Dark Chocolate Fondant With Raspberry Jam
A classic dark chocolate fondant topped off with a generous amount of raspberry jam on top too.
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.