Fondant 🍮

1 tbsp (1 tablespoon) = 1 jušna žlica

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare ramekins by covering the inside with butter and then coating well with a layer of sugar.

Step 2

Break the chocolate into small pieces and put in a microwave-safe bowl along with the butter and cocoa powder.

Step 3

Microwave in 30 second increments until everything is totally melted.

Step 4

In a separate bowl, whisk together the eggs and sugar, just until combined - you are not trying to add any air here.

Step 5

Slowly add the melted chocolate mixture to the egg mix and stir until everything is combined.

Step 6

Fold in the flour, be careful not to overmix.

Step 7

Pour the batter into the ramekins, they should be about ¾ full. Put in the fridge to firm up until right before you are ready to serve.

Step 8

When ready to serve, preheat oven to 375°F / 190°C and prepare the plates you want to serve on, it's important to serve these as quickly as possible once they come out of the oven.

Step 9

Bake for 8 - 14 minutes depending on your oven and the size of your ramekins. After the 8 minute mark, watch your lava cakes like a hawk, they change very quickly from the stage where they will make a chocolatey puddle on your plate to the stage where they are overbaked and won't ooze properly. You'll know they are ready when the outside looks baked and is pulling away from the edges slightly, but the middle still looks like there is a puddle of wet chocolate in there - if you shake the ramekins, it should wobble but it will all wobble together as a whole, rather than glooping around the ramekin - that's when they are ready!

Step 10

Remove from the oven and let sit for a minute, then place a plate over the top of the ramekin and invert it, then carefully remove the ramekin. Repeat for all the puddings

Step 11

Sprinkle with a dusting of icing sugar and serve with ice cream and raspberries! Dobar tek!💙