Chocolate Fondant
Rich and indulgent molten chocolate cakes with a gooey center.
Ingredients
- 200g dark chocolate (70% cocoa)
- 150g unsalted butter
- 3 large eggs
- 3 large egg yolks
- 75g caster sugar
- 50g plain flour
- Butter and cocoa powder for the ramekins
Instructions
Preheat the oven to 200°C. Butter four ramekins generously and dust with cocoa powder, tapping out the excess.
Melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. Stir until smooth and let cool slightly.
In a separate bowl, whisk the eggs, egg yolks, and sugar together until thick and pale, about 3 minutes.
Fold the melted chocolate mixture into the egg mixture. Sift in the flour and fold gently until just combined.
Divide the batter evenly among the prepared ramekins. Place on a baking tray.
Bake for 12 minutes. The tops should be set and slightly cracked, but the centers should still be soft when gently pressed.
Let rest for 30 seconds, then run a knife around the edges. Invert onto plates and serve immediately. The center should flow when cut open.