Chocolate fondants
Chocoholic alert! The chocolate fondants are a yummy cross between a chocolate sponge pudding and chocolate pot- it literally oozes chocolate sauce when you put a spoon in. Warm chocolate is always great for a winter warmer.
Taken from my recipe book ´Sugar & Spice´ for Snowflake a few years ago with my favourite nephew on the cover, photographs by Matt Stow. 

Makes about 6

150 g milk chocolate, coarsely chopped
125 g butter or margarine
2 extra-large eggs
2 extra-large egg yolks
125 ml (100 g) castor sugar
60 ml (35 g) cake flour
60 ml (25 g) cocoa powder

1. Preheat oven to 180 °C. Grease about 6 individual ramekins or cups and place on a large baking tray.
2. Melt chocolate and butter together in a microwave. Take out every 20 seconds to stir, until completely melted and smooth. Leave to cool slightly.
3. Beat eggs, egg yolks and castor sugar together until light and creamy. Fold the chocolate mixture into the egg mixture.
4. Sift flour and cocoa powder together. Mix into the chocolate mixture until well combined. Divide mixture between the prepared ramekins. Refrigerate for about 30 minutes.
5. Bake in the preheated oven for 18 – 20 minutes. Serve with ice-cream, custard, whipped cream or grated chocolate.

Variation
Substitute the milk chocolate with dark chocolate.

Tip
When removed from the oven, fondants should feel slightly soft in the centre when you touch them on top. They should still be slightly runny inside.