All chocolate lovers-do not pass by! I suggest you bake brownie's next of kin, the French fondant. It is rather not even baking, delicate cream in a crispy chocolate crust! There is in the recipe and a little trick in the technology that will allow you to cook this delicious treat in any free time, on the eve of the celebration, where you will treat your guests with this dessert.
Jam decompose in small molds for ice, candy or, like me, in a plastic form of quail eggs. And put into the freezer for at least 2-3 hours, can be more.
Melt the chocolate and butter in a water bath or microwave.
When the butter and chocolate are combined, gently, stirring constantly, so as not to exfoliate chocolate, pour rum.
Beat the eggs with sugar to foam, preferably by hand, whisk, because here you need a "soft" foam, and during this time just a little cool chocolate mass. Pour the egg mixture into the chocolate mass, stirring all the time.
Sift flour into the mixture. Stir well.
Portion forms are well lubricated with oil and sprinkle with flour. I had silicone forms, maybe it was not necessary to generously smear and pour, but I was afraid to take risks.
Pour the chocolate batter in the ramekins, about 2/3 full (I got 8 PCs silicone forms) and then to get frozen cube jam (it's not very cold and I helped get a tea spoon). Drown this cube in every forms. Put the form with the fondants in the freezer for 3 hours or overnight.
Preheat oven to 375F or 190C To get out of the freezer the form of frozen cakes and straight put it in the oven for 15-18 minutes. The time depends on your oven and how fluid the middle you want to get. Slightly cool, get the fondants out of the molds and can be immediately served to the table, and enjoy their divine taste!!!