Ingredient list

20g of butter (for greasing pots)
cocoa powder for dusting
200g salted butter
200g 70% chocolate
8 eggs (4 whole, and 4 yolks)
200g golden caster sugar
200g plain flour

Prepare your pots

1. Melt 30g of butter, and using a pastry brush cover the pots with a layer of butter using upward brush strokes. As you finish, Place the pots into the fridge for a few minutes to chill.

2. To make sure your fondants come out easily you need to brush them with a second layer of butter.

3. Then tip a little bit of cocoa powder into the pot to cover all surfaces, tipping out any excess. Put these back into the fridge while you make the rest of the recipe

Melting

4 Chop 200g of dark chocolate and 200g of butter into small pieces

5. Place chocolate and butter into a glass bowl over a pan of just simmering water

6. Stir continuously until just melted, then take off the heat and leave it to cool for 10 minutes

Whisk away

7. In a separate bowl whisk together 4 eggs and an additional 4 yolks with the 200g golden caster sugar. We recommend electric whisks for this.

8. Continue whisking until the mixture is pale and thick, and you can see the trail the whisk leaves

Gently does it

9. Slowly pour the chocolate mixture into the eggs, mixing as you go

10. Sift in 200g of plain flour and gently mix.

Pot up

11. Spoon or pour the mixture into your ramekins, right up to the brim

12. You can either pop these into your freezer now and bake on the day (if so, add 4 minutes to your bake time), or if you want to eat them now chill for half an hour before baking

Watch the magic happen

13. Bake at 200C, (180C fan), or gas 6 for around 15 minutes. You’ll notice the top will puff up and the top layer will become a different colour

If you use a bigger pot you will need to give them a few more minutes in the oven.

Dig in

14. Take out and let sit for a minute before turning out onto a plate

15. Serve with ice cream, berries or anything that goes with chocolate.