Ingredients:

  • 4 oz (115 g) unsalted butter, plus extra for greasing
  • 4 oz (115 g) high-quality dark chocolate (70% cocoa minimum), finely chopped
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup (50 g) granulated sugar
  • 2 Tbsp (30 g) all-purpose flour, sifted
  • 1 tsp (5 g) cocoa powder, for dusting ramekins
  • 1/8 tsp (1 g) fine sea salt

Instructions:

  1. Preheat the oven to 425°F (220°C). Generously butter the inside of four 6-ounce ramekins. Dust thoroughly with cocoa powder, ensuring the entire surface is coated, then tap out any excess. Set aside.
  2. Place the chopped chocolate and butter together in a heatproof bowl set over a pan of barely simmering water (a Bain-marie). Stir gently until completely smooth and glossy. Remove from the heat and allow to cool slightly (to lukewarm).
  3. In a separate, clean bowl, combine the whole eggs, egg yolks, sugar, and salt. Whisk vigorously until the mixture is pale, thick, and almost doubled in volume (3 to 4 minutes).
  4. Gently pour the lukewarm chocolate mixture into the egg mixture. Fold gently using a rubber spatula until just combined. Do not overmix.
  5. Sift the all-purpose flour directly over the chocolate mixture. Fold in carefully until no white streaks remain. Avoid excessive stirring.
  6. Divide the batter evenly among the four prepared ramekins. Place the ramekins in the refrigerator for a minimum of 30 minutes. This mandatory chilling step manages the structure and guarantees the molten center.
  7. Place the chilled ramekins directly onto a baking tray. Bake in the preheated oven for 10 to 12 minutes. The sides should look set and slightly domed, while the center should still look soft or jiggly when lightly tapped.
  8. Remove from the oven immediately. Allow the fondants to rest in their ramekins for just 60 seconds. Place a small plate upside down over a ramekin, invert the two together, lift the ramekin, and serve immediately.