Chocolate Fondants / Lava Cakes

INGREDIENTS

For the chocolate ganache

100g dark chocolate

10g butter

2 tbsp double cream

For the cake batter

200g dark chocolate

100g unsalted butter

2 eggs

2 egg yolks

110g castor sugar

2 tbsp flour

METHOD

For the ganache

Put chocolate, butter and cream in a Microwave for 3 x 30 second bursts, stirring between bursts until chocolate is melted, stirring until smooth.

Put the bowl in the fridge for a few hours to set. 

For the lava cakes

Preheat oven to 200C

Put chocolate and butter in a bowl. Microwave in 30 second bursts, stirring in between, until melted and smooth. Leave to cool for 5 minutes.

Meanwhile, generously grease 4 x 170ml pudding moulds with butter then dust with cocoa powder.

In a separate bowl, whisk together the eggs, egg yolks and sugar.

Add the melted chocolate mixture and mix until combined.

Add flour and fold through until just combined. Do not over mix.

Pour the batter into prepared moulds until it reaches one-third of the way up.

Put one heaped teaspoon of ganache into middle of batter. Top with more batter until it reaches 1.5cm from the top rim. Repeat for remaining moulds.

Place the moulds on an oven tray and bake for 20 minutes. 

Stand for 2 minutes, then turn onto plate. Tap base to remove each mould.

Serve with ice-cream or cream, dusted with icing sugar or cocoa.