INGREDIENTS

INSTRUCTIONS

Set racks at the lower and upper thirds of the oven and preheat to 325
degrees.  Melt the chocolate over hot water, stirring occasionally then
set it  aside to cool slightly. Combine the sugar and water in a
saucepan and  bring to a boil over low heat, stirring occasionally to
make sure all  the sugar crystals dissolve. Remove the syrup from the
heat and stir  in the butter. When it has melted stir in the Framboise,
then the  melted chocolate.  Beat the eggs until they become liquid
then whisk them into the  chocolate mixture in a stream.  Be careful
not to overmix. Pour the batter into the molds and bake  about 35 to 40
minutes.  Cool briefly in the pans then unmold. Cool at room
temperature. Whip  the cream with the sugar  until it holds a soft
peak. Pipe a rosette of the whipped cream on  each tiny cake and top
with a few chocolate shavings and a light  dusting of confectioners'
sugar. Place 2 or 3 raspberries around the  top of each.  For the
raspberry sauce, bring the raspberries and sugar to a boil and  simmer
5 minutes. Puree in blender then strain away seeds. Cool and  stir in
Framboise. Serve the Fondants in a puddle of the sauce.  Converted by
MC_Buster.  Recipe by: COOKING LIVE SHOW #CL9168  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 4704
Calories From Fat: 2640
Total Fat: 299.6g
Cholesterol: 1558.5mg
Sodium: 3168.5mg
Potassium: 1051.3mg
Carbohydrates: 437.9g
Fiber: 11.9g
Sugar: 206.4g
Protein: 81.9g