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Serves 6
150
g butter, plus extra for buttering moulds
30
g cocoa powder, plus extra for dusting
150
g dark chocolate
3
whole free range eggs
3
free range egg yolks
75
g icing sugar, plus extra for sweetening coulis
40
g plain flour, sifted
300
g raspberries (fresh or frozen)
1
tsp lemon juice
Butter the insides of 6 moulds (7.5cm diameter;
175
ml volume) and dust them with cocoa
powder. Preheat oven to 180°C (170°C fan)/
Gas Mark 4.
Gently melt the chocolate and butter together
in a pan. Whisk the whole eggs, egg yolks and
75
g of icing sugar in a bowl over a pan of
simmering water until they form a thick foam.
Carefully fold the melted chocolate mixture,
flour and cocoa into the foam until combined
and divide amongst the moulds. Be very gentle
as you do not want to knock the air out. Bake in
the preheated oven for around 8 minutes.
Meanwhile, blend the raspberries and lemon
juice until smooth. Sweeten to taste with a little
icing sugar and sieve to remove the seeds. Thin
with a little water if the coulis is too thick.
Serve the chocolate fondants straight from the
oven; they should be soft and gooey in the
middle. Pour over the raspberry coulis and
enjoy!
Recipe kindly supplied by BHWT Patron
Harbour & Jones