They have a reputation for being tricky but really they are not, as long as you set the oven correctly and time them correctly they will be melting in the middle.
They are oozy lovely and perfect. What's not to love about hot melting chocolate? I served them with whipped coconut cream as I cannot have dairy but feel free to serve with cream, ice cream etc.
50g dark chocolate
Tsp vanilla paste extract
Tsp liquor of choice, I used brandy
1 egg yolk
50g plain flour
1/2 tsp baking powder
Grease ramekins with a little butter and dust with cocoa powder. If you happen to run out of cocoa powder icing sugar works just fine.
Put the chocolate, butter, and vanilla into a heatproof bowl, place over a pan of simmering water and heat gently until melted. Remove from the heat and stir in the liquor, set aside to cool for a few moments.
Beat the eggs and sugar until light and thick. Sift over the flour and baking powder and fold in with a spatula or metal spoon. Gently fold through the chocolate mix a third at a time.
Divide between the prepared ramekins and chill for at least 30 minutes or up to 8 hours.
Preheat the oven to 200C/180C FAN and bake the fondants for 8 to 10 minutes. Leave to stand for one minute.
Turn out onto a serving plate, add whatever sides you desire and tuck in immediately.