Chocolate fondant

Ingredients

• 180g dark chocolate (70% cocoa)
• 120g unsalted butter, plus extra for greasing
• 2 eggs
• 2 egg yolks
• 40g caster sugar
• 35g plain flour
• Pinch of salt
• Icing sugar and ice cream, to serve

Method

1. Preheat the oven to 200°C fan (gas mark 6).
2. Break up the chocolate and put it in a heatproof bowl with the butter.
3. Melt over a pan of simmering water (do not let the bowl touch the water). Stir until melted, then set aside for 5 minutes.
4. Grease 4 × 200ml ramekins with butter.
5. Whisk the eggs, egg yolks, and sugar until lighter in colour.
6. Fold in the flour and salt until smooth.
7. Fold in the chocolate mixture until just combined.
8. Divide the batter between the ramekins.
9. Bake on a tray for 7–8 minutes, until the top is just set.
10. Rest for 2 minutes, run a knife around the edges, and invert onto plates.
11. Dust with icing sugar and serve ice cream.