Warm flourless valrhona chocolate cake, berry compote and bourbon vanilla ice cream

Serves 4
Prep time 20 minutes
Cook time 30 minutes

90g Valrhona dark chocolate (at least 70 percent cocoa)
33ml water
50g sugar
60g unsalted butter, diced and softened
3 eggs (approximately 45g each)
oil or melted butter, for greasing
fresh berries, to serve
bourbon vanilla ice cream, to serve

• Break the chocolate into small chunks in a large mixing bowl. Boil water and sugar together to make a simple syrup.
• When the sugar has dissolved, pour the syrup over the chocolate and stir until the chocolate is completely melted. Add in the butter, bit by bit.
• Crack an egg into the mixture and stir well. Repeat with the remaining 2 eggs. Let the mixture stand to thicken slightly. In the meantime, preheat oven to 160°C.
• Brush a thin layer of oil or melted butter on 4 pastry rings or ramekins. Pour the batter until each mould is 2/3 full. Bake for 15 minutes (the cake is done when the cake has a slight shine and its centre is still soft).
• Let the cake cool for 5 minutes. Then unmould and serve with fresh berries and a scoop of bourbon vanilla ice cream.

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