The Foodhall Cookbook: Pooja Dhingra’s Dark Chocolate Fondant

The Foodie Diaries

4 years ago

What’s not to love about a chocolate fondant?

The lovechild of chocolate pudding and a soufflé, with puddles of melted chocolate creating a deliciously gooey centre, this dessert is surprisingly easy to rustle up and never fails to impress! Borrowed from The Foodhall Cookbook, Pooja Dhingra’s recipe comes topped off with a generous amount of raspberry jam on top too…

Dark Chocolate Fondant With Raspberry Jam

A classic dark chocolate fondant topped off with a generous amount of raspberry jam on top too.

Course Dessert

Keyword dark chocolate raspberry fondant, foodhall india recipes, pooja dhingra recipes, the foodhall cookbook

Prep Time 15

Cook Time 10

Servings 4 medium ramekins

Author Pooja Dhingra for The Foodhall Cookbook

Ingredients

13 tbsp / 200 gm dark chocolate
13 tbsp / 200 gm butter
10 tbsp / 150 gm caster sugar
4 eggs
4 tbsp / 60 gm refined flour
4 tbsp / 20 gm raspberry jam

Instructions

Melt the chocolate and butter over a hot water bath or in the microwave.
Add the caster sugar and mix well. Allow to cool.
Then add the eggs, one by one, whisking well after each addition.
Fold in the flour and pour the batter into 4 greased ramekins. Bake in a 200°C / 390°F preheated oven for 4-5 minutes.
Take the ramekins out and put 1 tsp of raspberry jam in the centre of each. Return the ramekins back to the oven and bake for another 4-5 minutes or until the edges are cooked but the centre remains wobbly.