Valentine's Desssert: Chocolate fondants with gooey liquid centres

There is not a human being on this planet that would turn down this dessert. It ticks all the boxes a dessert should - contains chocolate? Check. Decadent and gooey? Check. Not too sweet? Check. 

Just plain swoon-worthy! And before you go ahead and think it's difficult and involves effort bla bla bla, wait just a minute there, because you can make this in advance and then simply pop it in the oven 10 minutes before you wish to melt whoever's heart you're serving this to. The timing here though is key. You're going to check the fondant after 10 minutes like the recipe says, and you're going to think, Katelyn you've lost the plot this is still raw. It's not raw, it's gooey and oozing chocolatey goodness and also, when have I ever lead you astray? Never. So just trust me, it's good to go. Oh, but not without some softly whipped cream or a big scoop of vanilla bean ice cream, of course. 

Günther Schubert of Vörsprung Studio

Chocolate fondants

Recipe by the fabulous Zola Nene

Makes 6

100g dark chocolate, chopped

100g butter, softened

3 large eggs

85g white sugar

100g cake flour

2 tbsp cocoa powder

Pinch of salt

Melt the chocolate and butter in a bowl over a saucepan of gently simmering water until smooth.

Whip the eggs and sugar together in an electric mixer until triple in size. The mixture should be light, fluffy and thick.

Sieve the flour, cocoa and salt together.

Fold the chocolate mix and the dry ingredients into the eggs alternately.

Grease and dust 6 dariole moulds or ramekins with a little cocoa powder.

Fill greased moulds with the fondant mixture and allow to rest in the fridge until ready to bake. The mixture can even be prepared the day before serving.

Bake at 180°C for 10 - 11 minutes.

Loosen the edges of the fondant from the mould then serve turned out on a plate with whipped cream or a scoop of vanilla ice cream.