Decadent Chocolate Fondant


  • 250g Gourmet Belgian Dark Chocolate Buttons
  • 1 Tbsp. Unsalted Butter
  • 3 Eggs
  • 1/2 Cup Sugar
  • 1/2 tsp. Cinnamon
  • 1/3 Cup Flour
  • 1/3 tsp. Nutmeg
  • Icing Sugar for dusting
  • Ponthier Frozen Raspberries for garnish


  1. Preheat oven to 160C
  2. Over a double boiler melt the chocolate and butter together, allow to cool slightly
  3. Whisk the sugar and eggs together until it becomes a thick and pale mixture
  4. Stir in the cooled chocolate mix, then add the cinnamon and nutmeg
  5. Sift the flour into the mixture and fold in gently, pour into buttered non-stick ramekins (or one large one) and bake from 12 minutes
  6. Once baked remove the fondants from the ramekins and place each one on a plate
  7. Surround each fondant with the berries, then dust the plate and the fondant with icing sugar. 

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