Chocolate Fondant (Lava Cake) Recipe

Cooking time: 10-12 minutes

3.5 oz / 100g butter

4.5 oz / 135 g Coco Suisse dark chocolate, available below

https://cocosuisse.com/products/dark-swiss-chocolate-coins

3 whole eggs

1/2 cup / 100g sugar

1/3 cup / 45g flour

1 TSP vanillin or 2 TBSP vanilla

Pinch of salt

6 oz raspberries & a little sugar blended into a coulis (optional)

Vanilla ice cream (optional)

Steps:

1 - Preheat oven to 400F/200C. Gently melt the butter and chocolate in a double boiler. 

2 - In a bowl, whisk well 3 eggs, then gradually add sugar as you continue to whisk. Add salt and vanilla.

3 - When butter and chocolate are melted and cooled to warm, mix into egg/sugar mixture.

4 - 4 Gently mix the flour into the batter.

5 - Butter out very well 4 (or 5 depending on size) ramequin pots and place a round parchment paper on bottom. Fill evenly with batter. Bake for 10-12 minutes. If tops are sticky to the finger, leave in a tad longer.

6 - With a sharp knife carefully separate the little cakes from pots, put a plate on top and gently turn upside down and ease out the fondant. Garnish with the raspberry coulis and/or vanilla ice cream. Or just spoon it straight out of the pot.