French chocolate fondant

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Chocolate fondant is one of those classic restaurant desserts that feels magical when you cut into it. The outside should hold its shape, while the middle stays molten and rich enough to become its own sauce.

Serves: 6 people

Preparation time: 25 min

Ingredients

• Dark chocolate – 200 g
• Unsalted butter, plus extra for the moulds – 200 g
• Eggs – 4
• Egg yolks – 4
• Caster sugar – 200 g
• Plain flour – 200 g
• Cocoa powder, for dusting – 1 tbsp

Method

1. Heat the oven to 200°C and butter six ramekins well. Dust them lightly with cocoa.
2. Melt the chocolate and butter together until smooth, then leave to cool for 10 minutes.
3. Whisk the eggs, yolks and sugar until thick, pale and airy.
4. Fold the flour into the egg mixture, then fold in the melted chocolate mixture until smooth.
5. Divide the batter between the ramekins and chill briefly if your kitchen is warm.
6. Bake until the tops are set and the edges look cooked, but the centres still feel soft.
7. Leave the fondants for 1 minute only, then loosen the edges carefully.
8. Turn out and serve straight away so the centres stay molten.