Ingredients
11 total- 300g M&S Sapphire raspberries
- 2 tbsp icing sugar
- 1 tbsp lemon juice
- 150ml double cream
- 0.5 tsp vanilla extract
- 110g unsalted butter, plus extra melted to grease
- 2 tbsp cocoa powder, for dusting
- 110g dark chocolate, roughly chopped
- 2 medium eggs, plus 2 yolks
- 150g caster sugar
- 55g plain flour
Method
11 stepsStep 1
To make the coulis, blend 100g raspberries with 1 tbsp icing sugar and lemon juice in a food processor until smooth. Pass through a sieve into a measuring jug and set aside.
Step 2
To make the chantilly cream, whip the cream, remaining 1 tbsp icing sugar and vanilla together in a bowl using an electric whisk, until the mixture forms soft peaks.
Step 3
Heat the oven to 190°C/ 170°C fan/ gas 5. Brush four x 175ml fondant or dariole moulds with melted butter then dust the insides with a little cocoa powder, tapping to remove the excess. Place on a baking sheet and set aside.
Step 4
Put the butter and chocolate in a large heatproof bowl set over a pan of gently simmering water, stirring occasionally until just melted. Remove from the heat.
Step 5
Meanwhile, whisk the eggs, egg yolks and caster sugar for 2-3 mins, until pale, creamy and thick.
Step 6
Sift the flour into the melted chocolate and butter then whisk until smooth.
Step 7
Add 1/3 of the egg mixture to the chocolate mixture and fold to incorporate, using a whisk. Fold in the remaining egg mixture, until smooth and fully combined.
Step 8
Divide the fondant mixture between the moulds, leaving a 1cm gap from the top. Chill for 10 mins.
Step 9
Bake for 15-18 mins – the fondants are ready when the sponge starts to come away from the sides and the centre has a very slight wobble.
Step 10
Remove from the oven, and then, using a sharp knife, gently loosen around the inside edge of each mould, if necessary.
Step 11
Carefully invert each fondant onto a serving plate. Serve with the coulis, a dollop of cream and a raspberry.