Chocolate Fondant with Cherry Sauce

Preheat the oven to 195 °C. Prepare 5 individual baking molds (ramekins), grease them well with butter and dust them with granulated sugar.

Melt the butter and dark chocolate in a bain-marie (in a bowl placed over a pot of simmering water over low heat). Stir until smooth and let the mixture cool slightly.

In a mixer bowl, combine the eggs with 150 g of granulated sugar and flour. Gradually add the melted chocolate mixture, mixing at low speed. Do not mix for too long, to avoid incorporating excessive air.