Fondant Au Chocolat - Recipe By Nigella Lawson

How to Make

• Preheat the oven to 200C
• Place a baking sheet in the oven, to heat up while you prepare the batter.
• Butter 6 ramequins and line their base with parchment paper discs.
• Melt the chocolate over a Bain Marie or veryyy slowly and gently then let it cool.
• Cream the butter and sugar together until light and fluffy.
• Gradually beat in the eggs+salt and vanilla.
• Fold in the flour with a rubber spatula and mix until smooth and well combined.
• Scrape in the cooled, melted hocolate and mix well to combine.
• Divide into the 6 ramequins, filling them up to 2/3.
• Place them into the baking sheet, and return them to the oven. Bake for 12-13min.
• As soon as you take them out of the oven, invert them into your serving plates.
• You can prepare them in advance and chill them in the fridge for up to 24hrs or even freeze them up to a week.
• When baking from chilled (not frozen) allow 2-4 extra minutes.