to 220 ° C. For my oven it is a suitable temperature. Luda baked at 200 ° C. If you doubt, try first at a lower temperature and if after 3-5 minutes you will see that your fundord is not rising, increase the temperature.
2. Chocolate melt in a water bath, remove from the slab and let cool.
3.
Creamy oil is whipped with sugar (it is possible and for a fork), add eggs (pre-stirred), flour, vanilla extract, mix thoroughly. Add a melted and cooled chocolate and wash the dough before smoothness.
4.
Molds lubricate oil and fill the test, but not more than half. We bake 12-14 minutes. If you have small forms, 7-9 minutes will be enough. The readiness of the Fundana is easy to determine in appearance - it should go well, the top should look abscent.
I brought the fund to the moment when he cracked on top and through these cracks became noticeable, as chocolate worms. At the first signs of readiness, we immediately pull out the dessert from the oven, let it stand in the form 1 minute, we spend the knife along the walls of the form and turn to the plate. You can knock on the bottom, but carefully so that your fondan does not flop from all over strength and chocolate is not premature.
All is ready. A small piece of bliss on your plate and a wonderful mood you are guaranteed! True ... this dessert has one disadvantage, very significant - it is impossible to eat more than one portion, well, no way. Therefore, I sent two moldings to the refrigerator, at the same time deciding to check whether the fund will be worse from it.
The next morning I quickly warmed the dessert in the oven at 60 ° C and ... again enjoyed the beautiful, just a wonderful taste :))) Of course, the chocolate lava no longer follows the rapidly, but the liquid center still remains liquid. Therefore, you can not be afraid and leave the fund "For then".
This is my favorite raw dessert! 
For the first time I made it my children on their birthday, from what they were in complete delight. 
This dessert is very easy, literally in two steps, does not require a large number of ingredients, does not contain sugar, flour, raw and looks five with a plus! 
Such a cake can be supplied both warm and cold. You can store it in the refrigerator, but if you suddenly do not plan to eat everything and at once, heeh-hee, it is better to keep in the freezer, and before serving it in heat for 30 minutes. 
Very tasty and incredibly beautiful! Cooking? 
We try!
We will need: (4 pieces)
For basics
1 cup (250 ml.) Walnuts
13-15 large and soft dates
1/2 Ripe Banana
4-5 tbsp. Cocoa spoons without sugar
For filling
1/2 Ripe Banana
1 avocado
1 tsp coconut oil
2 tbsp. Cocoa spoons without sugar
Grind walnuts and dates to the state of a soft homogeneous composition. 
Add 1/2 banana, cocoa. 
As a result, it should be slightly sticky, but sufficiently dry dough. It should not be "sailing", be liquid or too dry. If your too dry, add another banana if liquid is cocoa. 
Unlock part of the dough in the form, leaving another part for "covers". I use silicone molds. It is very convenient from all sides: easy to wash, remove the finished product. We put our billets in the molds in the freezer for several minutes, and leave the "covers" outside. So it will be easier to close our dessert. 
At this time we make cream. We mix avocado, cocoa, banana, butter. The cream should be liquid, but not too. 
Take out the blanks. 
We pour into each of them cream and cover the "covers". Press your fingers so as not to be opened. 
We remove into the freezer for 30 minutes.
By the way, when submitting can be a bit (30 seconds) to warm in the microwave oven, then the pie will be especially gentle. 
Ready! 
Bon Appetit! 
Useful can be beautiful!
Chocolate Fondan Or, more understandable for a Russian person -, popular French dessert, is literally translated as "melting chocolate" (FR. Fondant Au Chocolat). He is also known as Lava Cake (The name is used in English-speaking countries), translates as "Cake with Looy", so it is often in Russia this dessert can be found under the names " chocolate Lava" or " chocolate volcano" Another dessert name, which I came to - " chocolate flan«.
As it often happens, obliged to appear by a simple case: the cook took its cupcakes from the furnace ahead of time and found that inside they are still liquid, and the hot filling flowed like Lava. Despite the mistake, the dessert became incredibly popular in the best restaurants in the world.
