1. Prepare the raspberry heart:
In a small pan, gently heat the raspberries with the icing sugar until they start to break down (2–3 mins).
Mash lightly and simmer until thickened slightly. Add cornflour if needed.
Cool slightly, then spoon into 4 small mounds on a baking tray lined with baking paper.
Freeze for at least 30 minutes (this will help it stay intact inside the fondant).
2. Make the fondant batter:
Preheat your oven to 200°C (390°F) and grease 4 ramekins or dariole moulds. Dust with cocoa powder.
Melt chocolate and butter together in a heatproof bowl over simmering water (or gently in the microwave). Stir until smooth, then let cool slightly.
In another bowl, whisk eggs, yolks, and sugar until pale and thick.
Fold the cooled chocolate mixture into the eggs.
Gently fold in the flour and salt until smooth.
3. Assemble:
Spoon half the fondant mixture into the prepared moulds.
Place one frozen raspberry heart in the center of each.
Cover with remaining fondant batter.
4. Bake:
Bake for 12–14 minutes, until the edges are set but the center is still soft.
Let sit for 1 minute, then carefully turn out onto plates.
5. Serve:
Dust with icing sugar, garnish with raspberries, and serve immediately with ice cream or cream.
