Black chocolate fondant with cream, raspberries and pistachios

Ingredients

dark chocolate150 gr

butter100 gr

eggs2 pcs

sugar100 gr

flour40 gr

heavy cream100 ml

vanilla extract1 tsp

fresh raspberries200 gr

vanilla ice cream200 gr

raw peanuts50 gr

raspberry jam2 tbsp

Preheat the oven to 200°C. Grease four ovenproof dishes (about 200 ml).
Break the chocolate and melt it in a bain-marie with the butter. Stir until smooth.
In a separate bowl, beat the eggs with the sugar until a fluffy cream is obtained.
Carefully add the melted chocolate to the egg mixture, stirring vigorously to retain the air in the mixture.
Sift the flour and add it to the mixture, stirring until homogeneous.
Distribute the mixture into the prepared dishes. Bake in the oven for about 10-12 minutes, until the edges are set, and the center is still slightly liquid.
Serve the fondant warm, immediately after baking, sprinkled with chopped pistachios. Add a scoop of ice cream and raspberry jam.