Fondants au chocolat et à la framboise

Absolutely delicious individual chocolate fondants with fresh raspberries.

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For 10 ramequins
1- First, prepare the ramequins by buttering and flouring them. Set them aside.
2- Melt 200 gr of high quality chocolate (at least 70% cacao content) along with 100 gr of high quality butter (preferably “Président”). Set aside.
3- In a large bowl, mix four organic eggs and 100 gr of brown sugar. Mix for at least five minutes on high speed until the colour is a light yellow and the volume has almost doubled.
4- In one go, mix in 50 gr of flour and a pinch of salt.
5- Finally add the chocolate and butter mixture.

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5- Place a few fresh raspberries in the ramequins (keep 10 on the side), cover with a ladle of the chocolate mixture and top each ramequins with a raspberry.
6- Bake in a 180º C. oven for 12 minutes.

Serve immediately. The chocolate will be soft in the center. 

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