Ingredients
Method
- Brush ramekins with 2 coats softened butter — chill between coats. Dust thoroughly with cocoa powder — tap out excess.
- Melt chocolate and butter over barely simmering water until smooth. Cool 10 minutes.
- Whisk whole eggs, yolks, and sugar 3–4 minutes until pale and slightly thickened. Add vanilla. Fold in cooled chocolate mixture until combined. Sift flour over surface — fold in gently until just combined.
- Divide between ramekins — fill to 1cm below rim. Cover with cling film. Refrigerate 2 hours minimum — up to 24 hours.
- Preheat oven to 200°C / 180°C fan / Gas 6. Place chilled ramekins on a baking tray. Bake 11–12 minutes until set at edges with a very slight wobble on top.
- Stand 1 minute. Run palette knife around edges. Invert onto warm serving plates. Dust with icing sugar. Add raspberries and ice cream. Serve immediately.
Notes
Double-coat butter and cocoa dusting is essential — this is what gives a clean release every time.
Cool chocolate before adding eggs — warm chocolate scrambles them.
Chilling actively improves the fondant — gives a more defined set exterior and molten interior.
Do one test fondant before serving — tells you exactly how your oven behaves.
Serve immediately — the molten centre sets within minutes of leaving the oven.
Freeze unbaked for up to 1 month — bake from frozen, adding 2–3 minutes.
