Chocolate fondant heart with raspberry jam

• 100 g dark chocolate (preferably 70% cocoa)
• 100 g soft butter
• 2 whole eggs
• 2 egg yolks
• 80 g sugar
• 50 g sifted flour
• 4 teaspoonsMeeker raspberry jam (for example)
• A little butter and flour for the moulds
• Powdered sugar and fresh raspberries for decoration

1. Prepare the molds:

• Preheat your oven to 200°C .
• Generously butter your individual molds (ramekins or muffin tins).
• Sprinkle lightly with flour to prevent the fondants from sticking.

2. Melt the chocolate:

• Melt the dark chocolate with the butter in a bain-marie or in the microwave in 30-second intervals.
• Blend until smooth and homogeneous.

3. Prepare the unit :

• In a bowl, whisk together the whole eggs, yolks and sugar until the mixture whitens and becomes frothy.
• Gently stir in the melted chocolate-butter mixture.
• Add the sifted flour and mix until smooth.

4. Assembly with jam :

• Fill each mould halfway with the chocolate mixture.
• Add 1 teaspoon of raspberry jam or other jam to the center.
• Cover with the remaining chocolate mixture.

5. Cooking :

• Bake in a preheated oven at 200°C for 10 to 12 minutes (time may vary slightly depending on your oven).
• The edge should be cooked but the center should remain runny.

6. Demolding :

• Leave to rest for 2 minutes before carefully unmolding.
• Serve immediately. 

Decoration and service :

• Sprinkle with powdered sugar.
• Add a few fresh raspberries and a touch of mint for freshness.
• Serve with a scoop of vanilla ice cream or a raspberry coulis for an extra touch of deliciousness.

 Tips for the perfect pouring heart :

1. Keep a close eye on baking: every oven is different! Test with fondant to adjust if necessary.
2. Make-ahead preparation: You can prepare the appliance and store the raw fondants in the fridge for a few hours before baking them at the last minute. 

An elegant, gourmet dessert that's perfect for surprising your other half on Valentine's Day! ❤️