Chocolate Fondant Raspberries (Printable)

Molten-centered chocolate with fresh raspberries, delivering a rich and tangy sensation.

# Ingredient List:

→ Chocolate Fondant

01 - 4.2 oz dark chocolate (70% cocoa)
02 - 3.5 tbsp unsalted butter, plus extra for greasing
03 - 2 large eggs
04 - 2 large egg yolks
05 - 6 tbsp granulated sugar
06 - 3 tbsp all-purpose flour
07 - 1 pinch fine sea salt

→ To Serve

08 - 4.4 oz fresh raspberries
09 - Icing sugar, for dusting (optional)
10 - Vanilla ice cream or whipped cream (optional)

# Steps:

01 - Preheat the oven to 390°F. Grease four ramekins (approximately 5 fl oz each) with butter, dust with flour, and tap out the excess.
02 - Break chocolate into pieces and melt together with butter in a heatproof bowl over simmering water. Stir until smooth, then remove from heat and allow to cool slightly.
03 - In a large bowl, whisk eggs, egg yolks, and sugar until the mixture becomes pale and thick.
04 - Gently fold the melted chocolate mixture into the egg mixture. Sift in flour and sea salt, folding until just combined to maintain airiness.
05 - Divide the batter evenly among the prepared ramekins.
06 - Bake for 10 to 12 minutes until edges are set but centers remain soft and slightly jiggly.
07 - Let the fondants rest for 1 minute. Run a knife around the edges and invert each onto a plate. Serve immediately with fresh raspberries, a dusting of icing sugar, and optional vanilla ice cream or whipped cream.

# Expert Advice:

01 -
  • The molten center is pure theater on a plate, and it never fails to impress.
  • You get that luxurious restaurant dessert at home with less than 30 minutes of work.
  • Fresh raspberries cut through the richness in the most satisfying way.
02 -
  • The wobble test is everything. If the centers don't jiggle slightly, you've overbaked them and lost the molten magic.
  • Greasing the ramekins properly is the only thing standing between you and a fondant stuck to the dish. Don't skip the flour dusting.
  • You can make these ahead and refrigerate them unbaked for up to 24 hours, then bake straight from cold, adding a minute or two to the time.
03 -
  • Set a timer and watch the fondants like a hawk in the last two minutes, that's when everything can go sideways.
  • Use the best chocolate you can find, it's the star ingredient and there's nowhere for it to hide.
  • Serve the fondants on warm plates so the contrast with cold ice cream is even more dramatic.

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