fondant au chocolat framboise

Well another month has rolled around and so it's time again for First Thursdays.

This time the theme is romantic clichés and, although it's one of my all-time favourite desserts, there's nothing more clichéd than a chocolate fondant on Valentine's Day.

It seems to be that quinessential Valentine's dessert that could appear on the set menu of any restaurant around the world.

My version is plucked up with a few raspberries, however you could simply omit them if berries aren't your thing.

Now a little warning friends, make sure you grease your moulds very well or you'll end up with fondants like mine that had to be eaten from their baking dish.

It tastes the same, but you don't enjoy the effect of breaking into the cake and watching the molten chocolate interior ooze out. Delish!

Oh, and this might just be another French dish for my 2009 Food Challenges! Très magnifique!

Fondant au Chocolat Framboise

Anna’s adaptation of recipe from Australian Gourmet Traveller Nov 05. Serves 4.

Ingredients:
180g unsalted butter
180g dark chocolate (70%), melted
100g Dutch process cocoa, sieved
40g caster sugar
4 egg whites
12 raspberries, crushed
Salt

Method:

1. Preheat oven to 180’C.

2. Combine chocolate, raspberries, butter, cocoa and a pinch of salt in a large bowl.

3. In a separate bowl, whisk egg whites until soft peaks form.

4. Scatter in sugar and whisk until stiff and glossy.

5. Fold egg whites into chocolate mixture then divide between four well-greased 1-cup dariole moulds.

6. Bake in oven for 6-8 minutes then unmould onto serving plate and serve immediately.