This is an incredibly impressive dessert, but one where you must follow all the instructions to get it just right! Not for those of you who like to skim read hehe.
Cooking times may vary depending on the size of your ramekin, I used 10cm ones. Bigger than this will require less cook time, smaller than this will require more cook time. You can check on your fondants by running a knife down the side and giving it a push to see the liquid run out, you’re looking for a thick, fudgy sauce.
It is important you use top quality dark chocolate (something that is higher than 60% cocoa) as this is what creates the depth of flavour in the dessert. I use Whittakers 70% cocoa or Lindt. It's best served with some fresh raspberries or strawberries and whipped cream or ice cream.
Cocoa for dusting
120g dark chocolate (use the best quality you can buy as this really makes the flavour of the dessert)
2 egg yolks
120g caster sugar
½ tsp salt
30g plain flour
Fresh berries and ice cream or cream to serve
Preheat oven to 200°C. Grease 4 ramekins (measuring about 10cm in diameter) with butter and then dust with cocoa powder, tipping out any excess. Places dishes in the fridge while you make the batter.
Melt butter and chocolate in a small pot on low heat. Stir to combine, remove from heat and set aside. Alternatively, melt in microwave for 20 second bursts and stir to combine.
In a medium bowl, add eggs, egg yolks, sugar and salt. Use an electric beater or whisk to beat until pale and fluffy, about 4 minutes.
Using a spatula, gently fold in the chocolate mixture then gently fold in the flour, until combined.
Divide mixture evenly between ramekins. Bake for 15-17 minutes, until cooked but still gooey in the middle. **See introduction notes
While fondants bake, whisk cream if using.
To serve, cut around the edge of ramekins and flip each fondant into a bowl, or simply eat straight from the ramekin! Top with a dollop of whipped cream.