Chocolate fondant with raspberries
By: Curtis Stone From: Dinner In a Box with Curtis Stone
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Chocolate fondant with raspberries
- Prep time:
- 30 mins
- Cook time:
- 15 mins
- Serves:
- 4
From Curtis Stone, a dessert to die for - little pots of warm chocolate fondant with sweet velvety raspberries
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Ingredients
- Butter, for greasing
- 90g Flour, plus extra for sprinkling
- 125 g dark chocolate, 70% cocoa solids broken in pieces
- 125g unsalted Butter
- 2 whole Eggs
- 2 egg yolks
- 65g caster sugar
To serve:
- fresh Raspberries
- icing sugar, for dusting
Method
1. Preheat the oven to 200°C/gas 6. Place a baking tray in the oven to heat.2. Grease the insides of four ramekins with butter. Sprinkle with flour.
3. Melt the chocolate in a bowl set over a pan of simmering water.
4. Stir the butter into the melted chocolate.
5. Put the whole eggs, the yolks and the sugar in a large bowl or standing mixer. Whisk for 5-7 minutes until light and foamy.
6. Fold in the melted chocolate, then whisk in the flour.
7. Pour the mixture into moulds. Place on the hot baking tray and bake in the oven for 10 minutes until firm.
8. Run the tip of a knife round the edge of the mould. Turn out onto serving plates and add a few raspberries dusted with icing sugar.
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Latest Comment
This recipe is just fantastic and has worked for me every time. It is so easy and yet so impressive. I've had so many comments on what a great cook I am to be able to make these, yet they are so simple. One tip I would say is if you are able to chill them beforehand, do so as it seems to help.