Chocolate and Raspberry Fondant Recipe

Ingredients:

• 150g of dark chocolate
• 150g of unsalted butter
• 3 large eggs
• 3 large egg yolks
• 100g of caster sugar
• 50g of plain flour, sifted
• 12 fresh raspberries
• Cocoa powder, for dusting

Instructions:

1. Preheat the oven to 200°C (180°C fan/gas 6).
2. Grease 6 ramekins with a little butter, then dust them with cocoa powder. Chill the ramekins in the fridge until ready to use.
3. Place a heatproof bowl over a pan of simmering water. Add the chocolate and unsalted butter to the bowl and melt together, stirring gently until smooth. Remove from the heat and set aside to cool for 10 minutes.
4. In a separate bowl, beat the eggs, egg yolks, and caster sugar together until pale and fluffy (around 8 minutes of whisking).
5. Add the melted chocolate and butter to the egg mixture and stir gently until well combined.
6. Add the sifted plain flour and fold until fully combined.
7. Divide the mixture evenly between the prepared ramekins, filling them two-thirds full.
8. Press 2 raspberries gently into the center of each ramekin, then cover with the remaining mixture.
9. Bake for 12-15 minutes until the edges of the fondants are set, but the centers are still gooey.
10. Remove from the oven and allow to cool for 5 minutes before turning out onto plates.
11. Decorate with extra raspberries and dust with cocoa powder.

Verdict:

This chocolate and raspberry fondant is the perfect combination of rich, gooey, and fruity. The warm, melted center is balanced by the tartness of the fresh raspberries. It’s a decadent dessert that’s sure to impress your guests.

Serving Suggestions:

Serve the fondant warm with a scoop of vanilla ice cream or a dollop of whipped cream on top. It’s perfect for a romantic evening or for a special dinner party.