Chocolate fondants with vanilla ice cream

Take the butter and eggs out of the fridge about 30 minutes before preparation to reach room temperature. Also, check if the chocolate is at room temperature — this will make melting it more even. Preheat the oven to 200°C (top-bottom) or 180°C with convection.

Prepare 4 loaf pans/ramekins with a capacity of 200 ml (or 4 cocottes). Grease the inside of each with butter (use about 20 g of the 120 g of butter provided) using a brush or a piece of baking paper. Then dust the inside with a thin layer of cocoa powder (optional), turning and gently tapping to coat the walls. Set the ramekins on a baking tray.

Break the chocolate into small pieces and cut the butter into cubes. Prepare a water bath: bring a small amount of water to a boil in a pot, then reduce the heat so that the water is just gently steaming. Place a heatproof dish (a metal or glass bowl) over the pot, ensuring the bottom does not touch the water. Add the chocolate and butter to the bowl and slowly stir with a silicone spatula until the mixture is smooth, silky, and glossy (this will take 3–6 minutes).

In a separate large bowl, crack all the eggs (240 g). Add the sugar (120 g). Whisk vigorously with a hand whisk for about 3–5 minutes, until the mixture becomes slightly lighter in color and slightly increases in volume (you don't need to achieve a very thick foam, but the mixture should be smooth and slightly fluffy).

Gradually pour the warm (not hot) chocolate-butter mixture into the whipped eggs with sugar, gently mixing with a silicone spatula or spoon. Add in 2-3 portions, thoroughly but gently combining the ingredients after each addition until the mixture is smooth and glossy.

Sift the flour (40 g) together with a pinch of salt (1 g) over the bowl with the mixture and gently fold it in using a spatula in 2–3 parts, making folding motions from the sides to the center. The mixture should be smooth, without visible dry lumps of flour; the consistency should be slightly thicker than liquid chocolate, but still pourable.

Divide the mixture evenly among the prepared ramekins, filling them to about 3/4 full (this will help achieve baked sides and a molten center). Gently tap the bottoms of the ramekins on the countertop to release larger air bubbles and level the surface.

If you have time, chill the filled ramekins in the fridge for 20–30 minutes — this will help maintain a more liquid center and shorten the baking time. It's not necessary, but it gives you greater control over the consistency of the center.

Place the ramekins on a baking sheet and bake in a preheated oven at 200°C for 10–12 minutes (if they were chilled, start with 12 minutes; if not, check after 10 minutes). The cakes are ready when the top and edges are set, and the center still gently 'wobbles' when the tray is moved; the center should not be completely liquid on top, but softly flowing when touched.

Remove the ramekins from the oven. Leave them on the baking sheet for 30–60 seconds, then run a thin knife along the edge of each ramekin to separate the cake. Invert the ramekin onto a plate (place the plate upside down and flip it vigorously, then lift the ramekin) — the fondant should come out whole. Immediately place a scoop of vanilla ice cream (about 100 g) next to the baked fondant and optionally decorate with a few fresh raspberries and a dusting of cocoa powder.

Serve the fondants hot, directly after removing them from the ramekins, with a scoop of vanilla ice cream on the side. On the plate, you can add 1–2 raspberries for color and a sprinkle of sifted cocoa powder or powdered sugar for decoration. Make sure each guest receives their dessert immediately to experience the full effect of the molten center.