Bailey's Irish Cream

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Preheat your oven to 200°C (390°F) to ensure it is hot enough for baking.

Preheat the Oven

Grease four ramekins with butter and dust them lightly with flour to prevent the fondant from sticking.

Prepare Ramekins

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water (double boiler method) or in the microwave in short bursts, stirring until smooth and well combined.

Melt Chocolate and Butter

In a separate bowl, whisk together the granulated sugar and large eggs until the mixture becomes pale and fluffy.

Mix Sugar and Eggs

Gradually add the melted chocolate mixture into the egg and sugar mixture, stirring continuously to prevent the eggs from cooking. Add in the vanilla extract and a pinch of salt.

Combine Mixtures

Sift the all-purpose flour into the mixture and gently fold it in until just combined. Be careful not to overmix.

Add Flour

Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.

Fill Ramekins

Place the ramekins on a baking tray and bake in the preheated oven for about 10-12 minutes, or until the edges are set but the center is still soft.

Bake

Remove the ramekins from the oven and let them cool for a minute. Carefully invert each ramekin onto a plate and serve warm, optionally with a scoop of vanilla ice cream or a dusting of powdered sugar on top.

Cool and Serve

Dark chocolate

Unsalted butter

Granulated sugar

All-purpose flour

Large eggs

Vanilla extract

Salt