Chocolate raspberry fondant

Everyone loves a chocolate fondant. That oozy centre is just irresistable. Gaby Holland adds a raspberry surprise to an already greatly-loved dessert. If you allow this to cool the fondant centre sets a little but it still tastes great so make extra and have a supply for later!


  • 80g butter, plus extra for greasing
  • 100g dark chocolate, chopped
  • 1 tsp cocoa powder, plus extra to decorate
  • 2 tbsp plain flour
  • 3 eggs, separated
  • 50g caster sugar
  • Fresh raspberries (defrosted raspberries may be used instead) 
  • Fresh raspberries, to decorate (optional)
  • Greek yoghurt
  • Raspberry coulis 
  • 1 cup fresh or frozen raspberries
  • 2 tbsp caster sugar


  1. To make the raspberry coulis place the raspberries in a small pan, over a low heat, stir in the caster sugar and cook gently until sugar dissolves and mixture reduces to a jammy consistency. 
  2. Pass syrup through a sieve and set aside.
  3. Grease four pudding moulds well.
  4. Melt the butter and chocolate together in a heatproof bowl over a pan of simmering water. Cool slightly for 10 mins.
  5. Butter your dishes and coat the insides with cocoa. Tap out the excess.
  6. Stir in flour and egg yolks, being careful not to over mix.
  7. In a large bowl, whisk egg whites until medium peaks form, then whisk in the sugar.
  8. Mix a third of the egg whites into the chocolate mixture to loosen it, then fold in the remaining egg whites.
  9. Half fill the pudding moulds with chocolate mixture, then put a few raspberries into the centre of each. Top with remaining mixture until 3/4 full.
  10. Chill in freezer for 30-45 mins until hard. 
  11. Heat oven to 180°C.  
  12. Bake for 8-9 mins and allow to rest for 1-2 mins before serving. 
  13. Spoon some Greek yoghurt onto serving plate and dot with raspberry coulis. 
  14. Carefully invert the fondant onto plate and garnish with a few fresh raspberries and raspberry coulis. 

This recipe first appeared on Gourmet Today, October, 2016.

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