Chocolate fondant. Muffins with liquid filling Chocolate muffins with liquid center

You can please your loved ones with chocolate muffins with liquid filling. This dish is an ideal invention for gourmets with a sweet tooth from different countries. It is usually served with ice cream, as the combination of chocolate that melts in your mouth and light, airy ice cream creates the perfect taste sensation.

This dessert is served on everyday and festive tables, both at home and in world-class gourmet restaurants. Despite this, this dish is prepared quickly and easily.

Who was the first to make muffins with liquid filling?

Chocolate muffins with liquid filling, the recipe for which can be read below, are called cupcakes in Russia, and fondants in France. If you look at the root of the foreign translation, the name literally means “chocolate lava” or “melting chocolate.” These muffins really resemble small volcanoes.

The dessert was invented completely unexpectedly. The American chef of French origin, Jean-Georges Vongerichten, who invented the product from chocolate dough, took the baked goods out of the oven ahead of time. The middle had not yet had time to bake, and the chocolate-shaped batter flowed out. Since then, muffins with liquid filling have become a favorite dessert among many housewives due to their unusual taste and speed of preparation. Today, the recipe is supplemented by professional confectioners and amateur confectioners from Europe, Asia and America.

How to cook

To make muffins with a liquid center, you will need the following ingredients:

chocolate – 200 g;
flour – 100 g;
butter – 150 g;
powdered sugar – 100 g;
chicken egg – 4 pcs.;
salt - a quarter of a teaspoon.

Having prepared all the necessary ingredients and preheated the oven to 190 degrees, you can begin preparing the muffin with liquid filling. To do this, it is recommended to use step-by-step instructions.

Melt the chocolate in a water bath. To do this, you need to take two enamel pans of different sizes. Pour some water into a large container and boil it. Place the smaller pan into the larger one so that one bottom does not touch the other. The process should take place over low heat with constant stirring of the chocolate lying in a small container.
Add butter and 75 grams of powdered sugar to the melted chocolate. Mix the resulting paste thoroughly until the lumps disappear. Then it is recommended to cool it a little.
In another container, beat the eggs with the remaining 25 grams of powdered sugar. You need to beat until the sugar is completely dissolved, but not until a thick, high foam forms.
Combine the chocolate paste with the egg mixture, add salt and flour and stir thoroughly. The result should be a homogeneous substance without lumps.
Fill previously washed, dried and greased molds with the mixture. It should be remembered that the dough increases in size during baking. Therefore, it is recommended to fill the molds approximately three-quarters full.
Place in the oven for 8 minutes.
Carefully remove the muffins from the tins. If cracks have formed on top (don’t be alarmed, this is an absolutely normal process), you should remove the products without tilting them. This will help prevent the chocolate mass from leaking out prematurely from the inside.
Ready-made muffins can be lightly sprinkled with powdered sugar, grated nuts, coconut flakes, or topped with chocolate glaze. The classic serving option would be one or more scoops of ice cream.
The great thing about this dough is that it can be stored in the refrigerator for some time. If there is such a need, you need to let it warm up for 10–15 minutes at room temperature. Then put it in the oven, increasing the baking time to 12 minutes.

Chocolate muffins with liquid filling are quick and easy to make. If you follow the instructions correctly, an excellent result is almost guaranteed. It’s worth trying yourself as a professional pastry chef just once, and this dish will become a permanent and welcome guest on the table.

Five-minute recipe

If unexpected guests promise to be with you in ten minutes or you just want something tasty, you can use the following quick recipe. You don't even have to turn on the oven: a microwave will suffice.

This is a kind of hybrid of a chocolate muffin with liquid filling and a chocolate soufflé. To taste it, you only need to take out your favorite large mug.

Ingredients:

30 g flour;
50 g granulated sugar;
12 g unsweetened cocoa powder;
half a teaspoon of baking powder;
a pinch of salt;
43 g butter (about 3 tablespoons);
45 ml whole milk;
1 small egg;
¼ teaspoon vanilla extract;
28 g of your favorite chocolate for filling;
1 tablespoon water;
berries and ice cream (optional).

