This is one recipe from the fondant collection that is here to stay- no flour added! Yay!
I usually make these and store some in the freezer so I can pop them out whenever the craving for something sweet comes up. You can bake just one if you want, guilt free!

120 g unsalted butter
180 g dark chocolate (cocoa content at least 50%)
3 large eggs, room temp
60 g sugar
1 tsp vanilla paste or vanilla sugar
1 tbsp butter to grease the molds
1 tbs sugar to sprinkle the molds

Makes 6 small coffee cups (200-240 ml) or ceramic molds

1. Preheat the oven to 200 degrees (celsius). Prepare the molds by greasing them with butter and then sprinkling the inside with sugar.
2. In a small pot on low heat melt the butter with the chocolate. Stir constantly not to let it burn as it will become thick and grainy. Or you can use the over water melting method. Set aside to cool.
3. In a medium bowl beat the egg yolks with the sugar until light and fluffy, add the vanilla. Then mix in the melted chocolate.
4. In another clean, dry bowl, beat the egg whites until they become foamy. Then add a tablespoon of sugar and beat until stiff peaks form. When the bowl is turned over, the whites should hold in the bowl.

5. Carefully fold in the egg whites in the chocolate mixture. Do not over mix as this way you can lose the aeration.
6. Using a spoon or ice cream scoop divide the dough between the molds. Place in the middle rack of the oven for 13-15 min. The center should still look wet, but the top will crack.
7. Remove from the oven and let cool for a few minutes. Can be served hot or cooled later. Can be eaten straight from the mold or cup. If you want to present it on a plate- run a sharp knife along the edges of the molds and flip over on the plate. Sprinkle with powdered sugar and serve with vanilla ice cream.

Recipe: Ārija Avota
Photo: Ieva Andersone