Molten Chocolate and Espresso Fondants

Serves 6

Ingredients:

For the fondants:

1 tablespoon/15 g plus 2 sticks (1 cup)/226 g unsalted butter
Unsweetened cocoa powder, for dusting
2 tablespoons/5 g freeze-dried instant coffee
8 ounces/225 g dark chocolate (70% cocoa solids), chopped
4 large free-range eggs
4 large free-range egg yolks
3/4 cup/150 g sugar
1/3 cup/50 g all purpose flour, sifted

For the sauce:

1 cup/240 ml heavy whipping cream
8 ounces/225 g dark chocolate (70% cocoa solids), chopped

Coffee ice cream, to serve

Method:

To make the fondants:

Preheat the oven to 400°F.  Coat six 3-inch-/8-cm-deep x 2 1/2-inch-/6-cm-wide molds (such as a popover pan) or six 3/4 cup/180 ml ovenproof custard cups with 1 tablespoon/15 g of butter.  Dust the molds with cocoa powder, rolling each mold around to cover the sides and bottoms well and tapping out any excess cocoa.

Stir the chocolate and remaining 2 sticks/226 g of butter and instant coffee in a heavy medium saucepan over a low heat until smooth. Using an electric mixer, beat the eggs, egg yolks and sugar in a large bowl until pale and doubled in volume.  This will take about 3 to 5 minutes.

Fold in the melted chocolate mixture. Add the flour and whisk until smooth. Pour into the prepared molds, dividing equally. Bake for 8 to 10 minutes, or until slightly puffed and just set around the sides (a toothpick inserted into the center of the cakes should come out with batter attached).  Let the fondants rest for 3 to 4 minutes.

To make the sauce:

Meanwhile, bring the cream just to a simmer in a heavy medium saucepan over medium heat. Turn off the heat and add the chocolate. Stir constantly until melted and smooth.

To serve:

Run a small sharp knife around the sides of the molds to loosen the fondants. Place a baking sheet over the popover pan or a plate over each fondant. Holding the baking sheet or plate and mold together, invert the fondants onto the baking sheet or plates, giving a sharp little shake to loosen.  The fondants will slide out onto the baking sheet or plates. Spoon the chocolate sauce over the fondants and serve with coffee ice cream.