Mix flour, sugar, cocoa powder and salt in your chosen bowl using a fork.
Add melted butter and milk.
Beat the egg and pour in the vanilla extract.
Stir everything thoroughly so that there are no unmixed ingredients left at the bottom.
Add chocolate bar slices.
Pour the water directly into the middle of the future muffin. This is one of the secrets to creating a liquid filling.
Without covering the cup with anything, place it in the microwave. You can't overbake the muffin, so you'll have to adjust your technique. Start with 1 minute 15 seconds. The muffin should rise, the edges will be set and the middle will be slightly moist. If it doesn't, give it a few extra seconds in the microwave.
Cool the muffin with liquid filling and serve with ice cream and berries.

This recipe is one of my favorites. Chocolate bomb - instant dessert. Most often I find myself preparing this dessert in cold, slushy weather. You taste it, and your soul becomes warm and good.

The recipe is also attractive because the serving size is only 2 muffins. Minimum ingredients and time spent. I cooked it and ate it right away. If you haven't made this wonderful delicacy yet, you're missing out.

A small nuance - when baking chocolate muffins with liquid filling, it is important not to miss the moment and remove them from the oven on time. Of course, it will turn out to be a tasty treat, but not with the same effect. I bake for exactly 12 minutes. It all depends on the oven; the process requires control. The top of the cap is setting, but the middle is still soft, as it should be.

Prepare food. The chocolate must be tasty and of good quality; mine is bitter.

Melt the chocolate in a small bowl over a steam bath or in the microwave.

Lightly beat the egg and sugar.

Pour in flour.

Mix.

Add chocolate and butter.

To stir thoroughly.

Divide the dough into two forms, it is better to take silicone ones.

Bake chocolate muffins with liquid filling at 160 degrees. After 10 minutes, watch the tops of the muffins, they should set, but the centers should remain soft and runny.

Chocolate muffins are an incredibly tasty and delicate dessert that will instantly make you fall in love. Chocolate muffins with liquid filling are especially famous. If you arm yourself with the right homemade step-by-step recipes, then preparing this delicious delicacy is easy even at home. Treat yourself to a culinary feast and experience the powerful magic of chocolate muffins!

Muffins with liquid chocolate inside

Chocolate fondant, or chocolate cupcakes with liquid filling, is a delicious dessert that simply melts in your mouth. He came to us from France itself. Its name literally means melting chocolate. Like many other gastronomic masterpieces, this exquisite delicacy came about completely by accident. The cook took the cupcakes out of the oven without waiting for the right moment. And the filling flowed out too quickly, like liquid lava. We owe the birth of the legendary chocolate dessert to this slight misunderstanding. But how to prepare classic fondant at home? In fact, the technology is much less complex than it seems. And the baking process itself will not take very much time.

Try our amazing chocolate muffin recipe with liquid filling!

Required Products:

egg 4 pcs.;
flour 100 g;
powdered sugar 100 g;
dark chocolate 200 g
butter 150 g;
salt one pinch.

Cooking method

Divide the chocolate bars into several small pieces and melt in the microwave. Mix the butter and two-thirds of the powdered sugar called for in the recipe. You should end up with a kind of chocolate mass. Let it cool a little. Break the eggs into a convenient bowl and add the rest of the sugar. Beat until the foam is not too fluffy. Combine with chocolate paste. Mix well. Slowly add flour. Add salt and stir until a homogeneous consistency is formed. Preheat the oven to 180 degrees.

Grease the molds with a thin layer of butter. Fill them about 3⁄4 full with dough because it will rise in the oven.

Cook for no more than eight minutes. The main thing to remember is that the muffins should be taken out of the molds very carefully; the filling should not spill out of the middle ahead of time.

Before placing on the table, the magical dessert is lightly sprinkled with sweet powder. Chocolate muffin with liquid filling, prepared according to our recipe, will be appreciated by even the most discerning connoisseurs of French cuisine!

Chocolate muffins in a slow cooker

Making muffins in a slow cooker is even faster and easier than in the oven, and their taste will amaze you with its tenderness and airiness.

Required Products:

egg 3 pcs.;
flour 1/3 cup;
sugar 100 g;
cocoa 1 tbsp. l.;
vanillin 1 pinch;
salt 1 pinch.

Method of preparation

Separate the egg yolks from the whites. Pour only the whites into a bowl, add a pinch of salt, and beat a little with a mixer at medium speed. Then increase the speed and continue whisking, adding sugar little by little.

