125g dark chocolate 70% cocoa solids
125g butter – extra for greasing moulds
3 meduim eggs
3 medium egg yolks
65g Caster Sugar
100g Palin flour
1 tbsp cocoa powder plus a little extra
This is a firm favourite for Heatons Dingle private dinner groups
Put the chocolate and the butter in a heatproof bowl and stand over a pan of simmering water. Leave it to melt, stirring until smooth. In another bowl whisk the eggs, egg yolks and sugar together. Add the melted chocolate mixture and fold in the flour and cocoa until evenly combined.
Lightly grease 6 x 7.5cm ramekins with butter and dust with cocoa. Stand them on a baking tray and pour in the chocolate mixture until about three-quarters full. Place in the fridge for one hour to set.
Preheat the oven to 200 degrees C. Place the ramekins into the oven for 10 minutes. The fondant should be spongy on the top but still soft in the middle – check by inserting a small knife and the chocolate should run free.