Chocolate Ganesha

To make the sugar garnishes: Heat the sugar in a heavy saucepan over medium-high heat until the sugar melts and caramelizes, 310 F on a candy thermometer. Pour about 2 tablespoons of the syrup on a heat-proof surface such as a Silpat. Using a knife, draw through the pool of syrup to the outside, forming rays. Sprinkle with a few fennel seeds. Repeat to make 4 sugar garnishes. Set aside and let cool. The sugar garnishes may be made ahead of time and stored in a cool dry place.

To make the tarts: Place the chocolate and butter in the top of a double boiler over hot water and let melt. Stir together.

Lightly butter four 4- to 5-ounce metal molds. In the bowl of an electric mixer, combine the eggs and egg yolks and blend just until broken up and mixed. Add the sugar and beat on medium-high speed until the mixture has doubled in volume, turned pale yellow, and forms a slowly-dissolving ribbon when drizzled back upon itself. Take the chocolate pan out of the double boiler and dry the bottom; set aside. Place the egg bowl in the hot water in the double boiler to warm, whisking occasionally to distribute the warmth in the egg mixture. When warm, fold in the chocolate mixture. Fold in the flour. Pour into the prepared molds, filling about three-fourths of the way. Place the molds in a baking pan and chill in the refrigerator for 2 hours.

Preheat the oven to 350 F. Take the molds in their baking pan from the refrigerator and bake for 6 minutes, until the outside has firmed.

To serve: Leaving space in the center of the plates, strew red raspberries and blueberries evenly on two plates. Place blackberries on one side of each plate; place golden raspberries on the opposite side. Put the honey in a squeeze bottle and drizzle the fruit and plate with honey. Dip the molds in cold water, then turn out gently into your hand. Place, puffed-side up, in the center of each plate. Top each with scoop of ice cream.