25 min, simply melt cooking chocolate and butter together (work at about 35 °C).
Mix in remaining ingredients and pour into buttered ramekins sprinkled with sugar. Bake in the oven at 180 °C for about 12 minutes. The flan should still be creamy on the inside.
For the port wine sabayon:
Boil the liquids together with the spices and infuse for a few minutes, then strain through a fine sieve and cool. Put the yolks and sugar in a bowl, add the spices and beat over steam until creamy.
Turn the flan out onto a plate and pour the sabayon over it. Garnish with orange fillets and cranberries.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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