Posted in Baking Day, Dinner Party

Chocolate & Raspberry Fondant

A chocolate fondant, a falling down cake, a molten lava cake, call it what you will what we’re talking of here is an individual pot of chocolatey heaven with a gooey, still warm centre.
Chocolate Fondant
mmmmmmm I hear you say. Double mmmmmm.   Not only does this pot of chocolate glory have an oozing melting chocolate centre it is sumptuously combined with the tangy sweetness of raspberries.
Chocolate & Raspberry Fondant centre
There is nothing more to be said other than bake and enjoy.
Chocolate & Raspberry FondantChocolate & Raspberry Fondant
Makes 4 large or 6 medium individual ramekins
You will need:

150g unsalted butter
150g chocolate 70% cocoa
3 eggs + 3 egg yolks
75g caster sugar
30g plain flour
20/30 raspberries
a little extra butter for greasing ramekins
Pre-heat the fan oven to 180C / Gas Mark 6.
Prepare 4 large or 6 medium sized ramekins by greasing them with a little butter.
Break the chocolate into a bowl along with the roughly chopped butter and melt in the microwave together (1.5 to 2 minutes)
Meanwhile whisk the eggs and yolks together with an electric mixer until beginning to thicken and add in the caster sugar and mix well.
Add the melted chocolate and butter mixture and mix well and then mix in the flour.
Fold in the raspberries by hand so that they remain whole keeping back a few to decorate.
Pour the mixture into the ramekins and bake in the oven for 12 minutes.
To serve, turn out from ramekin and serve with some raspberries and a dusting of icing sugar.
Til next time, Sheila.


Irish Author - Dubut romantic fiction novel 'Good Enough' published in 2021. 'Gimme Dinner' a collection of 50 great dinner recipes published in 2022. 'Enjoy' published by Mercier Press in 2016 .'Gimme the Recipe' published in 2012. Work in admin of our Food Safety Consultancy business - Industrial Management Systems with my husband Denis.

8 thoughts on “Chocolate & Raspberry Fondant

    1. Hi Natasha, yes that’s correct 3 full eggs plus 3 egg yolks. That leaves you with the white of three eggs which you could refrigerate and use to make coconut macaroons or meringues – hate to waste anything! Sheila

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