Composition / ingredients
Cooking method
Preheat the oven to 200 degrees.
Break the chocolate into pieces, melt it (it should soften, but not burn).
Add the melted butter to the soft chocolate (melt in the microwave, but not to a liquid state), mix.
Mix the eggs well with the sugar with a whisk, beat to a foam is not necessary.
Combine eggs with chocolate, add flour, baking powder, cocoa, a pinch of salt. Stir well again.
Grease the molds with butter and sprinkle with cocoa.
Pour the dough into the molds (you can take small ceramic or ordinary metal cocotnice)
Put the molds in a preheated oven to 200C, lower the temperature to 180C, bake for 7 minutes, let cool for 5 minutes, turn over on a plate.
Chocolate fondue should be eaten immediately: inside the chocolate remains liquid and it follows.
If mixed with cream ice cream, it turns out insanely delicious!
You can decorate with berries.
Caloric content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Salt - 0 kcal/100g
- Bitter chocolate - 539 kcal/100g
- Baking powder - 79 kcal/100g
- Chicken egg - 80 kcal/100g
