Chocolate fondant with raspberry coulis
January 21, 2015
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The chocolate fondant is a popular dessert. Add some raspberry coulis to make it even more mouth-watering. Carefully follow our easy recipe.
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General informations
Ingredients
1. Preheat oven to 180°C (th. 6). In a saucepan, boil 200 g of sugar and 20 cl water. Combine the syrup to 500 g raspberries and blend. Pass the sauce through a sieve to remove the seeds. Store in the fridge.
2. Melt in a bain-marie 300 g dark chocolate with 125 g unsalted butter. Whisk 4 eggs with 125 g brown sugar. Then add 40 g of flour and 20 cl of unsweetened condensed milk.
3. Pour the chocolate mixture into ramekins and bake for 15 minutes. Unmold cakes and let cool. Serve with the raspberry sauce.
Our tip: If you don’t have raspberries, you can make a strawberry coulis.
Photo credit: Sucré Salé
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