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Preparation instructions

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Melt the chocolate with the butter. You can either do this over a water bath or in 30 second intervals in the microwave, stirring well in between. In either case, be careful not to burn the chocolate.
Take the chocolate off the heat and stir in the sugar and egg.
Mix the flour with the cocoa powder and add the dry ingredients to the chocolate mix.
You should get a shiny, smooth dough.
Grease ramekins, a muffin tin or even silicone molds. If you want to add muffin liners: we've found the tulip style works better.
Divide the dough into individual portions.
Bake for about 5 minutes in a preheated oven.
Let cool for just a minute or two before plating.
The chocolate fondants go excellently with fresh fruit and vanilla ice cream or whipping cream.
Important: The baking time varies depending on the the oven and is quite crucial for the liquid center. If the cake is underbaked, it will break open when you transfer it to a plate. If it is overbaked, it will have no, or just a very small liquid center.
When making these in an oven you haven't used before for this recipe, we recommend you check how firm the fondants are after 4 or 5 minutes. If they don't have a relatively solid outside yet, give them at most another minute and check again. We've had to bake them between 5 and 8 minutes, depending on where we made them.

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