Chocolate fondant with raspberry

Pastry recipe
 Fabrice Chalaye

Fabrice Chalaye

Passionate about cooking and pastry since early childhood, Fabrice Chalaye gets his NVQ in Cooking in part-time at M. Chartron’s restaurant in Saint Donat and then his HND in 2002. In 2003, he set ...
  1. Chocolate fondant with raspberry


    • Ambient fruit purée 100% : Raspberry - 20ml
    • Dark chocolate - 30g
    • Sugar - 30g
    • Butter - 25g
    • Flour - 17g
    • Egg - 1

    Melt the chocolate in a bain-marie with the butter, add sugar and whisk. Remove from the heat, add flour and eggs and stir again. Cover the bottom and edges of a ramekin with melted butter and sugar and fill it halfway up.
    Place raspberry puree in the middle and cover with remaining chocolate.
    Cook at 170°C for 8 min and served hot.

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