170 gr of sugar
180 gr of plain choclate (with at least 70% cocoa solids)
180 gr of unsalted butter
1 tsp of orange blossom water
50 gr of unsalted butter and 20 gr of sugar to coat the ramekins
300 ml of double cream
120 gr of icing sugar
50 gr of fresh raspberries.
Pre-heat the oven at 200 °C.
Firstly, coat 6/8 ramekins with butter and sugar. Place them in the fridge whilst preparing the batter.
Melt the chocolate in chunks with the butter in a bain-marie. When completely melted, set aside to cool down.
In a bowl, whisk the eggs with the sugar until it resembles a fluffy pale paste. Slowly fold in the chocolate and mix well until everything is well incorporated. Add the orange blossom water and transfer the mixture into a jug. From the jug, pour the mix into each ramekin and bake in the oven for 10-12 minutes.
Whip the double cream with the icing sugar and the raspberries till it becomes thick. Set aside.
Remove from the ramekins from the oven, let it set for 1-2 minutes. Turn each ramekin upside down into plates, sprinkle with icing sugar and serve on top each one a ‘quenelle’ of raspberry cream.