Chocolate fondants with raspberry coulis
Makes: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Chocolate fondants with raspberry coulis
Despite these little puds being synonymous with the downfall of many a MasterChef contestant, they are deceptively easy to make
Makes: 6
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
467Kcal
Fat
29gr
Saturates
16gr
Carbs
39gr
Sugars
33gr
Fibre
3gr
Protein
9gr
Salt
0.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 350g raspberries
- 1 tbsp icing sugar
- 1 tbsp Chambord (black raspberry liqueur)
- 120g butter, plus extra to grease
- cocoa powder, to dust
- 150g dark chocolate, chopped
- 4 medium eggs, plus 2 egg yolks*
- 75g golden caster sugar
- 3 tbsp plain flour
Step by step
Get ahead
Prepare the puddings up to 48 hours ahead, cover and chill, or freeze. Bake for 13 minutes from chilled, or for 17 minutes directly from frozen.
- For the coulis, put 250g of the raspberries in a blender with the icing sugar and Chambord and blitz until smooth. Press the purée through a sieve set over a bowl to remove any pips. Set aside.
- Preheat the oven to 200°C, fan 180°C, gas 6. Grease 6 pudding moulds well and dust the inside with cocoa powder.
- Put the butter and chocolate in a heatproof bowl and set over a pan of simmering water, making sure the base of the bowl doesn’t touch the water, until melted. Set aside to cool slightly.
- Put the whole eggs, egg yolks and sugar in a bowl and whisk vigorously with an electric whisk for around 5-6 minutes or until thick and the mixture leaves a trail when you pull up the whisk. Carefully fold through the cooled chocolate mixture, and then fold through the flour. Half-fill each mould with the mix and then sit 2-3 raspberries in the middle of each pudding, depending on their size. Divide the remaining mixture among the moulds to cover the raspberries. Place on a baking tray and bake for 10 minutes or the top is slightly domed and set but still wobbly, and starting to crack.
- Remove the puddings from the oven and leave to cool for 45 seconds, then carefully run a small knife around to loosen the puddings. Place a serving plate on top of each pudding and invert. Dust with a little cocoa powder and dress the plate with a sweep of the raspberry coulis to the side. Serve immediately. *This recipe contains lightly cooked eggs.
