Ingredients
For the raspberry and chocolate fondant
3 free-range eggs, beaten
2 tbsp caster sugar
100g/3½oz dark chocolate, melted
1 tsp baking powder
125g/4oz self-raising flour, plus extra for dusting
1 tbsp milk
butter, for greasing
small handful fresh raspberries
For the raspberry coulis
55g/2oz fresh raspberries
squeeze lime juice
1 tbsp icing sugar (or to taste)
For the crème Chantilly
100ml/3½fl oz double cream
2 tsp icing sugar
½ tsp vanilla extract
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the fondant, place the eggs and sugar into a bowl that fits snugly over a pan of gently simmering water (make sure the bottom of the bowl does not touch the water) and whisk continuously for 5-6 minutes, or until the mixture has doubled in volume.
3. Fold in the melted chocolate, followed by the baking powder, flour and milk. Mix until well combined, then remove from the heat.
4. Butter, then flour two small chefs' rings and place onto a non-stick mat and fill with the chocolate mixture. Dot the top of each fondant with the raspberries. Place in the oven and bake for 6-7 minutes, or until puffed up and the surface is just cooked. (Test by inserting a skewer into the centre of the fondant - it should come up covered in the chocolate batter.)
5. Remove the fondants from the oven and place onto individual serving plates. Carefully remove the chefs' rings.
6. For the coulis, blend all of the coulis ingredients in a small food processor and pass through a fine sieve.
7. For the crème Chantilly, whip the cream with the icing sugar and vanilla extract until soft peaks form when the whisk is lifted from the bowl.
8. To serve, drizzle each fondant with the raspberry coulis and serve with a large dollop of crème Chantilly on the side. Serve immediately.
