25g butter, for greasing
1-2 tbsp cocoa powder, for dusting
100g good-quality dark chocolate, chopped
100g butter, cut into small pieces
100g caster sugar
2 whole eggs
2 egg yolks
100g plain flour
Preheat oven to 180°C/Gas 3.
Butter six ramekins (about 7.5cm in diameter), then dust liberally with cocoa, shaking out any excess.
Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.
Whisk the whole eggs, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. Fold in the flour. Divide the chocolate mixture between the ramekins and bake for 8-10 minutes.
Turn the chocolate fondants out on to warmed plates. Dust the tops with icing sugar and serve with a dollop of crème fraiche or a scoop of vanilla ice cream.