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Ingredients
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Cake Base
Serving
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 200°C (390°F). Grease and flour four ramekins (about 6 oz size) or line them with parchment paper.
- 2
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt together over a pot of simmering water (double boiler) until smooth, stirring occasionally. Remove from heat and let cool slightly.
- 3
Mix the Batter
In another bowl, whisk together the granulated sugar, eggs, and egg yolks until pale and fluffy. Stir in the melted chocolate mixture and vanilla extract until well combined. Gently fold in the all-purpose flour until just incorporated.
Baking
- 4
Fill the Ramekins
Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.
- 5
Bake the Fondants
Place the ramekins on a baking tray and bake in the preheated oven for about 12-14 minutes, or until the edges are set but the center remains soft and slightly jiggly.
- 6
Cool Slightly
Remove the fondants from the oven and let them cool in the ramekins for about 1-2 minutes.
Serving
- 7
Serve
Carefully run a knife around the edges of each fondant to loosen them. Invert onto plates and dust with powdered sugar. Serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream.