FONDANT AU CHOCOLAT

Fondant au chocolat – just extending the holidays a little…

-In bain-marie, melt 200 gr of high quality chocolate (70% or more). Out of the bain-marie, add 100 gr of butter (at room temperature). Mix delicately until all the butter is incorporated.

-While the bain-marie is going on, mix in a big bowl, three eggs with 100 gr or half a cup of brown sugar. Mix until well blended and the color turns a little lighter. Add 30 gr or one third of a cup of sifted flour. Again mix until well blended.

-Blend the chocolate delicately with the egg mix. Pour in a baking pan and bake for 20 minutes in a medium oven.

Serve lukewarm with fresh berries.