Raspberry and Dark Chocolate Fondant with Raspberry Coulis
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
- Preheat oven to 200C/400F/Gas Mark 6.
- In a bowl over simmering water, melt the dark chocolate until smooth and glossy. Leave to cool slightly.
- 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)
- 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.
- 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.
- For the coulis, blend all of the ingredients in a processor, and for extra smoothness pass through a sieve to extract the seeds.
- Drizzle each plate with coulis, and serve immediately.
