This is one of my favourite recipes and such an easy one for dinner parties as you can prepare it ahead of time. Please don’t be intimidated by the Masterchef Judges on this one and how they say “oooh it BETTER be gooey on the inside otherwise its just a failure!” ….. its really not that hard! I promise! Its just a matter of timing it well. so if you are like me and get distracted pretty easily, then get yourself a kitchen timer with a loud “DING!” to help you out.
- 100 g unsalted butter, plus extra to grease
- 4 teaspoons unsweetened cocoa, to dust
- 100 g good-quality bittersweet chocolate (minimum 70% cocoa solids), in pieces
- 2 large eggs
- 2 large egg yolks
- 2/3 cup (120 g) superfine granulated sugar
- 2/3 cup (120 g) all-purpose flour
- Heat oven to 180° C. Grease 6 medium ramekins with butter, about 7.5 cm in diameter. Cut a small, square piece of baking paper and place in the bottom of the ramekin and grease with butter, then dust liberally with cocoa.
- In a small bowl set over a saucepan of hot water, slowly melt the chocolate and butter. Remove bowl from heat and stir until smooth. Let cool for 10 minutes.
- Using an electric whisk, whisk the whole eggs, egg yolks, and sugar together until pale and thick. Add the cooled chocolate mixture and whisk just to combine.
- Sift the flour over the mixture and using a large metal spoon gently fold in.
- Divide the batter between the ramekins and bake for 12 minutes.
Turn the chocolate fondants out onto warmed plates and serve immediately with vanilla bean ice cream or creme anglaise.
You can prepare in the morning as well and put them in the fridge until you are ready to serve them, then just pop them in the oven for 12 minutes.