Chocolate-Raspberry Fondant Cakes

Hello food lovers!

Do you love the combination of chocolate and raspberry? This recipe is made for you!

Here is a dessert idea to make for your other half on Valentine's Day or simply for a snack.

An easy and quick recipe that I'm sure will please all sweet tooths. ;-)

Let's get started with a chocolate fondant cake with its melting raspberry centre!

To make 6 fondant cakes, you will need:

Raspberry Centre

- 100gr fresh or frozen raspberries

- 30gr sugar

Chocolate Fondant

- 150gr milk chocolate

- 40gr dark chocolate

- 185gr butter

- 150gr sugar

- 3 eggs

- 1.5 tsp vanilla extract

- 60gr flour

- Snow sugar

First of all, we will make the raspberry compote centres as they will need to set for at least 2 hours in the freezer.

Raspberry Centre

In a saucepan, pour 100gr of fresh or frozen raspberries and 30gr of sugar.

Let everything cook (until you get a compote) for about 10 minutes over medium heat, then blend until smooth with no more pieces.

Pour the compote into a piping bag. This will make it easier to neatly fill our little hearts later. :-)

Use a jug to help fill your piping bag.

For this recipe, we will need the "Micro Love 5" silicone mould. Place it on a perforated tray to make it easier to move.

Fill 12 cavities with raspberry compote, then place everything in the freezer for at least 2 hours.

Once the raspberry compote centres are well frozen, we can make the chocolate fondant. :-)

Chocolate Fondant

First, pour 150gr of milk chocolate and 40gr of dark chocolate into a large bowl.

Add 185gr of butter, then melt everything in the microwave for 1 minute at 600Watt and mix.

Then add 150gr of sugar.

Add 3 eggs and mix well with a whisk until you have a smooth and homogeneous mixture.

Use your measuring spoons and add 1.5 tsp of vanilla extract.

Finally, sift 60gr of flour and mix well.

Preheat your oven to 180°C fan-assisted heat.

Pour the batter into a large piping bag. We recommend closing your piping bag with a clip.

Use the Silikomart "Hearts 7 cm" silicone mould. Place it on a perforated tray, then spray it with release spray.

This spray is amazing – no more flouring or buttering your mould. And of course, no nasty surprises when unmoulding. ;-)

Take your fondant batter and fill the cavities halfway.

Unmould the frozen raspberry compote hearts and place 2 per cavity, stacking them on top of each other.

Cover them with the fondant batter.

Bake everything for about 35 minutes in the middle of the preheated oven.

After 35 minutes, the fondant cakes are done.

Unmould them immediately as they come out of the oven. Be careful, they are fragile – be gentle!

I recommend turning the mould over onto a tray lined with baking paper.

Using a small offset spatula, gently turn the fondant cakes over so the pretty side faces up.

Finally, dust them with snow sugar. This sugar looks like icing sugar, except it is moisture-resistant and stays white on the surface of cakes. It's magical! :-)

The chocolate-raspberry fondant cakes are ready! Enjoy them warm or cold!

For even more indulgence, serve them with a scoop of vanilla ice cream and some small red berries.

I hope you enjoy this recipe. :-)

Wishing you a wonderful Sunday, food lovers!

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.