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Chocolate Raspberry Baileys Fondants

The perfect dessert to end any festive feast!

Chocolate Raspberry Baileys Fondants

Serves 8

30g melted butter
8 tsp sugar
170g bittersweet or plain chocolate, coarsely chopped
85g unsalted butter
¼ cup unsweetened Dutch cocoa
¼ cup Baileys liqueur, plus
2 tbsp extra
¼ cup raspberry jam
4 egg whites
⅛ tsp cream of tartar
2 tbsp caster sugar
½ cup cream, whipped fresh raspberries, to serve 

Brush 8 x ½-cup capacity tall dariole moulds or ramekins with melted butter. Spoon 1 teaspoon sugar into each mould and roll to coat. Shake excess sugar from moulds.

In the top of a double boiler or in a microwave on medium, heat chocolate and butter. Stir often, until melted and smooth.

Remove from heat and sift in cocoa. Stir in Baileys and raspberry jam until smooth.

In a clean glass bowl, beat egg whites with cream of tartar on high speed until soft peaks form. Gradually add sugar. Beat until peaks are stiff.

Use a rubber spatula to fold
¼ of egg whites into chocolate mixture, then fold in remaining.

Preheat oven to 200°C. Fill dariole moulds about ¾ full. Leave on a tray in fridge to rest for 20 minutes.

Place tray with moulds in centre of oven. Bake until cakes are cracked on top but still gooey in the centre, about 8-9 minutes.

Let sit for 2-3 minutes; cakes will shrink slightly from sides of tin. Place a rack over cakes and invert to unmould. Serve hot with whipped cream mixed with 2 tablespoons Baileys and fresh raspberries.

 

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