Heavenly chocolate savarin with abundance of fruits
200 g butter
250 g dark chocolate
200 g sugar
butter for greasing
Melt the chocolate together with the butter and the sugar and mix to a creamy mass. Beat in the eggs. Butter 6 small turban-shaped moulds, pour the mixture in and bake for 10 minutes at 200°C. Let them cool and turn the savarins out of the moulds upside down for serving. Garnish with red fruits and an orange coulis or a crème anglaise.