Gluten-free chocolate fondant with raspberries

Ingredients

• 150 g dark chocolate (at least 70% cocoa)
• 150 g unsalted butter, plus extra for greasing
• 3 medium eggs
• 3 medium egg yolks
• 120 g granulated sugar
• 50 g almond flour
• 1 tablespoon cocoa powder (for dusting)
• Pinch of salt
• 150 g fresh raspberries (for serving)

Instructions

1. 1

   Preheat the oven to 200°C (180°C fan). Grease the ramekins well with butter and lightly dust them with cocoa powder. This helps the fondants come out easily later.Chop the dark chocolate finely and cut the butter into cubes. Melt both together au bain-marie in a bowl set over a pan of gently simmering water. Stir gently until you have a smooth, glossy mixture. Remove from the heat and let cool for a few minutes.Whisk the eggs, egg yolks and granulated sugar in a large bowl with a whisk or mixer until airy and pale yellow. This takes about 3 minutes.Fold the chocolate mixture gently into the egg mixture. Then add the almond flour and a pinch of salt and mix until smooth and homogeneous.Divide the batter among the greased ramekins and fill them about three-quarters full. Place them on a baking sheet.Bake the fondants for 10 to 12 minutes in the preheated oven. The edges should be set, but the center should still wobble slightly when you shake the tray. That's exactly right.Let the fondants rest for 1 minute in the ramekins, then place a plate on top of each ramekin and invert them carefully. Serve immediately with fresh raspberries, a scoop of vanilla ice cream or a spoonful of whipped cream.