Chocolate Fondant (Molten Lava Cake)

Melt butter and chocolate together in a heatproof bowl set over a pan of barely simmering water (bain-marie). Do not let the bowl touch the water. Stir gently until fully melted and glossy. Remove from heat and set aside to cool slightly — you want it warm, not hot (around 40 C). Meanwhile, butter and flour six individual dariole moulds or ramekins (100 ml), tapping out excess flour.

In a large bowl, whisk together the whole eggs, egg yolks, and caster sugar vigorously by hand (or with an electric whisk) for 3–4 minutes until the mixture is pale, thick, and falls from the whisk in a wide ribbon that holds its shape on the surface for 2–3 seconds before dissolving. This aeration is what gives the fondant its thin, souffle-like shell.

Pour the warm chocolate-butter base into the egg-sugar ribbon. Fold with a large spatula using wide, deliberate scooping motions from the bottom of the bowl — do not stir. When almost combined, sift over the flour and salt, then fold until just incorporated with no dry streaks visible. The batter should be glossy, fluid, and airy. Divide evenly between the prepared moulds, filling to 1 cm below the rim. Refrigerate for at least 20 minutes (up to 24 hours).

Preheat oven to 200 C (fan 190 C). Place moulds on a baking tray and bake for exactly 10–12 minutes (10 for a very liquid centre, 12 for a fudgey-flowing one). The exterior should be set and pulling away from the mould sides very slightly; the centre should still wobble. Run a knife around the edge, invert onto warmed plates, and wait 5 seconds before lifting the mould. Serve immediately — the centre begins to set within 2 minutes of leaving the oven.