I'd have to say this is my favourite dessert. The first time I made these, my sister and I talked about them for days. They were so delicious; I think I made them three nights in a row!
So here I go again with my chocolate and raspberry combo. For me, you just can't go past it. It's the bomb. End of story.
|Resist the temptation to eat the mixture!|
Divide the batter between the ramekins and sit them on a baking tray. Nigella doesn't do it in her recipe, but I learnt somewhere that you should put them in the fridge at this stage for half an hour or so. It helps them to set a bit and hold their form. The whole idea with fondants is that they're still squishy in the middle so putting them in the fridge helps that outer crust to sit a little firmer. From the fridge, pop them into the oven for 10-12 minutes. I sometimes leave them a little longer because I get scared that they won't come out of the moulds properly but if you want a true fondant, 12 minutes will do it!
Now, you can serve them however you want - cream, ice-cream, some mascapone with vanilla would be nice. You know me though... I put some vanilla ice-cream and some raspberries with it! I used to cook the raspberries up with caster sugar and sieve it to make a coulis but now I just pop the raspberries and sugar in the microwave for a minute or so and pour them straight over the top - just as tasty and much less effort!
P.S - first recipe in my new house! The oven works well :)