Prep 50 mins
Cook 7 mins
I was watching TV, about 2 years ago, and I saw Chef Jean Pierre prepare this decadent & lovely dessert. Had it tucked away with a lot of papers, am posting here for safe keeping. I haven't tried these as yet.
- 8 ounces unsalted butter
- 8 ounces semisweet chocolate
- 1 cup sugar
- 4 egg yolks
- 5 whole eggs
- 1 cup all-purpose flour (slightly heaping)
RASPBERRY AND CHAMBORD COULIS
- 2 cups fresh raspberries or 2 cups thawed & drained frozen raspberries
- 1⁄4 cup sugar
- 1⁄4 cup raspberry juice (Welch's strawberry raspberry juice or Agrona raspberry juice would be good choices) or 1⁄4 cup orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons Chambord raspberry liquor
- fresh raspberry (optional)
- fresh mint sprig (optional)
- MAKE THE RASPBERRY AND CHAMBORD COULIS:.
- Place berries, sugar, raspberry juice or orange juice, and lemon juice in blender and purée until very smooth.
- Strain through a fine-mesh sieve into a glass bowl, pressing on the solids to extract the juice.
- Stir in Chambord; taste and adjust the sugar to your liking.
- Keep the coulis at room temperature.
- MAKE THE CHOCOLATE FONDANT:.
- Preheat oven to 500ºF.
- In top of double boiler set over simmering water, melt the chocolate and butter. Using a wooden spoon, stir continuously to help the process along.
- In a glass bowl, whip the egg yolks, the whole eggs and sugar until tripled in volume.
- When the chocolate mixture is fully melted, stir it(slowly - to temper)into the egg mixture, while steadily whisking.
- When all ingredients are well incorporated, whisk in the flour, making sure there are no lumps.
- Generously butter six (6 oz) metal molds, can also use PVC molds.
- Pour batter into molds, up to 1/4" from top.
- Bake in preheated oven for 7 minutes maximum.
- Unmold and serve on dessert plates; pour some of the coulis on either side.
- Garnish with raspberries &/or mint sprigs.