Chocolate Fondant with Raspberries (Printable Version)

Molten chocolate combined with fresh raspberries for a rich, indulgent dessert experience.

# What You Need:

→ Chocolate Fondant

01 - 4.2 oz dark chocolate (70% cocoa)
02 - 3.5 tbsp unsalted butter, plus extra for greasing
03 - 2 large eggs
04 - 2 large egg yolks
05 - 6.3 tbsp granulated sugar
06 - 3 tbsp all-purpose flour
07 - 1 pinch fine sea salt

→ To Serve

08 - 4.4 oz fresh raspberries
09 - Icing sugar, for dusting (optional)
10 - Vanilla ice cream or whipped cream (optional)

# How to Make It:

01 - Preheat the oven to 390°F. Grease four 5 fl oz ramekins with butter and dust lightly with flour, tapping out the excess.
02 - Break the chocolate into pieces and melt with butter in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
03 - In a large bowl, whisk together eggs, egg yolks, and granulated sugar until pale and thickened.
04 - Gently fold the melted chocolate mixture into the egg mixture. Sift in the flour and salt, then fold until just combined to maintain airiness.
05 - Divide the batter evenly among the prepared ramekins.
06 - Bake for 10 to 12 minutes until edges are set but centers remain soft and slightly wobbly.
07 - Remove from oven and let stand for 1 minute. Run a knife around the edges and invert each fondant onto serving plates. Serve immediately with fresh raspberries and optional icing sugar, vanilla ice cream or whipped cream.

# Expert Advice:

01 -
  • The molten center is pure magic, warm and velvety, with that perfect contrast against the set edges.
  • It looks wildly impressive but comes together in under half an hour, so you can pull off restaurant quality dessert without the stress.
  • Fresh raspberries cut through the richness in a way that feels bright and balanced, not heavy.
02 -
  • Timing is everything, one minute too long in the oven and the center sets, one minute too short and it won't hold its shape when you invert it.
  • Greasing and flouring the ramekins properly is the difference between a clean release and a heartbreaking mess, so don't skip it or rush it.
03 -
  • Check your chocolate for any traces of nuts or soy if you're cooking for someone with allergies, not all dark chocolate is created equal.
  • The slight wobble in the center is your cue, if it looks fully set, it's already past the molten stage.

Go Back