Beat well. Mix flour, cocoa and vanillin. Slowly pour the resulting mixture into the protein mixture. Mix thoroughly. Divide the batter into the molds, but do not fill them completely as it will rise during baking. Place in the multicooker bowl and turn on the “Oven” mode at 150 degrees. Half an hour and the wonderful muffins will be ready. Before drinking tea, you can decorate with mint leaves and sprinkle with confectionery powder.

Video of making chocolate muffins with liquid filling

httpss://youtu.be/m6qWd6iMbmk

The recipe for baking chocolate muffins with chocolate pieces is amazingly tasty and original. You can use either dark or white chocolate. White chocolate muffins are quite unusual. The liquid filling turns into beautiful white islands against a dark chocolate background.

Required Products:
egg 2 pcs.;
flour 200 g;
baking powder 2 tsp;
sugar 75 g;
black chocolate;
cocoa 2 tbsp. l.;
butter 150 g.

Cooking method

Let's start with the test. Melt the butter to a liquid consistency. Pour into a bowl, add sugar. For more flavor, add a little vanilla sugar if desired. Add two eggs and beat lightly with a mixer. Mix flour with baking powder. Now the resulting mixture needs to be sifted so that no lumps get into the dough. Slowly add the flour to the other ingredients and stir thoroughly. Add cocoa powder. Stir thoroughly so that the resulting chocolate-colored mass is thick and homogeneous.

Pour the dough into the molds, filling them only two-thirds full. Carefully stick a small piece of chocolate on top. Cook for 25 minutes in a preheated oven at 180 degrees. Tender muffins are served sprinkled with powdered sugar.

Chocolate muffins with curd filling

The cottage cheese filling gives the muffins their unique flavor. This unusual flavor combination will appeal to true gourmets.

Required Products

egg 1 pc.;
flour 150 g;
cottage cheese 200 g;
cream 50 ml;
baking powder 1 tsp;
sugar 4 tbsp. l.;
lemon zest;
butter 60 g.

Cooking method

Pour the cream into a deep container with cottage cheese. Beat in an egg. Add sugar. Melt the butter and pour into the resulting mixture. Mix thoroughly. Grate the lemon zest on a fine grater. Mix sugar and baking powder in a second bowl. Combine both mixtures. Stir until the dough turns into a completely homogeneous mass. Fill the molds 2/3 full. Preheat the oven to 180 degrees, bake for 20 minutes. Bon appetit!

Try our delicious and easy chocolate muffin recipes! Cook deliciously, enjoy the magic of delicious desserts at home!

Lava Cake (“chocolate lava” or “lava cake”), “chocolate fondant” (volcano, flan), “melting chocolate” - these are all names of the same dessert, which is essentially muffins with liquid chocolate.

The history of the origin of this delicious dish is too curious: due to an unfortunate mistake, the French pastry chef took the baked goods out of the oven ahead of time, the core of the muffins was not baked, and flowed out of the muffins like lava.

It is in the unbaked core that the main secret of this delicacy lies.

Contrary to the master’s fears, the public enthusiastically accepted the new version of the usual dessert. After a while, the recipe for chocolate muffins with liquid filling left France and became widespread throughout the world. You should also learn how to cook this restaurant dish at home in the classic way.

Ingredients

The new muffins contain a large percentage of products that can be eaten raw (chocolate, butter, sugar, eggs). A small amount of flour does not affect the taste of the filling. The recipe does not include baking powder; the structure of the baked goods is provided by beaten eggs.

You need to choose your chocolate bar with special care. Dairy won't do. Only the fondant gives a bright bitter taste. It is advisable to use a high-quality product with a high cocoa content (70-80%). Milk chocolate will make the cupcakes too sweet and will not make them look so appetizing.

So, to prepare chocolate muffins with a liquid center you will need the following products:

Ingredients

Servings: – + 4

Black chocolate 100 g.
Butter 70
Granulated sugar (or powdered sugar) 60
Chicken egg (selected) 2 pcs.
Premium wheat flour 50 g.
Salt 1 pinch.
powdered sugar (for decoration)

Per serving

Calories: 430 kcal

Proteins: 6.8 g

Fats: 30.2 g

Carbohydrates: 32.2 g

40 min. Seal

Prepare all the ingredients of the dish. They shouldn't be cold. Let the eggs, butter and chocolate reach room temperature. Remove them from the refrigerator in advance.

