Fondants are every Masterchef contestant’s worst nightmare. I think I’ve seen only one successful attempt in all the years they’ve been tried! If only they’d all had a look at this recipe… the key here is to make sure that they are chilled completely hard before you put them in the oven.
In this video, I used a dariole mould but these are just as lovely baked in anything- I’ve used teacups and ramekins in the past and just haven’t turned them out. They’re still just as lovely with a dollop of ice cream on top.
When English raspberries are in season, there really is nothing better. However when the season’s over, it might be nice to use something different. Pistachios always work well- whole ones in the centre and chopped ones sprinkled over the top to serve. A crème fraiche would work better to accompany that to give an element of sourness that the raspberries usually give.
This recipe serves 2 but it’s easy to multiply!
50g dark chocolate
50g self-raising flour
vanilla ice cream – to serve
1. Stick the chocolate, butter and 50g sugar in the microwave and heat for 30 seconds at a time until melted. Stir throughout.
2. Leave to stand for 2 minutes and then add the egg. Beat well. Add the flour and mix until smooth.
3. Butter your dishes and coat the insides with cocoa. Tap out the excess.
4. Half fill moulds and add a couple of raspberries into the centre. Top up with mix until ¾ full.
5. Chill in fridge for 30-45 mins until hard. Preheat oven to 200c.
6. Bake for 14 mins EXACTLY.
7. Upturn using a plate and serve with ice cream.