Description
Gros gateau 'Moelleux au chocolat aux amandes' I Think few people know that beloved dessert 'Fondant' there was... an accident! (Like chips, for example) Once the French chef Jean-George Vongerichten nedopc chocolate muffins and, in order to alleviate this drawback, brought the cupcakes as an elegant dessert 'melting chocolate' (translated from French). As they say, all ingenious - is simple! There are of course several versions of the origin of a fabulous chocolate dessert, but I was surprised and felt drawn to that... so, imagine yourself French chefs and will begin to create a culinary masterpiece!
Ingredients
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Dark chocolate
140 g
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Butter
100 g
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Powdered sugar
50 g
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Chicken egg
2 piece
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Flour
70 g
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Almonds
40 g
Cooking
Nuts chopped. I took the roasted almonds
Chocolate is from 100 to 150g to take. The difference in quality, taste. I have a 'bitter' 75%, but it is sweet, with pieces of cocoa beans, vanilla so the chocolate and butter to melt in a little! power in a micro or as you wish
Eggs and sugar vzbit
Combine the two masses, stirring
Sift the flour, stir well to avoid lumps. I blender whisk
Add the nuts and pour into a greased or sprinkled with cocoa form
You can decorate with whole almonds...
Bake at 180° for 15-20 minutes, not more! I have not too much liquid remains midway. It is creamy in the center.
Bon appetit!
And children fontanov recipe the same, only: 100 chocolate and butter, 6 tbsp sugar, 4 tbsp flour, 3 eggs; 5-8 min, 200°, 6 servings. Here too, the filling came out runny, it's a lot (+ I inside of ⅓ of a slice of chocolate put) was very tasty, the guests appreciated! But these recipes are ordinary fontanov myriad on the Internet, so the basic recipe I have a cake-fondant. If there's anything you like, I will be very happy! Bon appetit!
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