Chocolate Fondants

Ingredients- 

150g / 5 1/2 oz cubed butter
1 heaped tbsp. plain flour
150g / 5/12 oz dark chocolate, broken into pieces
3 large eggs
75g / 2 1/2 oz caster sugar

Techniques-

Caster sugar can be substituted by granulated (regular) sugar.

Instructions-

•  Preheat the oven to 200C/400F/Gas 6.
• Thoroughly grease the sides and base of 4 ramkins or dariole moulds.
  
  
• Sprinkle the insides with a little flour or cocoa powder.  Tip out the excess flour or cocoa.
  
  
• Gently melt together the butter and chocolate pieces in a heatproof bowl over simmering water (bain marie/bano maria), stirring occasionally. 
  
  
• In a separete bowl, whisk together the eggs and sugar.
  
  
• Once the chocolate is cool beat into the eggs and sugar until thoroughly combined.
  
  
• Sift the flour over the top of the mixture and gently fold in.
  
  
• Divide the mixture between the moulds.
  
  
• Cook the fondants in the middle of the oven for 7-8 minutes if using moulds, 12-15 minutes for ramekins.
  
  
• The sides of the fondants should be firm, but the centre soft to the touch.  
• Run a sharp knife around the edges and turn the fondants out onto individual serving plates by putting a plate on top and inverting the whole thing.
• Dust with dusted cocoa powder or icing sugar and serve immediately.  Serve with ice cream if desired.