Chocolate fondant with raspberryPastry recipe
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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