Liquid Chocolate Tartlet with Raspberry Sauce

For the liquid chocolate tartlets, preheat the oven to 200 °C.

Melt the chocolate coating in a bain-marie. In the meantime, beat the eggs and sugar until foamy, add the vanilla pulp from the vanilla bean.

Slowly add the melted butter, which is no longer warm, to the mixture and fold in the flour. Butter the ramekins and sprinkle with sugar.

Divide the mixture among the ramekins and bake at 200 °C for 8-10 minutes.

For the sauce, caramelize sugar and honey in a non-stick pan. Add 150 g of the unthawed raspberries.

Cook until the raspberries have almost “dissolved”, season with lemon juice and the grated peel.

Strain through a sieve and return to the pan. Now add the remaining raspberries. Turn off the heat and serve with the liquid chocolate tartlets.

Preparation Tip:

Ingredients for the liquid chocolate cupcakes are enough for 6 ramekins.

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