Warm Chocolate Fondant with Hazelnut and Blackberry
This dessert pairs warm individual chocolate fondants with a crunchy hazelnut praline and a tart Meyer lemon blackberry sauce. The fondants are baked until the edges set while keeping the interior liquid. The dish is assembled right before serving.
Warm Chocolate Fondant with Hazelnut and Blackberry
This dessert pairs warm individual chocolate fondants with a crunchy hazelnut praline and a tart Meyer lemon blackberry sauce. The fondants are baked until the edges set while keeping the interior liquid. The dish is assembled right before serving.
Ingredients
(Tap items to cross off as you bake)- 150 g (1 cup chopped) bittersweet dark chocolate
- 150 g (2/3 cup) unsalted butter, cubed, plus 15 g (1 tbsp) for greasing ramekins
- 15 g (2 tbsp) unsweetened cocoa powder, for dusting ramekins
- 3 large eggs (150 g without shells)
- 3 large egg yolks (50 g)
- 100 g (1/2 cup) granulated sugar
- 50 g (1/3 cup plus 1 tbsp) all-purpose flour
- 1 g (1/8 tsp) fine table salt
- 60 g (1/2 cup) whole raw hazelnuts
- 60 g (1/4 cup plus 1 tbsp) granulated sugar (for praline)
- 15 ml (1 tbsp) water
- 120 g (1 cup) fresh blackberries
- 25 g (2 tbsp) granulated sugar (for sauce)
- 10 ml (2 tsp) fresh Meyer lemon juice
- 1 g (1/2 tsp) finely grated Meyer lemon zest
Step-by-Step Instructions
- 1Brush the interiors of four 175 ml (6 oz) ceramic ramekins with 15 g melted butter using upward brush strokes, then dust the interiors with 15 g cocoa powder, tapping out any excess until fully coated.
- 2Place 60 g hazelnuts, 60 g sugar, and 15 ml water into a small heavy skillet over medium heat. Cook without stirring for 4 to 5 minutes until the sugar melts into amber caramel, then swirl to coat nuts and immediately pour onto a sheet of parchment paper to cool for 15 minutes until brittle.
- 3Roughly crush the cooled praline using a rolling pin into coarse crumbs ranging from fine dust to small 3 mm chunks; set aside.
- 4Combine 120 g blackberries, 25 g sugar, 10 ml Meyer lemon juice, and 1 g zest in a small saucepan over medium-low heat. Simmer for 5 to 6 minutes, stirring occasionally and crushing fruit lightly with a fork, until the berries break down into a glossy, pourable sauce.
- 5Melt 150 g dark chocolate and 150 g cubed butter together in a heatproof bowl set over a pot of barely simmering water, stirring with a rubber spatula for 3 to 4 minutes until completely glossy and smooth, then remove from heat to cool for 5 minutes.
- 6Whisk 3 eggs, 3 egg yolks, and 100 g granulated sugar in a stand mixer fitted with the whisk attachment on medium-high speed for 3 to 4 minutes until pale, thickened, and doubled in volume.
- 7Gently fold the cooled chocolate mixture into the whipped eggs using a silicone spatula in wide sweeping motions until no streaks remain, taking about 1 minute.
- 8Sift 50 g flour and 1 g salt over the chocolate batter, then fold gently for 30 to 45 seconds until all flour pockets disappear.
- 9Divide the batter evenly among the 4 prepared ramekins, filling each about three-quarters full, and transfer them to the refrigerator to chill for 20 minutes.
- 10Preheat your oven to 200°C (400°F). Arrange the chilled ramekins on a metal baking tray and bake for 12 to 14 minutes, until the tops are risen and set with a matte crust, but the centers still wobble gently when the tray is tapped.
- 11Remove from the oven and let stand on a heatproof surface for 2 minutes. Run a thin knife around the rim of each ramekin, invert onto individual serving plates, and lift the ramekins off.
- 12Spoon the warm blackberry sauce around the base of each fondant and top with a generous scatter of the crushed hazelnut praline before serving.
Storage & Keeping Fresh:
Unbaked batter in prepared ramekins can be covered and refrigerated for up to 24 hours before baking. Leftover baked fondants can be covered, refrigerated for up to 2 days, and reheated in a microwave for 20 to 25 seconds until warm.
Frequently Asked Questions
Can regular lemons be substituted for Meyer lemons?
Yes. If using standard lemons, reduce the lemon juice to 5 ml (1 tsp) and add 5 ml (1 tsp) of water to balance the higher acidity.
How can I tell if the fondants are done without a probe?
Look at the surface: the outer ring should be dry, firm, and matte, while a 2-centimeter circle in the very center should remain soft and jiggle slightly when shaken.
Can I bake the fondants straight from the refrigerator?
Yes. The recipe specifies baking directly after a 20-minute chill. If chilled for several hours or overnight, add 1 to 2 minutes to the total baking time.