Don’t be scared to make fondant. There is way too much hype over it (maybe chefs don’t want you to realize how easy it is). If you know your oven and read my *notes before you begin, it’s a snap. The beauty of it is you can freeze the prepared ramekins and have on hand an impressive, restaurant quality dessert in an instant.
Grease and line 4 ramekins with baking paper and place them in the refrigerator.
Melt the butter and chocolate in a double boiler over very gently simmering water *(don’t allow the top bowl to touch the water). Set aside to cool a little.
Meanwhile, whisk the eggs and the yolks with an electric beater gradually adding the sugar until the mixture is thick and pale in colour.
Change to a hand whisk and in about 3 lots, add the egg mixture to the chocolate whisking vigorously until well combined, smooth and glossy.
Gently fold in flour and pour evenly into the 4 ramekins. Refrigerate for a few hours *(don’t skip this step). If you wish they can be placed in the freezer at this stage for cooking later.
Preheat the oven to 180 degrees (lower for fan forced). This is where you need to be familiar with your oven and adjust the temperature accordingly. Bake for 16 minutes. Remove from the oven and let stand for a few minutes before turning out.
Carefully run a knife around the sides of each ramekin then turn them up in your hand and very gently tap them out. Remove the paper and plate them up. They should have a light casing with a decadent, runny center.
*If you allow the water to reach the top bowl of the double boiler (a bowl placed over a saucepan of simmering water), the chocolate will be ruined.
*Don’t attempt to cook from room temperature as the cooking time will be altered. If cooking from the freezer, thaw, but also cook from cold not room temp.