Desserts Recipe

Prepare the Batter

Preheat your oven to 200°C (400°F). Melt the dark chocolate and unsalted butter together in a heatproof bowl over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.

Combine Ingredients

In a separate bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined and slightly frothy. Slowly add the melted chocolate mixture into the egg mixture, stirring gently to combine.

Add Dry Ingredients

Sift the all-purpose flour and salt into the chocolate mixture, folding gently until just combined. Be careful not to overmix.

Bake the Cakes

Grease four ramekins with butter and dust with flour. Pour the batter into each ramekin, filling them about 2/3 full. Place them on a baking tray and bake for 12-14 minutes, until the edges are firm but the center is still soft.

Serve

Let the cakes cool for 1-2 minutes before inverting them onto plates. Serve warm, optionally with vanilla ice cream or whipped cream.

Prepare the Berries

Wash the mixed berries thoroughly under cold water. Pat them dry with a paper towel and slice the larger strawberries into halves or quarters.

Layer the Ingredients

In serving glasses or bowls, start with a layer of Greek yogurt at the bottom. Follow with a layer of mixed berries, then a drizzle of honey, and a sprinkle of granola.

Repeat Layers

Repeat the layering process until the glasses are filled, finishing with a layer of mixed berries and a sprinkle of granola on top.

Garnish and Serve

Garnish with fresh mint leaves. Serve immediately or refrigerate for up to 2 hours before serving.