Hot white chocolate fondant
with raspberry sauce
Prep time: 10 minutes
Cooking time: 12 minutes
Serves: 4 people
Skill level: Moderate
- 100g unsalted butter, plus extra to grease
- 2 tsp icing sugar, to dust
- 100g good quality white chocolate with vanilla, in pieces
- 2 Respectful eggs
- 2 Respectful egg yolks
- 100g caster sugar
- 100g plain flour
Raspberry sauce ingredients
- 200g fresh raspberries
- 1 rounded tsp icing sugar
- 1 tsp lemon juice
- Preheat oven to 160C. Butter two large ramekins (7.5cm diameter) and dust liberally with icing sugar, shaking out any excess.
- Slowly melt the white chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes. (White chocolate behaves differently to dark chocolate and this may split, but don't worry as it will come together when mixing in the other ingredients later).
- Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. Sift the flour over the mixture and gently fold in, using a large metal spoon. Divide between the ramekins and bake for 12 minutes.
- To make the raspberry sauce, blend the raspberries with the icing sugar and lemon juice until smooth. Sieve to remove the pips.
- Turn the chocolate fondants out on to warmed plates. Pour over the sauce and serve.
