Ingredients:

• 250G unsalted butter, plus extra for greasing
• 250G dark chocolate (70% cocoa recommended)
• 5 large eggs
• 5 egg yolks
• 250G caster sugar
• 100g plain  flour
• Pinch of salt
• 1 teaspoon vanilla extract (optional)

Method:

1. Prepare the Dariole moulds

• Preheat the oven to 200’c
• Grease individual moulds with butter and lightly dust  cocoa powder, tapping out any excess also line the bottom with parchment paper.

2. Melt the Chocolate and Butter:

• In a heatproof bowl, melt the butter and dark chocolate together. Allow it to cool slightly.

3. Prepare the Batter:

• In a separate bowl, whisk together the eggs, egg yolks, and sugar until light and frothy
• Once the eggs are frothy, add the melted chocolate-butter mixture and stir to combine.
• Gently fold in the flour and salt until fully incorporated, making sure not to overmix.

4. Fill the Dariole:

• Fill the moulds, 3/4 of the way up.

5. Bake the Fondants:

• Bake the cakes for about 8mins approx .
• Be careful not to overbake, as the fondants will not have the molten centre if baked too long.

6. Serve Immediately:

• Let the cakes sit for about 1-2 minutes after removing them from the oven. Run a knife around the edge of each mould to loosen the cakes and turn out.
• I served with raspberry powder caramelised banana and clotted cream