Haskap cream filled chocolate fondant

Breakfasts & Snacks

Servings: 6 
Preparation: 10 minutes
Cooking: 9 minutes


  • 4 large eggs
  • 1/2 cup (125 ml) powdered sugar
  • 7 oz (210 g) 70% chocolate, crushed or in chips 
  • 1/4 lb (125 g) salted butter, room temperature
  • 1/2 tsp. (2.5 ml) four-spice powder
  • 1/4 cup (60 ml) unbleached white flour 
  • 1/3 cup (75 ml) frozen haskaps, thawed


  1. Preheat oven to 220°C (425°F). 
  2. In a bowl, vigorously whisk eggs. Add sugar and whisk again. Set aside.
  3. Heat chocolate in microwave for 60 seconds. Stir and continue heating for 30 seconds or until chocolate is melted. Add butter and stir until melted. 
  4. Add in egg mixture, then stir again. Then, gradually incorporate four-spice powder and flour.
  5. Divide mixture into 6 ramekins, previously buttered and floured, and inserting haskaps into the centre of each.
  6. Bake for 9 minutes. Remove from oven and let stand for 1 minute. Serve directly in ramekins or unmould onto a plate. Sprinkle with powdered sugar.

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