Start by chopping the chocolate and melt it together with butter and sugar. Use a bowl over a double boiler for this. Remove the bowl as soon as it is melted.

Sift the flour into the mixture and stir well.

Then add the egg yolks and egg whites, once again stirring constantly.

Use 5 x 5 cm pastry rings and grease them with oil (neutral flavor) or baking spray.

Place them on a cutting board/tray and pour the batter into the molds. They should only be filled 3/4 full as they will rise. It is easiest to do this using a piping bag.

Store them covered in the refrigerator until ready to bake. They should be baked just before serving and taken out of the refrigerator just before placing them in the oven.

Bake your fondants at 200 degrees Celsius (392 degrees Fahrenheit) in a conventional oven for about 7-9 minutes. They should be gooey in the middle.

Let them cool slightly before removing them from the molds.

 

Take half a portion of berry sauce and churn it in an ice cream maker for 30 minutes.

This creates a delicious sorbet that is tangy and fresh.

 

Serve the cake immediately together with the sorbet and garnish with mint and pansies.