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Chocolate Fondant with Raspberries

Chocolate Fondant with Raspberries

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Ingredients for Making Chocolate Fondant with Raspberries

  1. Butter (softened) 70 grams (per dough) and 25 grams (for molds)
  2. Chocolate black 70% 100 grams
  3. 5 eggs
  4. Sugar 70 grams
  5. Wheat flour 40 grams (per dough) and 20 grams (for molds)
  6. Frozen raspberries 50 grams
  • Main Ingredients Eggs, Raspberries, Butter, Flour, Cocoa and Chocolate
  • Serving 4 servings
  • World CuisineItalian Cuisine


Fine mesh sieve, Deep bowl - 3 pieces, Stove, Deep pan, Kitchen scale, Wooden kitchen spatula, Kitchen towel, Deep plate, Mixer, Paper kitchen towels, Ceramic, round, heat-resistant baking dish - 4 pieces, Refrigerator, Polyethylene food wrap, Oven, Baking tray, Tablespoon, Kitchen gloves, Cutting board, Dish

Making chocolate fondant with raspberries:

Step 1: prepare the flour.

Using a sieve with a small sect, sift 40 grams of wheat flour into a deep plate. This step is not avoided, due to this process, the flour is saturated with oxygen, it becomes more loose and dry. Sifting also helps to get rid of any kind of litter, which very often gets into the packaging with flour during its packaging at the factory.

Step 2: prepare butter and chocolate.

Then turn on the stove to a strong level, put on it a deep pan, half filled with ordinary running water, and bring the liquid to a boil. In the meantime, the water boils, take a deep bowl, put in it, previously broken into pieces, a bar of bitter 70% chocolate. After installing it in a pot of boiling water, reduce the temperature of the stove to a medium level, arm ourselves with a wooden kitchen spatula and stir the chocolate, bring it to a liquid consistency.
When the chocolate melts, add 70 grams of butter to it, mix with a kitchen spatula and bring to a homogeneous liquid mass. After we remove the bowl from the steam bath, helping ourselves with a kitchen towel. In the same container we introduce the sifted wheat flour, re-mix until smooth and cool the chocolate mixture to room temperature.

Step 3: prepare the chicken eggs.

We take 5 pieces of chicken eggs, it is desirable that they be chilled. Alternately beat each egg with a kitchen knife and separate the yolks from the proteins, laying them in separate deep, dry bowls. We try to do this so that the shell does not get into the container.

Step 4: beat the yolks.

After we set the bowl with yolks under the mixer blades, add 70 grams of granulated sugar to them and beat at medium speed until the sugar grains are completely dissolved. In about 4 minutes intensive mixing, increase the speed of the kitchen appliance to the highest and continue whisking the yolks until thickened 3 to 4 minutes. Then turn off the mixer, pour the whipped egg yolks into a bowl with chocolate mass and mix 2 liquid mixtures to a homogeneous consistency.
We wash the mixer blades under warm running water, dry them with paper kitchen towels and reinstall them on the kitchen appliance.

Step 5: beat the whites.

We put a bowl with chicken proteins under the mixer blades, turn on the kitchen appliance at low speed and begin to whisk them. We increase the speed of the kitchen appliance to the maximum as the protein thickens. Periodically turn off the mixer to avoid burning it. When the whites are beaten to steady peaks, turn off the kitchen appliance. This process will take from 12 to 15 minutes depending on the power of the kitchen appliance.

Step 6: bring the dough to full readiness.

In a bowl with chocolate mass and whipped yolks, we begin to introduce whipped chicken proteins. We act carefully so that they do not settle, while mixing the dough until smooth. According to the texture, it should turn out airy, medium density. We tighten the bowl with the dough with plastic wrap and put it in the refrigerator on 1 hour.

Step 7: bake a chocolate fondant with raspberries.

In 30 minutes before the formation of the dessert, turn on and preheat the oven to 200 degrees celsius. We also take any small silicone or ceramic heat-resistant molds, for example, for baking muffins. Lubricate them inside with butter and sprinkle with a thin layer of wheat flour. After another 30 minutes, remove the bowl with the dough from the refrigerator with frozen raspberries. We remove the film and, helping ourselves with a tablespoon, pour the dough, filling them by 1/3 in the forms. Then we put 2 to 3 berries in each and fill them with the remaining dough.

We check the temperature of the oven, if it has warmed up, place a baking sheet in it on the middle rack and put forms on it with a still raw dessert. Close the oven and bake the fondant for 8 - 10 minutes or to the density of the upper crust.

After the required time has elapsed, we remove the forms from the oven, holding them with kitchen tacks. We cool the dessert to room temperature and then act as desired or turn the molds on the dish upside down so that the fondant falls out of them, or serve baked goods in the molds.

Step 8: serve the chocolate fondant with raspberries.

Chocolate fondant with raspberries is served at room temperature or in a warm form. If desired, each portion of the dessert is filled with ice cream balls, fresh raspberries or other berries and fruits.

This yummy will be indispensable for a cup of fresh brewed tea. Enjoy it!
Enjoy your meal!

Recipe Tips:

- If desired, add 1 packet of vanilla sugar or vanillin to the tip of the knife in the dough.

- If you want the fondant to be sweeter, you can replace dark bitter chocolate with sweet milk chocolate.

- Instead of butter, buttery margarine can be used to grease molds.

- Instead of frozen raspberries, you can use fresh, but before that, it must be washed, removed from the berries of the stalk, dried and frozen in the freezer. Also, instead of raspberries, you can use any other frozen berries or pieces of fruit.