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Helena

Helena Gómez

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Recipe of Mini Chocolate Fondant
Recipe

Mini Chocolate Fondant

45 mins
Half
244
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This recipe for mini chocolate fondant is ideal to prepare at children's parties or to close with a flourish a dinner with your friends, prepare them and surprise them with this delicious recipe.
Learn more about Helena Gómez

Ingredients

6 portions
  • 90 grams unsalted butter
  • 300 grams bittersweet chocolate
  • 1/2 cups sugar
  • 1/4 tablespoons salt
  • 3 eggs
  • 1/2 tablespoons vanilla essence
  • 1 tablespoon flour

Preparation

Preheat the oven to 220ºC and grease with butter 6 small molds.
In a medium saucepan, melt chocolate and butter in a bain-marie.
Add the sugar and salt and beat with a balloon whisk.
Add the eggs and vanilla and continue whisking.
Add the flour and finish to beat well.
Pour the mixture into the 6 molds and place them in a deep bowl so you can add a little water while they are baking.
Boil two cups of water and pour into the container where the molds are.
Bake the pastries for 20 to 25 minutes or until when inserting a toothpick on the edges it comes out clean but when inserting it in the middle, leave a little moist.
Pour the cupcakes into individual plates and serve.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Elizabeth Rodriguez Rangel
31/01/2020 13:07:14
Excelente
Eva Alejandra
19/10/2017 18:16:34
Delisioso mis peques no paran de pedirme que lo haga

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