Chocolate fondant, caramel cream & Camargue fleur de sel
Heat the chocolate and the chocolate with the Cream of caramel & Camargue fleur de sel.
Mix until a lump-free mixture is obtained.
Beat the whole eggs and add to the mixture.
Stir. Using a sieve, add the flour.
Mix until a smooth dough is obtained. Pour the mixture into a mould.
Preheat the oven to 200°. Bake for 10 minutes.
Arrange the softness on one side of the plate, on the other side the whipped cream with a drizzle of Crème de caramel & fleur de sel de Camargue.
The little extra Aix&Terra