Chocolate Fondant

I am not a chocolate person and I have always felt that I am the only person on this planet who doubt the theraputic effects of chocolate. Until now that is. This beautiful, rich and very chocolatey pudding has managed to bring some warmth to this gloomy day. Since this one is an effective remedy to nearly all kinds of gloominess, I suggest (and this is what I have done here) making some to be put into the freezer, so that this chocolate fondant can come to your rescue in 12 minutes...

Makes 6 7cm diameter(120ml) round ramekins

Ingredients:

1. 100g dark choclate (again, Valrhona is the best for the job), roughly chopped
2. 100g butter, roughly diced
3. 60g caster sugar
4. 2 eggs + 2 egg yolks
5. 50g plain flour
6. 1 teaspoon vanilla extract
7. 20g butter, melted, for brushing
8. cocoa powder, for coating
9. icing sugar, for dusting

Method:

• Prepare the ramekins by brushing melted butter all over the inside of the ramekins. Then add some cocoa powder into a ramekin and swirl the ramekin so that the cocoa coats the inside of the ramekin. Tap off excess cocoa. Repeat until all ramekins are coated with cocoa (Note: I used Gu dessert glass ramekins - 7cm in diameter and can hold 120ml of liquid. You can use ramekins of other sizes, but the cooking time has to be adjusted.)
• Put inside a bowl the chocolate pieces and the diced butter and place it over a pan of simmering water, make sure the water is not touching the base of the bowl. Remove the bowl once the butter and chocolate are fully melted. Take out and leave to cool for about 10 minutes.
• While the chocolate and butter is melting, place sugar, eggs, yolks and vanilla extract in a large bowl and use an electric whisk (on a high speed) to whisk until the mixture has doubled in volume and leaves a trail like a piece of ribbon.
• Use one hand to pour the chocolate and butter mixture slowly while using the other hand (with a spatula) to fold in the mixture carefully. Sift flour over the mixture and fold again until fully combined. The mixture should resemble a loose cake batter.
• Divide the mixture between the 6 ramekins (about 80% full). Bake in a preheated oven of 200c for 9-10 minutes.
• If you are freezing them, cover each with clingfilm and keep in the freezer. When you need them, pre-heat the oven to 200c for 10 minutes and bake for 12 minutes.
• The puddings should have risen but without any cracks (cracks indicate over-baking and there will be no melting chocolate centre). Leave to cool for 1 minute. Slid a palette knife or a skewer around the edges so that the fondant can be turn out easily. Serve immediately with vanilla icecream.