Ingredients

• 100 g - dark chocolate
• 100 g - butter
• 2 - eggs
• 2 egg yolks
• 120 g - sugar
• 100 g - plain flour
• 3 tsp - cocoa powder
• A little additional butter (for greasing moulds)
• For sauce:
• 250 g - raspberries (or strawberries), frozen
• 80 g - sugar (or more, if you like it sweeter)
• 6 scoops - vanilla ice cream

How to Make Warm chocolate fondant

• Preheat oven to 275 degrees C. Grease moulds with additional butter. Melt butter and chocolate in a bowl, sitting in hot, but not boiling water.
• In a separate bowl, mix cocoa powder and flour until well combined and lump free.
• In another clean bowl, beat eggs and yolks with the sugar until light and foamy.
• Carefully fold in the melted butter/chocolate and then the cocoa/flour mixtures. Try not to over mix, as this will release the air we just beat into the eggs/sugar. Pour mixture into the greased moulds (3/4 full only, as mixture will rise during baking) and bake for approximately 10-12 minutes.
• Fondants should not be fully cooked, they should still be considerably liquid and soft in the centre. Remove and let cool slightly.
• For the sauce:
• Let the raspberries defrost together with the sugar.
• Blend in electric mixture till well pureed.
• Strain mixture with fine mesh to remove the seeds. (You can keep them in, if you like).
• Remove chocolate fondants from the moulds, set on plate and serve with the raspberry sauce and vanilla ice cream.