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Chocolate fondant with wild berry sauce

By chef Marco Giampaoli

Chocolate fondant with fruit sauce 🍫🍓 Luxurious dessert with a molten center

24 min
Hard

9 min prep · 15 min cook

Chocolate fondant with wild berry sauce
474 kcal · per serving
Protein 6g Carbs 49g Fat 28g
Ingredients

What you will need

9 items · serves 1
  • Chocolate 25 g
  • Eggs 1 pcs
  • Butter 25 g
  • Forest Berries 25 g
  • Plain Flour 12.5 g
  • Cocoa 7.5 g
  • Sugar 0.25 tbsp
  • Lemon 0.25 pcs
  • Icing sugar 1 tbsp

Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.

Method

Steps to cook

11 steps · 15 min cook

  1. Prepare the ingredients. Prepare all the ingredients and preheat the oven to 200 C using top and bottom heat 🍫✨

  2. Prepare the molds. Butter the molds, dust them with cocoa, and chill them in the refrigerator.

  3. Melt the chocolate. Melt the butter with the chocolate in a water bath or slowly in the microwave for about 2-3 minutes, until the mixture is smooth.

  4. Whisk the eggs. In a bowl, whisk the eggs, egg yolks (2 whole eggs and 2 yolks for 4 servings), and sugar for about 3-4 minutes until light and foamy.

  5. Prepare the batter. Stir in the chocolate mixture, then add the flour and a pinch of sea salt and mix into a smooth batter for about 1 minute.

  6. Let the batter rest. Divide the batter into the molds

  7. Bake the fondants. Bake in the oven at 200 C for about 10-12 minutes; the edges must be set and the center molten.

  8. Prepare the sauce. Meanwhile, put the fruit, sugar, lemon juice, and a little water into a saucepan and simmer over low heat for about 5 minutes.

  9. Unmold the fondants. After baking, let the fondants rest for about 1 minute, then carefully unmold them.

  10. Finish the dessert. Dust with powdered sugar.

  11. Serve. Serve with the fruit sauce and, if desired, fresh fruit 🍓✨

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