Well, we realized that chocolate Fondan He is Gosha, he is Zhora, he gogh has many names, but the essence does not change. It's just magic, which I persistently recommend that you eat with ice cream!
Ingredients
- Dark chocolate 60-80% 100 g
- butter 60 g
- sugar 40 g
- Eggs 2 pcs.
- flour 40 g
- salt 1 pinch
Let's first deal with chocolate. I propose to cook Chocolate Fondan with bitter chocolate (70-80% of cocoa content), and I think that it is from such chocolate that perfect cupcakes with liquid filling. The wonderful contrast of hot bitter chocolate with sweet cold ice cream - that's what, all this was stood, but this, of course, is only my opinion. I have already faced with reviews that the cupcakes turned out very bitter. So, if you do not like bitter chocolate at all, you prefer everything sweet, then take chocolate with a cocoa content of 50-60%. I do not recommend taking milk chocolate, because With him, muffins get too sweet, and they don't look so appetizing.
It is even important that chocolate is good quality, the fact is that now manufacturers often increase the percentage of cocoa products due to the addition of cocoa powder into chocolate. A good chocolate suggests the presence of only cocoa of the cocoa (crushed cocoa bean kernels) and cocoa butter (oil squeezed out of the ground cocoa beans). Dried and crushed cake, which remains after writing cocoa butter - this is a cocoa powder. It is, of course, it is much cheaper than the basic cocoa products, and therefore many Russian chocolate producers add cocoa powder to increase the percentage of cocoa products in chocolate, it seems that the composition is not bad, there are no cocoa oil equivalents there. But such a chocolate, as a rule, (depending on the amount of cocoa powder), has a bad fluidity, cocoa powder thickens it, with melting such chocolate does not become liquid. And accordingly, liquid flowing filling with such chocolate, you most likely fail.
And now, when with chocolate, probably everything is clear, proceed to cooking. From the specified number of ingredients, 4-6 funds are obtained (depending on the size of the molds).
Cooking
We prepare all the ingredients. Well, if the eggs are not very cold, you can get them from the refrigerator in advance or just to hold them a little in warm water. 
Chocolate is smoldering on pieces, add creamy oil to it. We melt them in a water bath or in a microwave oven (be careful, do not overheate the mass, otherwise the chocolate can curl. If you are melting into the microwave, do not put a long time, take the dishes with oil and chocolate from the microwave every 10-20 seconds and mix well ). Thoroughly stir up to obtain a homogeneous mass, if it turned out very hot, cool it. If at this stage the mass does not become liquid, then either you have overheated chocolate and it curled, or it is not very good quality and has bad fluidity. 
In the utensils for whipping, we kill eggs, add sugar and salt. 
Mix them to uniformity and dissolving sugar and salt, it is not necessary to beat a lot, simply mix the mixer, a whisk or even just fork. 
Pour the cooled chocolate mass into the egg and mix. Be sure to make sure that the chocolate-oil mixture is not very hot, otherwise the eggs can curl. 
Sift flour into a chocolate-egg mass. Mix to uniformity, but do not wash for a very long time, because With a duty of mixing, gluten from flour and the dough will be distinguished, the cupcakes can be too dense. 
If you use silicone molds, they simply lubricate them with a thin layer of cream oil, if you use porcelain, ceramic or metal forms, they should not only be lubricated with oil but also sprinkle with a thin layer of flour or cocoa powder. I like the second option, because the flour can stay a little on cupcakes after baking, which will spoil their appearance, and the cocoa will not be noticeable. Of the molds prepared in this way, it will be much easier to extract ready-made cupcakes without damaging them. We break the dough in forms, I got 4 pieces. We put into the oven preheated to 200 ° C for 7-10 minutes (I take out cupcakes from the oven when they slightly rise, and the meanly falls into the inside). 
This is how ready-made cupcakes look like, I just turn the molds to the plate. 
So, chocolate Fondan Ready, apply this dessert right away until it cooled. And do not forget about my recommendations about ice cream, believe me, hot chocolate muffins with liquid filling Delicious with a ball of cold ice cream. Bon Appetit! 
