Ingredients:

  • 4 Tbsp (57 g) Unsalted Butter, diced
  • 4 oz (115 g) High-Quality White Chocolate, chopped
  • 1 large Egg
  • 1 large Egg Yolk
  • 2 Tbsp (30 g) Granulated Sugar
  • ½ tsp Vanilla Extract
  • ⅛ tsp Pinch of Salt
  • 2 Tbsp (25 g) All-Purpose Flour
  • 6 Frozen Raspberries
  • 1 tsp Softened Butter (for ramekins)
  • 1 tsp Granulated Sugar (for ramekin dusting)

Instructions:

  1. Preparation: Preheat the oven to 400°F (200°C). Generously coat the inside of two 6-ounce ceramic ramekins with softened butter. Dust thoroughly with granulated sugar, tapping out any excess. Place ramekins on a small baking tray.
  2. Melt the Base: Combine the diced butter and chopped white chocolate in a heatproof bowl set over a saucepan of simmering water (Bain-marie). Stir until completely smooth. Remove from heat immediately and set aside to cool slightly.
  3. Whip the Eggs: In a separate medium bowl, combine the whole egg, egg yolk, and sugar. Whisk vigorously until the mixture is pale yellow, thickened, and forms a slow-dissolving ribbon when drizzled.
  4. Combine Wet Ingredients: Gently fold the slightly cooled (lukewarm) melted chocolate mixture, vanilla, and salt into the whisked egg mixture using a rubber spatula until just combined. Be careful not to deflate the eggs.
  5. Fold in Flour: Sift the flour over the mixture and gently fold it in until no streaks of dry flour remain. Do not overmix.
  6. Fill and Core: Divide half of the batter evenly between the two prepared ramekins. Place three frozen raspberries directly into the center of the batter in each ramekin. Top evenly with the remaining batter.
  7. Crucial Chill: Cover the ramekins lightly and chill in the refrigerator for at least 60 minutes. This step is vital for ensuring the center remains molten during baking.
  8. Bake: Place the baking sheet with the chilled fondants into the preheated oven. Bake for 10 to 12 minutes. The edges should look firmly set and slightly golden, but the center must still have a distinct, visible wobble when gently nudged.
  9. Serve: Remove from the oven. Let cool for just 30 seconds. Invert each ramekin immediately onto a serving plate. Serve straight away, perhaps dusted with powdered sugar or alongside vanilla bean ice cream.