Melting middle chocolate fondants

Name: Melting middle chocolate fondants
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Ingredients: 100 g Butter, plus extra for the moulds; 10 g Cocoa powder, for the moulds; 100 g Dark chocolate, 70%, broken up; 2 Eggs; 2 Eggs, yolks only; 75 g Caster sugar; 25 g Plain flour; 250 ml Ice cream, vanilla

Little chocolate puddings with a firm outside and a molten centre that floods out when you dig in. They can be made ahead and baked straight from the fridge.

Ingredients

100 g Butter, plus extra for the moulds
10 g Cocoa powder, for the moulds
100 g Dark chocolate, 70%, broken up
2 Eggs
2 Eggs, yolks only
75 g Caster sugar
25 g Plain flour
250 ml Ice cream, vanilla

Method

Brush four 175ml pudding moulds or ramekins with soft butter using upward strokes, chill for 5 minutes, brush again, then dust inside with cocoa and tap out the excess.
Melt the chocolate and butter together in a bowl over a pan of barely simmering water, stir until smooth and leave to cool for 10 minutes.
Whisk the whole eggs, yolks and sugar until thick and pale and the whisk leaves a trail. Fold in the cooled chocolate, then sift in the flour and fold again.
Divide between the moulds. You can bake now, or chill for up to a day (add a minute to the baking time if cold). Heat the oven to 200°C (180°C fan) with a baking tray inside.
Bake on the hot tray until risen with a firm crust but a slight wobble in the middle.
Leave for 1 minute, loosen the edge with a knife and turn out onto plates. Serve straight away with ice cream.