Chocolate Fondant with Raspberry Coulis

A warm, gooey-centered chocolate dessert paired with a tart raspberry coulis, perfect for ending an anniversary dinner with elegance and decadence.

Prep time: 10 minutes
Cook time: 12 minutes
Serves: 4

Ingredients

4 oz bittersweet chocolate

1/2 cup unsalted butter, plus extra for greasing

1/2 cup granulated sugar

2 large eggs

2 large egg yolks

1/4 cup all-purpose flour, sifted

1/2 cup fresh raspberries

2 tbsp granulated sugar for coulis

1 tsp lemon juice

Instructions

1. Preheat your oven to 425°F (220°C) and generously butter four ramekins.

2. Melt the bittersweet chocolate and butter in a heatproof bowl set over a pot of simmering water, stirring until smooth.

3. In a separate bowl, whisk together the sugar, eggs, and egg yolks until pale and thick.

4. Gradually fold the melted chocolate mixture into the egg mixture.

5. Gently fold in the sifted flour until just combined.

6. Divide the batter among the prepared ramekins, filling each about 3/4 full.

7. Bake for 10-12 minutes, or until the edges are firm but the centers remain soft.

8. While the fondants are baking, prepare the raspberry coulis by blending the raspberries, sugar, and lemon juice until smooth, then strain to remove seeds.

9. Once baked, let the fondants cool for 1 minute, then gently run a knife around the edges and invert onto serving plates.

10. Serve the warm chocolate fondants with a drizzle of raspberry coulis.

Storage

Store leftover fondants in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat fondants in a microwave for 20-30 seconds or in a preheated oven at 350°F (175°C) for 5 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.