CHOCOLATE FONDANT
with raisins soaked in Mount Gay® rum

The day before, soak some dry grapes in hot water and add a
few millilitres of Mount Gay® rum.
Preheat oven to 190°C.
Melt chocolate in a bain-marie.
In a bowl, break two eggs, incorporate brown sugar and whip
with a lot of energy so that they are whitened.
When the chocolate is well melted, add the semi-salted butter
and a spoonful of salted butter caramel. Melt the butter in
chocolate.
Add a little of Mount Gay® rum.
Now gently fold the chocolate into the egg mixture.
To finish my recipe, add flour.
Fill individual paper pans and cook.
After 5 minutes of cooking, lower the temperature to 120°C
and let cook for 30 minutes.
Presentation: put some salted butter caramel, unmould the
fondant and sprinkle with raisins soaked in Mount Gay® rum.