Ingredients (for 4 servings):

• Dark chocolate (70%) - 100 g (Chocolate section)

• Butter - 100 g (section "Dairy products")

• Eggs - 2 pcs.

• Sugar - 50 g (section "Sweets and honey")

• Flour - 30 g (section "Cereals and flour")

• Frozen raspberries - 100 g (section "Berries")

• Powdered sugar - for powdering

Presentation:

1. Melt the chocolate with butter, mix with beaten eggs, sugar and flour.

2. Pour into ceramic moulds and bake for 8–10 minutes at 200°C: the edges will set, but the centre will remain “warm”.

3. For the sauce, mash the raspberries with a spoonful of sugar and heat slightly.

4. Serve the fondant drizzled with raspberry sauce and sprinkled with icing sugar.