Method:
- Use a pastry brush to double grease the fondant moulds with melted butter and then dust liberally with cocoa powder
- Melt the chocolate and butter using a bain marie. Allow to cool to room temperature
- Whisk the eggs, yolks, and sugar until very thick and foamy, this will take about 10 minutes. You want the egg mixture to achieve the ribbon stage - where a strand dripping off the mixer will sit on the surface for 10 seconds at least before disappearing.
- Sift in the flour and use a spatula to fold it in gently, keeping as much air in the mixture as possible
- Fold in the cooled liquid chocolate and butter 1/3rd at a time
- Pipe or spoon into the moulds evenly (do this immediately, even if you plan to freeze them before baking!)
- Bake at 200 degrees celsius for 8-12 minutes before tipping out onto a plate and serving immediately - you’re looking for the desserts to be puffed up slightly and pulling away from the edges of the mould
