Raspberry and Dark Chocolate Fondant with Raspberry Coulis

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Serves: 4
Preparation: 10 minutes
Cooking Time: 10 minutes

An edible soft red fruit, closely related to the Blackberry. The fruit is formed of a cluster of drupelets, and is sour sweet to taste.



Ingredients

  • 3 eggs, beaten
  • 100g dark chocolate
  • 125 self- raising flour
  • 2 tbsp caster sugar 1 tsp baking powder 1 tbsp milk handful of raspberries knob of butter (for greasing) Coulis: 75g raspberries 1 tbsp water squeeze of lemon juice 1 tbsp icing sugar

Method

  1. Preheat oven to 200C/400F/Gas Mark 6.
  2. In a bowl over simmering water, melt the dark chocolate until smooth and glossy. Leave to cool slightly.
  3. Over a separate pan of simmering water, place the eggs and sugar in a bowl in a separate bowl and whisk for 5 minutes, or until the mixture doubles in volume, (the bowl should not touch the water)
  4. On the heat, gently fold in the chocolate, baking powder, milk and flour, until everything is combined to a smooth mixture. Add the handful of raspberries to the mixture.
  5. Liberally butter and flour 4 oven proof ceramic ramekins/souffle dishes (depending on the size), and fill with the mixture. Bake in the oven for approximately 6 minutes, or until the fondants have risen, and the top appears crispy. Take out of the oven, and place on plates whilst still in the ramekins.
  6. For the coulis, blend all of the ingredients in a processor, and for extra smoothness pass through a sieve to extract the seeds.
  7. Drizzle each plate with coulis, and serve immediately.


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