Vegan Chocolate Fondant with Raspberry Coulis

Allergens

Nuts (almonds)

Ingredients

• 1. 200g dark chocolate (vegan) 2. 100g dairy
• free butter 3. 200g caster sugar 4. 50g plain flour 5. 30g cocoa powder 6. 50g ground almonds 7. 4 eggs, substituted with a vegan egg replacer (e.g., flaxseed) 8. 100g fresh raspberries 9. 150ml water 10. 2 tbsp agave syrup

Instructions

1. Preheat the oven to 200°C. Grease and line two ramekins with parchment paper.
2. Melt the chocolate and butter together in a double boiler, stirring until smooth.
3. In a separate bowl, combine sugar, flour, cocoa powder, and ground almonds.
4. Slowly mix in the melted chocolate mixture and egg replacer until well combined.
5. Pour the batter into prepared ramekins, filling them halfway.
6. Bake for 12 14 minutes or until the sides are set but the centers are still gooey.
7. While the fondants bake, prepare the raspberry coulis by simmering raspberries, water, and agave syrup in a saucepan. Blend until smooth, then strain to remove seeds.
8. Serve the fondant hot from the oven, topped with a spoonful of raspberry coulis.

Chef’s Insight

To achieve the perfect gooey center, ensure the fondants are only baked until the sides are set but still slightly wobbly in the middle.

Notes

This recipe can be easily doubled to serve more guests.