Warm Chocolate Fondant with Raspberry Coulis

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Decadent individual chocolate cakes with molten centers, crowned with a vibrant raspberry coulis for a show-stopping weekend brunch dessert. This French-inspired Mother’s Day recipe, ready in about 34 minutes, pairs bittersweet chocolate, unsalted butter, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 14 min Serves 4 French cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Grease four 6-ounce ramekins and dust with cocoa powder.
  2. Step 2: Melt 3 ounces chopped bittersweet chocolate and 1/2 cup unsalted butter in a heatproof bowl over simmering water, stirring until smooth.
  3. Step 3: Beat 1/2 cup granulated sugar, 2 large eggs, and 1 large egg yolk until pale and thick, about 3 minutes. Fold in melted chocolate, 1/4 cup all-purpose flour, and 1/4 teaspoon salt.
  4. Step 4: Divide batter into ramekins. Bake for 12-14 minutes until edges are set but center is soft.
  5. Step 5: While baking, puree 1/2 cup raspberries, 1 tablespoon granulated sugar, and 1 tablespoon water. Strain to remove seeds, then stir in 1/4 cup heavy cream.
  6. Step 6: Serve warm fondants immediately with a spoonful of raspberry coulis.

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