| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 200 g Dark Chocolate
- 100 g Unsalted Butter
- 100 g Sugar
- 5 Eggs separated
- 4 tbsp Flour
Ingredients
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Instructions
- Melt the butter and chocolate together under a light flame.
- Separate yolks from egg whites. Place the egg whites in the fridge to cool.
- Mix the yolks into the butter-chocolate mixture. Add the sugar and flour. Add egg whites.
- Grease and lightly flour eight small molds (cupcake pans will do). Fill molds with mixture.
- Bake at 350 degrees for 20 minutes.
- Let it cool before removing molds. Sprinkle lightly with powdered sugar and place a raspberry on top of each fondant.
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