Step 1. Prepare the Ramekins and Preheat Oven

Preheat your oven to 200°C (390°F). Grease each ramekin with butter and dust lightly with cocoa powder to prevent sticking.

Step 2. Melt the Chocolate and Butter

In a heatproof bowl over a double boiler, melt the chopped dark chocolate and butter together. Stir occasionally until smooth. Alternatively, melt them in the microwave in 20-second intervals, stirring in between. Set aside to cool slightly.

Step 3. Whisk Eggs and Sugar

In a large mixing bowl, whisk the eggs and caster sugar together until light and frothy, about 2-3 minutes. This step helps create a slightly airy texture on the outer layer of the fondant.

Step 4. Combine the Mixtures

Gradually pour the melted chocolate and butter into the egg mixture, whisking constantly to prevent the eggs from scrambling.

Step 5. Fold in the Flour

Sift the flour into the chocolate mixture and gently fold until just combined. Be careful not to overmix, as this could make the fondant less gooey.

Step 6. Fill the Ramekins

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Step 7. Bake the Fondants

Place the ramekins on a baking tray and bake in the preheated oven for 10-12 minutes. The edges should be set, but the center should remain soft and gooey.

Step 8. Serve and Enjoy

Allow the fondants to cool for a minute, then carefully turn each ramekin upside down onto a serving plate. Gently lift off the ramekin, and serve the fondants immediately with a scoop of vanilla ice cream or a dollop of whipped cream.