Chocolate Fondants Cups With Raspberry Sorbet - Charlie Oven

Chocolate Fondants Cups With Raspberry Sorbet

Suppose you want to impress your friends by serving up a very unexpected BBQ dessert. Then, this one is for you! It's super easy, absolutely delicious and looks great when presented in a lovely cup. Add raspberry sorbet, and the delightful sharp tang against the rich chocolate is a winner.

Prep time

10 min

Cook time

15 min


6 pers




United Kingdom


  • 115g Dark chocolate 70%
  • 115g Butter
  • 35g Plain flour
  • 135g caster sugar
  • 3 eggs
  • Sea salt flakes


  1. Melt the chocolate and the butter together gently
  2. Add the sugar and eggs and mix
  3. Add the flour and gently fold until fully combined
  4. Butter 6 espresso cups and then coat in cocoa powder
  5. Spoon the mixture equally between the six cups.  Ideally, the mixture will be ¾ full.  Then sprinkle a tiny amount of sea salt flakes on top.
  6. Place in the Charlie oven mid to high in the oven with the temperature set at 180 to 200°C for 10-15 minutes.
  7. Remove as soon as the top of the fondants are cooked.  Don't leave them too long in the oven, or they will cook through and become a chocolate sponge. 
  8. Serve with raspberry sorbet.  Buy it or make your own with 500g of frozen strawberries, add the juice of half a lemon, one egg white and 50g of icing sugar.  Blitz in a blender and then whisk until the egg white fluffs up the mixture and serve over the fondant immediately. 


Make sure the oven is not too hot so that you can use regular cups in the oven.  Serve on a saucer for a sweet treat.  

Leave a comment

Please note, comments need to be approved before they are published.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.