Berry Bloom Lava Bliss

A rich, molten chocolate fondant with a vibrant BONEnBLOOM twist.  Deep dark chocolate meets the natural berry goodness of Berry Bloom to create an indulgent dessert that's as beautiful as it is delicious.  Perfect for entertaining or when you're craving something truly special.

Makes: 6–8 individual fondants

Ingredients

• 200g dark chocolate (70% cocoa or higher), finely chopped
• 170g unsalted butter, cubed
• 25g BONEnBLOOM Berry Bloom
• 4 large eggs
• 2 extra egg yolks
• 100g caster sugar
• 50g plain flour
• Pinch of sea salt

For the ramekins

• Butter, for greasing
• Cocoa powder, for dusting

Method

1. Preheat your oven to 200°C. Generously grease 6–8 ramekins with butter, then dust with cocoa powder, tapping out any excess.
2. Place the chopped chocolate and butter into a heatproof bowl set over a saucepan of gently simmering water (or melt in short bursts in the microwave). Stir until completely smooth.
3. Remove from the heat and whisk in the 25g BONEnBLOOM Berry Bloom until fully incorporated.
4. In a separate bowl, whisk together the eggs, egg yolks and caster sugar until slightly pale and smooth.
5. Fold the chocolate mixture into the egg mixture. Gently sift in the flour and add the sea salt, folding until just combined. Avoid over mixing.
6. Divide the batter evenly between the prepared ramekins.
7. Bake for 10–12 minutes. The edges should be set while the centre remains soft with a slight wobble.
8. Allow to rest for 1–2 minutes before carefully running a knife around the edge and turning each fondant onto a serving plate.

Serving suggestions

Serve warm with fresh berries, a dollop of whipped cream, vanilla bean ice cream or thick Greek yoghurt.  Finish with a light sprinkle of Berry Bloom for an extra burst of colour and flavour.

Storage

The batter can be prepared ahead of time and refrigerated for up to 24 hours before baking. If baking from chilled, simply add 1–2 minutes to the cooking time.

What's Berry Bloom?

It's our Tasmanian Blackcurrant Skin powder made from the skins of Tasmanian-grown blackcurrants, naturally rich in antioxidants and vitamin C. It's the reason this fondant gets its vivid colour and berry depth, on top of its wholefood credentials.

SHOP BERRY BLOOM →

BONEnBLOOM tip

Berry Bloom brings a naturally vibrant berry flavour and beautiful colour to this decadent dessert.  For an extra BONEnBLOOM touch, garnish with freeze-dried berries and a dusting of Berry Bloom just before serving.

Love, Jess x

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