Chocolate Fondant with Lemon Balm

Melt the chocolate together with the butter in a bowl over a water bath and then let it cool slightly. Finely blend the sugar with the lemon balm leaves. Transfer the mixture to a bowl, add the eggs, and whisk everything into a light, airy foam.

Important: The eggs should be at room temperature so that the chocolate-butter mixture does not curdle. Carefully stir the melted chocolate into the egg mixture. Finally, gently fold in the plain flour with a spatula.

Grease small ramekins with butter. The edges can optionally be lined with baking paper. Fill the mixture into the ramekins so that it ends approximately 1 cm below the rim.