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Ingredients
| 250 g Gourmet Belgian Dark Chocolate Buttons | 1 Tbsp. Unsalted Butter | 3 Eggs |
| 1/3 tsp. Nutmeg | 1/2 Cup Sugar | 1/2 tsp. Cinnamon |
| 1/3 Cup Flour | Icing Sugar for dusting | Fresh Raspberries for garnish |
| Gogo’s Vanilla Gelato, to serve |
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Method:-
- Preheat oven to 160C
- Over a double boiler melt the chocolate and butter together, allow to cool slightly
- Whisk the sugar and eggs together until it becomes a thick and pale mixture
- Stir in the cooled chocolate mix, then add the cinnamon and nutmeg
- Sift the flour into the mixture and fold in gently, pour into buttered non-stick ramekins (or one large one) and bake from 12 minutes
- Once baked remove the fondants from the ramekins and place each one on a plate.
- Surround each fondant with the berries, then dust the plate and the fondant with icing sugar. Serve with a scoop of vanilla gelato.
