Chocolate fondants look so impressive but are secretly really easy to make! These make a lovely dessert to follow a winter supper and can be made a couple of hours ahead of baking.
100g raspberries, lightly crushed
1tbsp caster sugar
50g butter, plus extra for greasing
50g dark chocolate
50g caster sugar
50g self-raising flour
1tsp cocoa powder
You will also need 2 ramekins or pudding moulds
Start by making the raspberry sauce; Place the raspberries, sugar and water into a pan and gently heat, until the raspberries are soft and the mixture is syrupy. Remove from the heat and take 4 tablespoons of the sauce and pass through a sieve to remove any seeds. Leave to cool.
For the chocolate fondant, prepare the ramekins by brushing them with butter followed by a dusting of cocoa powder. Place the butter, chocolate and sugar into a microwaveable bowl and microwave on a medium heat for 1-2 minutes, stirring every 30 seconds until the chocolate has just melted. Give the mixture a really good stir until it’s completely smooth, then whisk in the egg and then add the flour. Stir through 2 tablespoons of the smooth raspberry sauce and give the whole mix a really good whisk until everything is fully combined.
Spoon the mixture into the ramekins, cover with clingfilm and place in the fridge for at least 30 minutes, although they can be left for a good few hours before baking.
When you’re ready to cook, preheat the oven to 200°C, remove the fondants from the fridge, take off the clingfilm and bake for 14 minutes exactly. The timing is really important here; over-baking with result in a fondant without a gooey middle and under-baking will leave you with a chocolatey mess!
Take the fondants out of the oven and leave for one minute to rest. Turn them out onto a plate, spoon some more raspberry sauce over the top, add a dusting of icing sugar and a couple of raspberries for decoration and serve immediately.
Recipe by Millie Norton