Chocolate Fondant with Molten Center

For the chocolate fondant, first chop the dark chocolate into smaller pieces and melt it with the butter over a water bath. Stir until smooth and let the mixture cool slightly so it does not scramble the eggs later.

Whisk the eggs with the granulated sugar into a pale, fluffy foam that doubles in volume. It takes about three to four minutes and gives the cakes a fine texture.

Fold the melted mixture with butter into the whisked eggs a little at a time, then finally fold in the sifted plain flour with a pinch of salt. Mix only until combined so the batter stays moist.

Fill four greased ramekins dusted with cocoa three quarters full and set them on a baking sheet. Preheat the oven to 200 degrees Celsius beforehand so the edges set quickly.

Bake for 10 to 12 minutes. The edge should set nicely while the center stays soft to the touch and melted inside. Watch the time, because even one extra minute will bake through the core and you will lose the molten center.

Let the finished cakes rest for a minute. Carefully turn them out onto a plate, lift off the ramekin and dust the top with powdered sugar. Serve them warm right after baking, ideally with a scoop of ice cream or a handful of fresh raspberries.