Chocolate Fondant with Raspberry-Lavender Coulis

Allergens

Eggs, Gluten, Dairy

Ingredients

• 1. For the Chocolate Fondant:
• 6 oz dark chocolate (70% cacao)
• 1 cup unsalted butter, plus extra for greasing
• 3/4 cup sugar
• 1/2 cup all
• purpose flour
• 4 large eggs
• 1 tsp vanilla extract 2. For the Raspberry
• Lavender Coulis:
• 1 1/2 cups fresh raspberries
• 3 tbsp sugar
• 1 tbsp dried lavender buds, crushed
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 2 tbsp cold water

Instructions

1. Begin by preparing the chocolate fondant. Preheat oven to 350°F (175°C). Lightly grease six 6 ounce ramekins with butter, and dust them lightly with cocoa powder, tapping out excess. Set aside.
2. Melt the dark chocolate and butter in a heatproof bowl set over a pot of simmering water, stirring occasionally until smooth. Remove from heat and cool slightly.
3. In a large bowl, whisk together sugar, flour, and a pinch of salt. In another bowl, lightly beat the eggs with the vanilla extract. Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly to combine. Add this mixture to the dry ingredients, stirring until just combined.
4. Divide the batter evenly among the prepared ramekins and bake for 15 20 minutes, or until the edges are set but the centers remain soft. Allow to cool for 5 minutes before inverting onto plates.
5. For the raspberry lavender coulis, combine raspberries, sugar, lavender, and lemon juice in a small saucepan over medium heat. Cook until the raspberries break down and the mixture thickens slightly, about 8 10 minutes.
6. In a small bowl, whisk together cornstarch and cold water to form a slurry. Stir this into the sauce, bringing it back to a simmer to cook for another minute. Strain through a fine mesh sieve into a serving pitcher.
7. Serve the chocolate fondants warm, accompanied by the raspberry lavender coulis poured around the base. The contrast of warmth and coolness, texture and flavor, creates an unforgettable experience.

Chef’s Insight

The secret to a perfect chocolate fondant is the temperature of the ingredients and the ramekins.

Notes

Serve warm for optimal texture and flavor.