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Chocolate Fondant with Raspberry Sauce

Dessert

Chocolate Fondant with Raspberry Sauce

40 min 4 servings

This dessert is a true classic – and for good reason. A warm, rich chocolate cake with a soft, almost molten centre, served with silky cream and a raspberry sauce that adds just the right touch of tartness to bring everything together.

Servings
4

Ingredients

Raspberry Sauce

  • Raspberries8.8 oz
  • Sugar1.7 fl oz
  • Water1.3 cups

Chocolate Fondant

  • Butter3.5 oz
  • Dark chocolate3.5 oz
  • Light muscovado sugar3.5 oz
  • Flour3.5 oz
  • Eggs2 pcs
  • Egg yolks2 pcs
  • Whipping cream0.8 cups

Nutrition per serving

Energy823 kcal
Protein11 g
Carbohydrates69.6 g
Fat55.4 g
Fiber3.2 g

Instructions

Raspberry Sauce Cook the raspberries and water until the berries have completely broken down, adding a little more water if needed. Pass the mixture through a fine-mesh sieve to remove the seeds and pulp, leaving a smooth raspberry liquid.

Add the sugar, bring back to the boil and simmer until the sauce has reduced and begins to thicken.

Chocolate Fondant Thoroughly butter four individual moulds and dust the insides with cocoa powder.

Melt the chocolate and butter together. In a separate bowl, whisk the eggs, egg yolks and sugar until pale and fluffy. Gradually whisk in the melted chocolate and butter until evenly combined, then gently fold in the flour.

Bake at 200°C (390°F) for about 10 minutes, until the tops are set while the centres remain soft and molten.

Gently loosen the edges and check that the fondants are not sticking to the moulds. Place a serving plate upside down over each mould, then carefully turn them over together and lift away the mould.

Serve immediately with softly whipped cream.

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Tips & Inspiration

Chocolate

Chocolate is made from cocoa beans that are first fermented for about a week and then dried and roasted. This process creates the rich complexity of flavours we associate with chocolate.

Bain-marie

Chocolate melts most evenly in a bain-marie: a bowl set over a pan of simmering water, without the bowl touching the water. White chocolate is the most delicate and burns easily, so take it off the heat before it has all melted and stir until smooth. Watch out for splashes and steam; just a few drops of water can make chocolate seize and turn grainy.