50g unsalted butter, plus extra to grease
2 tsp cocoa powder, to dust
50g good-quality bitter chocolate (min 70% cocoa solids) in pieces
1 free-range egg
1 free-range egg yolk
60g caster sugar
50g plain flour
heat the oven to 160C/Gas 3. Butter 2 large ramekins, about 7.5cm in diameter, then dust liberally with cocoa.
slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.
using an electric whisk, whisk the egg, yolk and sugar together until pale and thick, then incorporate the chocolate mixture.
sift the flour over the mixture and gently fold in, using a large metal spoon. Divide between the ramekins and bake for 12 minutes.
turn the fondants out on to warmed plates and serve immediately.