Chocolate Fondant (Molten Chocolate Cake)
150g / 5 1/4 oz Bittersweet Chocolate
75g / 1/3 cup Butter, melted
250g / 5 each large eggs
20g / 1 yolk from a large egg
117g / 1/2 cup and 1 TBSP Sugar
Butter and sugar for the inside of ramekins
Extra bittersweet chocolate for molten center
Preheat the oven to 500F.
Brush melted butter (not included in the recipe) inside of ramekins, and dredge with sugar.
Melt the chocolate on a double boiler.
Combine the chocolate with melted butter.
Whisk together the eggs, egg yolk and sugar until sugar has dissolved.
Add the chocolate/butter mixture and whisk until combined.
Pour the batter 1/3 way up in the prepared ramekins.
Place extra chocolate pieces on the batter. Top with remaining batter.
Bake immediately for 10-12 minutes in the oven.
Let the cake cool slightly for about 5 minutes, and then unmold. Serve warm with creme Anglaise, vanilla ice cream or raspberry coulis.