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Dark Chocolate and Cranberry Fondants


  • 280g bittersweet chocolate (70% cocoa)

  • 180g butter

  • 8 eggs

  • 275g castor sugar

  • 140g all purpose flour

  • 240g Ocean Spray® Whole Berry Cranberry Sauce


  • 1.

    Preheat oven to 180°C.

  • 2.

    Grease 10 large muffin tins or ceramic ramekins.

  • 3.

    Break chocolate into small pieces and melt it with butter in a small bowl over hot water.

  • 4.

    Beat eggs with sugar and mix with flour.

  • 5.

    Slowly fold in the melted butter and chocolate.

  • 6.

    Lay 10 ceramic ramekins or muffin tins on a baking tray and spoon in 10g of Whole Berry Cranberry Sauce into the bottom of each one.

  • 7.

    Pour on chocolate mixture and fill to just below the top.

  • 8.

    Bake at 250°C for 8-12 minutes; the outer part should be cooked and the inner part liquid.


Serving Suggestion
Chocolate Fondants may be served hot on their own or with custard, whipped cream, ice cream and/or berries. The fondants may be dusted with icing sugar. If they stick to the tin/cup after baking, try lining the tins/cups with aluminium foil or use paper muffin bake cups.

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