My boyfriend said this foolproof chocolate fondant recipe might have been one of the best things I’ve ever made. Gooey in the middle, hard shell on the outside, the woodiness of the rosemary gives the rich, dark chocolate a nutty flavour, the raspberries become little bubbles of fresh, melted sweetness. The technique for getting the oozing centres will work every time, and mean you can prepare the batter well before guests arrive.
Rosemary and chocolate and red fruit is a combination I stumbled across when testing brownies for the The Herb and Flower Cookbook. The recipe in there is equally as gooey, and the taste just as indulgent. I love using rosemary in sweet things. Deliciously unexpected. You’ve got to try it. Seriously.
- 2 eggs
- 100g caster sugar
- 100g self raising flour
- Pinch salt
- 100g butter
- 100g dark chocolate, 70% solids
- 2 sprigs rosemary
- Handful raspberries
In a food processor, whisk the eggs and sugar together until light and fluffy. Add the flour and salt and fold together until combined.
Melt the butter and chocolate together in a bowl – I use a microwave, just keeping an eye on it so it doesn’t burn, but I know proper chefs prefer you to do it in a bowl over a pan of boiling water. Whatever works for you, it all melts the same way.
Pour the melted mixture into the batter and mix well. Now put 4 teaspoons of the mixture into 4 separate compartments of an ice cube tray, and place the tray in the freezer, for at least 30 minutes, or until you’re ready to bake the fondants. Cover the remaining mixture with clingfilm and leave somewhere cool – it should be ok for 2-3 hours.
When you’re getting towards dessert time, grease 4 200ml ramekins with a little butter, and preheat the oven to 180C/gas mark 4. Chop the leaves from the rosemary sprigs finely and add it to the unfrozen batter, mixing it in well. Put a tablespoon or so of the batter in the bottom of each ramekin, and then turn out the frozen cubes (you’ll probably need a knife to remove them from the tray) and put one in each ramekin. These will form the gooey middle. Cover them with the remaining batter.
Add 3 or 4 raspberries to the top of each ramekin and place them all on a tray in the oven for 20 minutes, until the top looks like a crust and is hard to a the tap. Serve immediately, with cream, ice cream, or on their own.