Chocolate fondant puddings
- 115g unsalted butter, cut into small pieces, plus extra for greasing
- 2 level tbsp cocoa powder
- 125g dark chocolate (70% cocoa solids), broken into pieces
- 2 large eggs, plus 2 extra yolks
- 115g caster sugar
- 2 level tbsp plain flour
Pre-heat the oven to 200C/180C Fan/Gas 6. Butter the base and sides of 6 ramekins or small bowls, then dust with the cocoa powder. Shake out any excess. Put a baking tray in the oven.
Put 115g butter and the chocolate in a heatproof bowl and stand it over a pan of simmering water, making sure the base of the bowl doesn't touch the water. Leave until melted, stirring occasionally. Remove the bowl and set aside for 15 minutes to cool slightly.
In another bowl, beat together the eggs, yolks and sugar until pale and fluffy. An electric mixer is best for this, or whip them by hand with a whisk. Gently fold in the chocolate and butter mixture, then the flour.
Immediately divide between the ramekins; the mixture should come almost to the top. If you're not planning to eat them immediately, store in the fridge for up to 2 hours.
To cook, put the ramekins on the baking tray and then bake in the oven for 11 minutes, or 12 if they've been chilled. The puddings are done when the tops are set and starting to come away from the sides of the dishes.
Turn them out onto small plates and serve immediately. Don't leave the puddings in the ramekins or they will carry on cooking and may end up overdone.