We've simplified the recipe for chocolate fondants, so you only make what you need. You still get a gooey-centered cake, however many time you multiply the recipe.
Preheat the oven to 200'C.
Melt the chocolate and the butter in a heatproof bowl over simmering water.
Whisk the whole eggs, egg yolks, and sugar until the mix has doubled in volume.
Stir the melted chocolate and butter until smooth. Add the flour to the chocolate mix, and stir until smooth. Combine the egg and chocolate mixes.
Spoon the mixture into individual pudding moulds or lined stainless steel rings and cook for 10 minutes. Serve straight from the oven. They should be cooked on the outside but still be runny in the middle.
If using cups or disposable moulds, brush the inside of the mould with melted butter, ten dust with the cocoa powder, keep in the fridge until ready to fill.
«The batter can be made and moulded several days ahead of time. If you want to vary the flavour of the fondant, you can add orange zest to the batter, or a caramel centre in each individual fondant.»