raspberry chocolate fondant using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(4.8)
Preparation time
21 min
Total time
54 min
Servings
8
Calories / Serving
437 Cals
Difficulty
Easy
Indulge your senses with the luxurious raspberry chocolate fondant, a dessert that whispers sweet nothings to chocolate lovers everywhere. This decadent treat marries the rich, velvety texture of dark chocolate with the tartness of fresh raspberries, creating a symphony of flavors that dance on your palate. Legend has it that fondant originated in the kitchens of 19th-century France, where chefs were experimenting with molten chocolate desserts. Today, it’s a favorite at dinner parties, where it’s sure to steal the show and perhaps a few hearts! So, whether you’re celebrating a special occasion or just treating yourself, this fondant is your ticket to a chocolatey paradise!
Ingredients
- 400 g Dark chocolate
- 100 g Brown sugar
- 200 g White cheese
- 120 g Flour
- 1 Bag(s) Baking powder
- 1 Bag(s) Vanilla sugar
- 3 Eggs
- 20 g Fresh liquid cream
Steps
- Preheat the oven at 180°C.
- Cut in pieces, and add 200 g of dark chocolate in the food processor bowl.
- Mix manual: 15sec / 0°C / Speed 9. Scrape the sides of the bowl with the spatula
- Add 100 g of brown sugar, 200 g of white cheese in the food processor bowl.
- Mix manual: 5:00min / 50°C / Speed 2.
- Add 120 g of flour, 1 bag(s) of baking powder, 1 bag(s) of vanilla sugar, 3 eggs in the food processor bowl.
- Mix manual: 15sec / 0°C / Speed 6.
- Transfer the content of the preparation content in a cake mold.
- Cook in the oven at 180°C during 30min to 35min.
- Add 20 g of fresh liquid cream in a saucepan.
- Heat for 5 minutes.
- Cut in pieces, and add 200 g of dark chocolate in a salad bowl.
- Pour the cream over the chocolate in three batches and gently mix with a spatula until you achieve a smooth mixture.
- Pour the ganache over the cooled cake. Allow it to set, then decorate with raspberries.
