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| Double Chocolat & Raspberries Fondant |

Inspired by Over and Over | Hot Chip

This recipe is the result of many failed attempts at that traditional “6 pack Summer Project”. You’ll soon understand why.

We’ve all tried many different kinds of gooey fondants – some really are melt in the middle ones, others are just brownies disguised by a fancy name. However I’ve never found one made with fruit. Fed up with the traditional dark chocolate option I then began several experiments and this is the result.

In the words of Hot Chip, this recipe is the kind that once you’ve got the hang of it makes you obsessed so that you end up making it over and over – again!I’d even go as far as to say that, to the annoyance of people who swear by traditional recipes, I am convinced this | Double Chocolat & Raspberries Fondant | recipe is the best of all chocolate ‘fondant’ recipes for several reasons.

Not only it is gluten free but it is a quick and easy recipe to make. It’s possible to have them made and cooked in only 30 minutes. Then you’re free to enjoy them either hot (or if you wait) warm or completely cooled. Personally I think they’re best served straight out the oven with a scoop of vanilla ice cream or the next day for an indulgent breakfast.

But above all what I really like about this recipe is the contrast of sweet white chocolate and acidic raspberries which is surprising on the palate. In my opinion, it is the perfect combination of flavours.

| Ingredients |

_ 200g of good dark chocolate (70%)

_ 100g of good white chocolate (I like making them with Nestlé’s dessert chocolate,  it’s good value for money and it’s already divided into little squares which gives a nicer aesthetic effect if you’re into symmetry!)

_ 200-250g sugar (according to how sweet a tooth you have)

_ 200g unsalted butter

_ 4 eggs

_ raspberries

Having taken note of the list of ingredients I need to warn you: if you don’t want to scare off the people who are going to enjoy this I advise you not to make them in front of them – the quantities of butter and sugar might unsettle the more health conscious ones. But hey it’s delicious.

| Method |

So here is the deal : this pudding can me made very quickly so long as you can work efficiently and multi-task. Start by pre-heating your oven to 190°C. Very important: a fan heated oven will be your best friend. This is the present you’ll want to receive if you don’t already have one. Having one is one of life’s objectives in its own right.

Next melt the dark chocolate and butter in a bain-marie, stirring regularly with a wooden spoon. If you’re really in a hurry you can opt to use the microwave: two minutes should be enough on full power. The worst-case scenario is the chocolate burns and you have to start over this part. So the microwave is an option but I’d recommend the bain-marie.

Whilst you’re waiting for the bain-marie to do its job prepare your cake pan. It can be either round or square, it really isn’t important. I really recommend using two layers of baking paper so that the mixture doesn’t escape and it’s consequently very easy to get out of the cake pan – I might add the clean cake pan !

Now in a bowl mix together the sugar with the melted chocolate. Mix well. Add in the eggs, one by one, incorporating them into the mixture without beating too vigorously as this might ruin the consistency. When the mixture is smooth pour into the cake tin and arrange the raspberries and white chocolate pieces.

It’s up to you to arrange them as you like. The mixture will rise a little and might swallow them up so be careful if you decide to make a little mosaic or a stellar constellation… symmetrical lines are a sure bet! If you are the proud owner of a fan oven and you have pre-heated it to 190°C then place the cake pan in the oven, wait for 21 minutes exactly and then take out your perfectly cooked fondant. If you have a traditional oven, you need to be very careful about the cooking time. The good news is that since there is no rising agent in the mixture you can open the oven to check. Wait out the 21 minutes all the same and then, according to how well you know your oven, the result will be either a little under cooked, a little over cooked or just right. That’s life. It’ll still be delicious anyhow, so don’t worry!


Now you just need to decide: ice cream or no ice cream. Hot or cold.

What’s really great about this recipe is its adaptability: you can keep the base recipe and add extra ingredients to make any kind of gooey pudding. Keep it classic, or just add white chocolate, or just raspberries, or cinnamon, or caramel, marshmallows or cashew nuts (soak them in water for a few minutes so they can better cope with the heat of the oven).

♪ The joy of repetition really is in you… !

2 Responses to “| Double Chocolat & Raspberries Fondant |”
  1. Claire Guys says:

    I remember it from my “pot de départ”!
    OMG <3

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