• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Chocolate Fondant (A):
  • 200g dark chocolate
  • 200g butter
  • 6 eggs
  • 300g caster sugar
  • 150g plain flour
  • Valrhona Chocolate Sorbet (B):
  • 2 1/4 cup water
  • 1cup sugar
  • 3/4 cup Valrhona chocolate
  • 1/2 tsp coffee extract
  • A pinch of salt
  • Mixed berries (C):
  • 100g mixed berries for garnishing


  1. Chocolate Fondant: Line ramekin with butter twice and dust with flour. Then freeze the ramekin.
  2. Melt butter and chocolate over bain-marie and let it cool down to room temperature.
  3. Cream egg and sugar in a mixer till fluffy and creamy (sabayon stage).
  4. Slowly, fold in egg mixture and chocolate mixture together, then fold in flour.
  5. Then pipe mixture into the frozen ramekin and let it rest in chiller (4 degrees Celcius) for a day uncovered.
  6. Bake in170 degrees Celcius oven for 12 minutes.
  7. Best served with ice cream.
  8. Valrhona Chocolate Sorbet: Melt chocolate over bain-marie until the chocolate is almost completely melted.
  9. Then dissolve sugar in water over low heat, add a pinch of salt and mix well.
  10. Pour into a mixing bowl and whisk in chocolate and sugar mixture. Add coffee extract and lastly, strain through a fine sieve.
  11. Use an ice-cream maker and churn for 15 minutes. Do not over churn or else it will curdle.
  12. Mixed berries: Take all mix berries and cut into half and put as a garnishing.
  13. Assemble: Place chocolate fondant on a plate. Then scoop the sorbet and place it on top of the chocolate fondant. Then garnish with the berries.

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