Chocolate fondant (Fondant au chocolat)

1. Melt the dark chocolate with the butter over steam or a low flame into a smooth, glossy mass, then let it cool slightly.

2. Whisk the eggs with the sugar into a pale, foamy cream.

3. Gently fold the melted chocolate into the egg cream.

4. Sift in the flour and stir just until smooth – do not overwork it.

5. Fill buttered, floured small moulds with the mixture and put them into a really hot 200 °C oven.

6. Bake for only 8-10 minutes: the edge sets while the centre stays molten – turn out at once and serve warm.

Tip: The whole fondant hangs on the baking time – the point is the molten centre, so underbake rather than overbake. Buttered and floured moulds turn out easily, and use a test bake to tune the exact time to your own oven.