Chocolate Fondants with Raspberry Sorbet

If you want a pudding that makes people stop mid-sentence, this is it. Crisp on top, soft and molten in the middle, and cooked over charcoal so it carries that gentle warmth you only get from Charlie. Add a scoop of sharp raspberry sorbet, and you have the perfect balance of rich chocolate and bright fruit. It feels special, but it is surprisingly simple to make.

At a glance

• Prep time: 10 minutes
• Cook time: 10 to 15 minutes
• Serves: 6

Ingredients

• 115g dark chocolate, around 70% cocoa
• 115g butter
• 35g plain flour
• 135g caster sugar
• 3 medium eggs
• A pinch of sea salt flakes

To serve

• Raspberry sorbet

Charlie Oven setup

Use good quality lump charcoal. We recommend Stag Charcoal for a clean, steady heat. Place around half a football sized pile directly onto the fire grates. Never use briquettes.

Light the charcoal and bring the oven to 180 to 200°C (356 to 392°F). You do not need to wait for the charcoal to burn down to embers.

For baking, use one of the upper racks. The lower racks sit closer to the fire and are hotter and more direct. The upper racks give you a more even, gentler heat which is perfect for fondants.

Method

1. Break the chocolate into pieces and melt it gently with the butter. You can do this in a bowl over a pan of barely simmering water or in a pan over very low heat. Stir until smooth and glossy.
2. In a separate bowl mix the sugar and eggs until just combined. There is no need to overwhisk.
3. Pour the melted chocolate and butter into the egg mixture and stir. Add the flour and fold gently until smooth and fully combined.
4. Butter six espresso cups well, then dust the inside with cocoa powder so the fondants turn out easily.
5. Spoon the mixture into the cups so they are about three-quarters full. Sprinkle a few sea salt flakes on top of each one.
6. Place the cups on an upper rack in the Charlie at 180 to 200°C. Bake for 10 to 12 minutes. The tops should look set and slightly cracked but still feel soft in the centre.
7. Take them out as soon as the tops are cooked. Leave them too long and you will have chocolate sponge rather than a soft middle.
8. Serve straight away in their cups on small saucers with a scoop of raspberry sorbet.