Ingredients: 200 g butter, 200 g dark chocolate, 200 g icing sugar, 4 eggs, 4 extra egg yolks, 55 g plain flour, 35 g dark cocoa.
Slightly oil a muffin tray with oil. Preheat the oven to 190°C.
Put the chocolate into a pan and gently melt it on a minimal heat.Stir constantly to avoid it from sticking to the pan. Once melted, take off the heat and set aside.
Beat the butter and icing sugar together until pale, then slowly incorporate the eggs and egg yolks, whisking constantly to keep the mixture smooth.
Incorporate the melted chocolate, a little at the time. Then add the flour and cocoa. Fold in carefully.
Fill the prepared moulds.
Bake for 8-10 min. To check to see if they are done, insert a small skewer into the centre of one.If the centre feels soft, they are done. Remove from the oven and from the tray and leave to rest.
Serve warm with ice cream, dust the top with icing sugar.
Just as an update, I cooked the fondants again, but this time I improved my presentation!
