for 2 person

Chocolate

75 g	dark chocolate, finely chopped
50 g	butter, cut into pieces

Sponge mixture

1	egg
1	egg yolk
25 g	sugar
1 tbsp	white flour

To bake

2 ball	Fine Food Sorbetto al lampone
2 tbsp	double cream
50 g	raspberries

How it's done

Chocolate

Place the chocolate and butter in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and butter, stir until smooth.

Sponge mixture

Using the whisk on a mixer, beat the egg, egg yolk and sugar in a bowl until the mixture is lighter in colour. Carefully fold the flour and chocolate into the egg mixture with a rubber spatula. Transfer the cake mixture to the prepared ramekins.

To bake

Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove, serve with sorbet, double cream and raspberries, serve immediately.

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