I learnt to bake these little dark chocolate fondants with a white chocolate heart at a Parisian cookery school.
Preheat your oven to 180ºC.
Melt the chocolate with the butter “au bain marie”.
Meanwhile, combine slowly eggs with sugar and then with flour.
Poor the melted chocolate and butter mixture on the eggs, sugar and flour mix. Combine.
Butter and flour the muffins tin or ramekins. Fill them up 3/4 of the height and put in the fridge for 20 to 30 minutes. Get the muffins tin or ramekins out of fridge and place 2 white chocolate squares in the centre of each mixture. Cover with the rest of the mixture.
Bake for 10 to 12 minutes.
Decorate with fresh raspberries or icing sugar. Serve with vanilla ice cream or even white chocolate ice cream.
You could substitute the white chocolate squares with frozen raspberry cubes.