Molten Chocolate Fondant

This is the dessert that never fails to impress - a dark chocolate shell that you crack open to reveal a liquid, molten centre. The trick is freezing the filled moulds for 20 minutes before baking, which keeps the centre undercooked while the outside sets. A pizza oven is actually perfect for this because the intense floor heat cooks the bottom and sides quickly while the retained dome heat gently warms the top - exactly what you want for a fondant with a runny middle. Make these after your main course goes in and time them to come out just as plates are being cleared.

Ingredients (Makes 10)

• 200g dark chocolate (70% cocoa), broken into pieces
• 200g unsalted butter
• 4 large eggs
• 100g caster sugar
• A pinch of fine salt
• 60g plain flour, sifted
• Icing sugar for dusting
• Butter and sugar for greasing the moulds

Method

1. Melt the butter in a saucepan over gentle heat. Break the chocolate into flakes and add to the butter, stirring until completely melted and smooth. Remove from the heat and allow to cool slightly.
2. In a separate bowl, whisk the eggs with the sugar and salt until pale and slightly thickened - about 3 minutes with an electric whisk.
3. Pour the cooled chocolate-butter mixture into the egg mixture and fold together gently.
4. Sift in the flour and fold until just combined. Don't overmix.
5. Butter 10 individual dariole moulds or ramekins generously, then coat the inside with a thin layer of sugar (this helps them turn out cleanly).
6. Fill each mould about three-quarters full. Place in the freezer for 20 minutes - this is the key step that keeps the centre molten.
7. Meanwhile, check your pizza oven temperature. You want the floor at around 170-180°C (use a laser thermometer if you have one). The dome will be hotter, around 300°C, which is fine.
8. Place the frozen moulds on a baking tray and slide into the oven. Bake for 15 minutes - the tops should be set and slightly risen, but the centres will still be liquid.
9. Remove from the oven and let stand for 1 minute, then turn out onto plates. Dust with icing sugar and serve immediately - they wait for nobody.