* Chocolate Fondant Cakes*
Makes 10

These are tasty little chocolate treasures, with a gooey chocolate centre, just heavenly for any chocolate lover.  You can accompany these with some fresh raspberry coulis, which is delicious, but for myself, I prefer them with a dollop of clotted cream, and why not?  In for a penny, in for a pound! 


12 ounces good quality dark semisweet chocolate (80% cacao)
250g unsalted butter (1 cup)
190g caster sugar (1 cup)
70g plain flour (1/2 cup)
6 large free range eggs
To serve:
sifted icing sugar (optional)
clotted cream
vanilla ice cream
raspberry coulis.

Place the chocolate and butter in the top of a double boiler over simmering water.  Cook and stir until melted and well combined.  Set aside to cool.  Place the sugar, flour and eggs in the bowl of an electric mixer.  Beat until it is very thick and fluffy, about 5 minutes.  Fold in the melted chocolate mixture.  (At this point you can cover it and place it in the refrigerator to chill.  Proceed as follows when you are ready to bake them.

Pre-heat the oven to 180*C/350*F.  Butter 10 individual ramekins very well.  Divide the batter amongst them evenly.  Place on a baking tray and bake for 12 to 15 minutes, or until the edges are just firm and the centre is loose.  Remove from the oven immediately.  (They firm up upon standing, so you want to pretty much serve them right away!)  Dump them out onto individual serving plates and serve with your desired garnish.