Directions

1. Add the eggs and sugar into the mixing bowl. Insert the butterfly whisk, make sure the measuring cup in place. Whip for 5 minutes / speed 4. Remove from mixing bowl and reserve for later. Clean mixing bowl

2. Add butter and chocolate. Insert the butterfly whisk, melt for 3 minutes / 165°F|75°C / speed 1 / stir.

3. Add flour and cocoa powder. Mix for 15 seconds / speed 3 / stir. Scrape down the sides.

4. Remove the measuring cup, whilst running slowly pour the egg mix through the lid hole until fully combined for 2 minutes / speed 2 / stir.

5. Preheat the oven to 424°F|200°C . Grease 4 ramekins and add the chocolate mix into them. Clean the tops and bake for 10 to 12 minutes until the sponge has cooked on the outside but runny in the middle.

6. Remove from the oven and turn out on a plate. Garnish with raspberries and mascarpone. Serve immediately

7. Enjoy!