Break the chocolate bar into pieces the size of half a window. Place in a convenient container that can be placed in a water bath or in the microwave. Add cubes of soft butter to the crushed chocolate. Melt the ingredients carefully in a water bath or in the microwave. Don't overheat! Stir the mixture regularly during heating. You should get a liquid chocolate mass. If this does not happen, it means that either the chocolate is of the wrong quality, or you have overheated the mixture. If the mixture turns out to be very hot, it needs to be cooled. Otherwise the eggs may curl.

Break the eggs into a container suitable for beating. Add granulated sugar (or powdered sugar). Add some salt.

Stir the egg mixture until the sugar dissolves. Beat lightly with a hand whisk or fork (you can use a mixer on low speed). Thick foam is not needed - it will give the dough airiness and the baked goods a rigid structure, but you need a mixture with high fluidity.

Pour the cooled chocolate mixture into the sweet egg mixture. Stir.

Sift flour into a container with liquid ingredients. Mix quickly with light movements until smooth. No need to knead for a long time! If the gluten in the flour has time to swell, the muffins will be too dense. The effect of flowing lava cannot be achieved. There is no need to put in the exact amount of flour. The consistency of the mass will be similar to liquid sour cream.

Prepare the molds. To prepare fondant, it is better to use silicone or ceramic molds. The latter need to be greased with oil and sprinkled with cocoa powder. Pour the dough into the molds, just short of the edges.

Bake the muffins in a hot oven at 180-200 degrees for approximately 7-12 minutes (depending on the characteristics of your oven). The cupcakes should be taken out when they have risen well and their centers have sunk. It is important not to overdo it!

To prevent a “lava eruption” from occurring prematurely, you need to take the cupcakes out of the molds very carefully. Carefully invert the ramekins over a plate. The muffins will end up on the platter.

Chocolate cupcakes with liquid filling are ready! Sprinkle the pastries with powdered sugar and serve.

From the specified amount of products in 30-40 minutes you will get 4-6 servings of delicious pastries.

To enhance the chocolate taste, experienced confectioners advise adding 1-2 tablespoons of cocoa powder to the dough, which can be mixed with flour or poured directly into the liquid ingredients.
An interesting fondant is obtained by adding a cup of Espresso coffee to the dough. Pour the drink into the melted chocolate and stir the mixture. These liquid chocolate muffins are not intended for children, but many adults will appreciate this confectionery ambiance.
You can diversify the taste of fondant by adding cognac or liqueur. For the specified amount of food, 30 g of alcoholic drink will be enough. This advice only applies to baking for adults.

If you want to surprise your friends with an original recipe, but don’t know exactly when they will arrive, you can prepare the dough in advance.

The mass, poured into disposable foil molds greased with butter and cocoa, needs to be frozen, and then the muffins should be baked in the presence of guests.

This dough tolerates freezing perfectly, but it makes no sense to store it in a regular refrigerator even for 1 hour.

Chocolate muffins with liquid filling should be served hot. It is recommended to add a scoop of ice cream for each serving. The stunning contrast of color, temperature, and taste of the elements of this dessert is intended for true gourmets with a sweet tooth.

Chocolate cupcakes with liquid filling are simply an irreplaceable option for those who want to please their family with something tasty and unusual, while spending a minimum of effort, time and money. Moreover, even the most demanding gourmets will not be able to remain indifferent to such an interesting dessert.

Already from the name of the dish it becomes clear what the dessert will look like. Some may even form a personal opinion about the supposed taste of the cupcakes. However, the result may exceed all expectations. But this becomes possible only if all the subtleties and recommendations for making these sweets, which are also called muffins (derived from the French word “moufflet” (soft bread) or the German word “muffe” (German type of bread)), are followed.

Below you will find 2 recipes and tips for making the dessert, which you will certainly need when preparing it, so that the first attempt does not turn out to be a “lump”, but can please even the most demanding tasters. And thanks to two options for preparing cupcakes, you can choose the one you like and will be more convenient to prepare. Its time to begin!

First dessert recipe

To make muffins with liquid chocolate inside, you will need:

chocolate (cocoa content must be at least 70%) – 150 grams;
wheat flour – 40 grams;
butter – 50 grams;
eggs – 2 pieces;
sugar – 50 grams;
cocoa powder - for dusting.

