Chocolate Moelleux

I got this recipe from the patisserie chef in Paris and when writing it down he instructed very casually that I melt everything and mix it together.
The language barrier made me question this but I did just as he said and ended up with perfect little soft and sorry to say it but..extremely moist little gooey chocolate fondant style cakes. So this is an idiot proof recipe which will not fail to impress!

Makes 5 ramekins

230g Unsalted butter

100g Caster sugar

130g Dark chocolate

50g Plain flour

4 Eggs

Melt the butter and sugar together in a pan, when all melted take the pan off the heat, melt the chocolate and then mix in with the melted butter and sugar, sieve in the flour and fold. Whisk the eggs in a separate bowl until combined and then mix everything together until smooth.

Melt some butter and lightly brush it on the inside of each ramekin then dust with cocoa powder, cool in the fridge until set and then fill 3/4 full with the mix.

Cook at 180c for around 5 mins, you want them to have risen and not be wobbly if you give them a gentle shake. Let them cool for a minute then run a knife around the edge and turn out onto a plate.

They are fine to be kept in the fridge uncooked for a day so you can be prepared ahead. Or cook them ahead and heat them up in the microwave for a few seconds before serving. And if your feeling really jazzy you could always add raspberries to the mix or any other flavouring you might fancy.

Best served warm with vanilla ice cream.

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