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Molten Chocolate and Raspberry Fondants
50g melted butter for brushing moulds cocoa powder for dusting 200g best-quality dark chocolate (minimum 50 percent cocoa solids), cut into small pieces 200g butter, cut into small pieces 1 teaspoon vanilla extract 4 eggs 1 cup caster sugar 1½ cups plain flour 2 dozen raspberries, fresh or frozen
© Annabel Langbein Media
Liberally butter the insides of 6 ceramic ramekins or heatproof cups. Chill to set then brush with another layer of butter. Sprinkle the inside of each ramekin with about a teaspoon of cocoa to generously coat bases and sides, then shake out and discard excess.
Microwave chocolate and butter for 1 minute then in 30-second bursts, stirring between each burst until mixture is very smooth, or melt together in a double boiler. Mix in vanilla and leave to cool for 10–15 minutes.
In a separate bowl or the bowl of an electric mixer, whisk eggs and sugar until pale, thick and creamy. Beat in flour then melted chocolate until evenly combined. Divide mixture between prepared moulds. Push 4 raspberries into each, ensuring they are fully covered by the fondant mixture. Freeze for at least 4 hours or up to a month (cover if storing for more than 24 hours to prevent any flavour taint).
When ready to serve, preheat oven to 200ºC fanbake. Place frozen fondants in their ramekins on a baking tray and bake for 20–25 minutes until the tops are crusty and the mixture is just starting to come away from the sides of the dishes, but the centres are still liquid (test with a skewer). Stand for 2 minutes before shaking to loosen and turning out onto serving plates.
Accompany with vanilla ice cream or cream.
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