Chocolate Fondant of Rice Flour Recipe
Very tasty and chocolate! In French cuisine, there are two versions of this cake: “melting chocolate” and “soft chocolate”. The first option is almost completely liquid, covered with a thin crispy crust; inside the second is an airy pulp and only a small liquid core. The boundary of differences between these varieties of cake is very blurred, in one way or another, different proportions of eggs and flour are used, as well as different temperatures and baking times.
Servings
13
Cook Time
40minutes
Servings
13
Cook Time
40minutes
Ingredients
Instructions
  1. Ingredients.
  2. Beat the eggs with sugar. Instant coffee is added.
  3. Add flour, a little salt and beat well with a mixer.
  4. Melt the butter in the microwave. And heat the chocolate in the microwave for 45 seconds. Every 15 seconds, the chocolate is stirred so that it does not boil. Pour everything into a large container to make it easier to beat with a mixer.
  5. Silicone molds with six cells were greased with butter and half filled with chocolate liquid. I still had the chocolate mixture, and I used three more paper molds. In which I put a chocolate cube.
  6. Put the molds in a preheated oven to 200 degrees. Remove the paper from the oven after 8 minutes.
  7. Silicone mold in 10 minutes.
  8. Turn the cakes in silicone molds hot onto a plate. Chocolate did not flow out of them and was not too liquid, as from paper. (The difference in baking is only two minutes. )
  9. Fudge (made of paper) with liquid chocolate was served hot, with ice cream.
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