Decadent and rich, this raspberry and chocolate fondant with oozing centre makes for the perfect indulgent treat this winter.
Preparation: 10min
Cooking time: 15min
Serves: 2
What You’ll Need:
- 40g butter, plus extra for greasing
- 50g dark chocolate, chopped
- 1tsp cocoa powder, plus extra to decorate
- 1tsp flour
- 2 medium eggs, separated
- 25g caster sugar
- 6 raspberries, plus extra to decorate
- Dried raspberries, to decorate (optional)
What To Do:
- Preheat oven to 180°C (160°C fan) mark 4 and grease two 175ml pudding moulds well.
- Melt the butter and chocolate together in a heatproof bowl over a pan of simmering water. Cool slightly for 10min. Stir in cocoa, flour and egg yolks, being careful not to over mix.
In a large bowl, whisk egg whites until medium peaks form, then whisk in the sugar. Mix one-third of the egg whites into the chocolate mixture to loosen it, and then fold in the remaining egg whites.
Half-fill the pudding moulds with chocolate mixture, and put 3 raspberries into the centre of each. Top with remaining mixture. Bake for 12-14min, until just set and risen.
To serve, invert on to a plate, dust with a little cocoa, a scatter of dried raspberries (if using) and some of the reserved fresh raspberries.