This number of ingredients makes approximately 4 cupcakes (it all depends on the molds that are used), but, at your discretion, you can make them more or less, while maintaining the proportions in the ingredients.

How are they prepared? Here are the step-by-step instructions:

First you need to melt the chocolate along with the butter. This can be done in a water bath, in the microwave or in the oven. In order to melt them in a water bath, you need to place a dish with pieces of tiles on a pan of boiling water so that its bottom does not touch the surface of the boiling water. All the time until the mixture dissolves, it is necessary to stir it. To melt butter and chocolate in the microwave, you need to put a bowl with them in the oven and set the temperature to the lowest setting. So you need to turn it on at intervals of 30 seconds, and between them stir the mixture until it melts. In order for the chocolate pieces and butter to melt in the oven, the container with them needs to be placed in it for 5-10 minutes and set to the lowest temperature. Then take it out and mix everything.
Take eggs and beat them with sugar until white foam. It is best to use a mixer, but if you don’t have one, you can use a simple whisk.
Add the cooled chocolate and butter mixture, stirring gently. Next, knead the dough, adding sifted flour to it in parts so that no lumps form. The consistency of the dough should not be very liquid or very thick.
Take the molds. They can be either ceramic or silicone. You can use metal ones, but not paper ones. Sprinkle them with cocoa powder and fill them with dough, but not completely, but about 2/3 full.
Preheat the oven to 180 degrees Celsius. Place the filled molds on the rack and bake the muffins for 5-10 minutes (this will depend on the type of oven: if it is electric, cooking can last about 7-8 minutes).
Remove the cupcakes from the oven. Decorate them by sprinkling with powdered sugar. Ready!

Second muffin recipe

To prepare, you need to take the following ingredients:

dark chocolate (minimum 70% cocoa content) – 200 grams;
butter – 100 grams;
granulated sugar – 60 grams;
wheat flour – 60 grams;
eggs – 2 pieces;
egg yolks – 4 pieces;
salt - a pinch.

What is so interesting about this cooking option? It is noteworthy that the composition contains egg yolks, as a result of which this recipe will definitely come in handy for the housewife who often prepares meringues, but does not know how to use the remaining yolks. And now the cooking sequence:

Beat the yolks with sugar. It is best to use a mixer as they should turn white. Next add the egg and beat everything well again.
As in the previous recipe, melt the butter with the dark chocolate chips. The methods you can use have been described above.
Add the beaten egg mixture to the cooled melted mixture. Mix well. Combine with sifted flour and salt. Mix carefully again. The dough should be of medium consistency and free of lumps.
Preheat the oven to 200 degrees Celsius. Take the molds (more about them is written above) and grease them with oil. If desired, you can sprinkle them with cocoa powder. Pour the dough into them, leaving a little space (about a third of the total volume of the mold). You need to bake the cupcakes for 7-10 minutes until fully cooked (how to know when it’s time to take the pans out of the oven is described in the tips). Place on a platter, sprinkled with powdered sugar. Ready!

This needs to be remembered

Next we will talk about some subtleties that were not mentioned in the above recipes. In any case, before preparing dessert, you should familiarize yourself with these tips to avoid possible mistakes and learn something interesting about preparing this dish. Therefore, to ensure that every chocolate cupcake with liquid filling brings a lot of pleasure, it is very important to listen to the following recommendations:

To make it easier to determine the cooking time for the muffins (it may vary depending on the oven, molds, and even the selected ingredients), you must first prepare one of them and check for doneness, and then put the rest in the oven.
Readiness is checked as follows: one of the cupcakes is pierced with a toothpick. The edges and bottom should be well baked and dry. The middle remains liquid.
The amount of sugar depends on the cocoa content in the chocolate bar. The more cocoa in chocolate, the more sugar should be added. It is also important to consider personal tastes.
To make the dessert more delicious, it is recommended to serve it hot. But what if guests are invited the next day? You can prepare the dough in advance! After this, it must be immediately poured into molds. You can store the dough for about a day in the refrigerator. Before serving, remove them from the refrigerator and bake for 10-12 minutes.
As already mentioned, before serving, the dessert can be decorated by sprinkling with powdered sugar. It is appropriate to add sorbet, jam, ice cream, fresh fruit and berries to the muffins.

Bon appetit!