Decadent Chocolate Fondant

Ingredients
250gm Real Dark (55%) Belgian Chocolate
1 tbsp Isigny unsalted butter
3 eggs
½ cup sugar
½ tsp cinnamon
1/3 cup our
1/3 tsp nutmeg
Icing sugar, for dusting

Ponthier Whole Frozen
Raspberries, for garnish
Method:
Preheat the oven to 160°C
Over a double boiler melt the chocolate and butter together, let it 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 our into the mixture and fold in gently, pour into buttered
non-stick ramekins, (or one large one) and bake for 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

NB: the fondants are meant to be liquid in the middle and will ooze
out delicious chocolate sauce once cut into
Tip: After the mixture is poured into the buttered ramekins, they can
be stored covered in the fridge, till 12 minutes before serving time.
Take out of the fridge when needed. Simply pop them into the oven