Chocolate, broken into pieces melt butter in a water bath.

Beat eggs with sugar until the formation of white foam.

Add the flour, cocoa, baking powder and a pinch of salt. Mix well.

Enter the beaten eggs into the chocolate mass.

All thoroughly mixed, the mass was homogeneous.

The form of grease and sprinkle with cocoa.

Fill molds 2/3 of the chocolate mix and put in a preheated 200C oven for 7 minutes.

When baking vondaniken open the oven impossible! After fondane baked, you should take them out of the oven and give a couple of minutes to cool down.

After that, turn the form on the plate. Fondane should be easy to get.

Eat fontanchiki warm with a scoop of ice cream.

Now fine cooking Fontana and my own observations. 1. Bake the fondant can be in any form (iron, ceramic, silicone), but it is necessary to grease with butter and sprinkle with cocoa. This makes it easy to get them out of shape, because they are very fragile. 2. Fill the form need to 2/3, because the fondant will rise. After you will get him out of the oven, it can slightly settle. This is normal. 3. And most importantly - the temperature and cooking time. I've seen recipes in which fondant and baked at 180C, and 200C, and - 220S. In my experience I can say that bake need at a temperature not less than 200C. At this temperature, the baking, the bottom, sides and top of the baked and the middle is still liquid. Baking time depends on the material of your shape. If you have a ceramic or metal form of medium size, it should bake for 5-7 minutes, if silicone or small molds, that is 4-6 minutes. 4. The great value has also an oven. If you have a convection oven, then bake no longer than 6 minutes (max.) Of course, cooking Fontana is a delicate matter ))). You need to be able to find a suitable for you the time and temperature of baking. And I will be very glad if my recipe and tips you something to help. Bon appetit!