Chocolate Fondant

Instructions

1. Prepare the ramekins
   Preheat oven to 200°C/400°F. Thoroughly butter the inside of four 7-8cm ramekins. Dust with cocoa powder, tapping out any excess. Place on a baking tray and set aside.
2. Melt the chocolate
   In a heatproof bowl set over a pan of barely simmering water (ensure the bowl doesn't touch the water), gently melt the chocolate and butter together, stirring occasionally until smooth. Remove from heat and allow to cool slightly for 5 minutes.
3. Prepare the batter
   In a large bowl, whisk together the eggs, egg yolks, and sugar until pale and fluffy (about 3-4 minutes with an electric mixer). Fold in the cooled chocolate mixture and vanilla extract until well combined.
4. Add dry ingredients
   Sift the flour, cocoa powder, and salt over the chocolate mixture. Gently fold in using a rubber spatula until just combined. Be careful not to overmix as this will incorporate too much air and affect the final texture.
5. Fill and bake
   Divide the batter evenly among the prepared ramekins, filling each about three-quarters full. Place in the preheated oven and bake for 10-12 minutes. The fondants are ready when the edges are firm but the centers are still soft (the tops should be set but slightly wobbly).
6. Serve immediately
   Allow the fondants to rest for 1 minute. Run a small knife around the edge of each ramekin and carefully invert onto serving plates. Dust with powdered sugar if desired, and serve immediately with fresh berries and vanilla ice cream on the side.