I've included one of my favorite recipes. Adapted from Gordon Ramsay's Chocolate Fondant recipe, it is a single serving of a rich chocolate cake straight out of the oven that, when you sink your fork into it, reveals an oozy-gooey and delicious chocolate middle.
Chocolate Fondant – serves 4
8 tablespoons (100 g) unsalted butter, plus extra to grease
4 teaspoons unsweetened cocoa, to dust
4 ounces (100 g) good-quality dark chocolate (minimum 70% cocoa solids), pieces
2 large eggs
2 large egg yolks
2/3 cup (120 g) superfine granulated sugar
2/3 cup (120 g) all-purpose flour
1. Heat oven to 325° F. Grease 4 large ramekins with butter, about 3 inches (7.5 cm) in diameter.
2. In a small bowl set over a saucepan of hot water, slowly melt the chocolate and butter. Remove bowl from heat and stir until smooth. Let cool for 10 minutes.
3. Using an electric whisk, whisk the whole eggs, egg yolks, and sugar together until pale and thick. Add the cooled chocolate mixture and whisk just to combine.
4. Sift the flour over the mixture and using a large metal spoon gently fold in.
5. Divide the batter between the ramekins and bake for 12 minutes.
6. Turn the chocolate fondants out onto warmed plates and serve immediately.
I serve this with whipped cream and fresh fruit like strawberries or blueberries or raspberries. The cake will keep baking when you remove it from the oven, so you don't want to cook it ahead of time. It only takes 12 minutes once it is in the oven so it is well worth the wait. You can prepare it ahead of time and keep it refrigerated so that when you are ready to bake all you have to do is pop it straight into the oven.