1. PREP — Brush 6 × 150ml ramekins with melted butter, chill, then dust with dutch cocoa. Refrigerate. 2. CHOCOLATE BASE — Melt 200g dark couverture and 200g butter over a bain-marie until glossy. Cool to ~35°C. 3. EGG LIAISON — Whisk 150g whole eggs (3 eggs) + 60g egg yolks (3 yolks) with 100g caster sugar at high speed for 5–6 min to ribbon stage. 4. FOLD — Fold the cooled chocolate into the egg mixture in 2 additions. Sift in 60g plain flour and fold until just combined. 5. FILL & CHILL — Ladle batter into prepared moulds to 2cm below the rim. Refrigerate minimum 2 hours (up to 24 hours). 6. BAKE — Preheat to 200°C fan. Bake from fridge: 12 min = fully molten, 13 min = thick-flowing, 14 min = just-set centre. 7. SERVICE — Rest 30 seconds. Run a palette knife around the edge. Invert onto a warm plate. Dust with icing sugar. Serve within 60 seconds.
Yield: 6 portions · Prep 25 min · Bake 13 min
Ingredients
200 g Dark Couverture 64%
200 g Unsalted Butter (83%)
150 g Whole Egg
60 g Egg Yolk
100 g Caster Sugar
60 g Plain Flour
15 g Dutch Process Cocoa (for dusting)
Method
Mould Preparation Melt 20g of the butter and use a pastry brush to coat 6 × 150ml ramekins thoroughly. Refrigerate for 5 minutes. Dust each chilled mould with dutch process cocoa: rotate to coat all surfaces evenly, then firmly tap out all excess. Return to the refrigerator until ready to fill.
Chocolate & Butter Base Place 200g dark couverture 64% and 200g unsalted butter in a heatproof bowl over barely simmering water. Stir until completely melted and glossy. Cool to 35–40°C before combining with eggs — if too hot it will begin cooking the proteins.
Egg & Sugar Liaison — Ribbon Stage Combine 150g whole eggs (3 eggs), 60g egg yolks (3 yolks), and 100g caster sugar. Whisk on high speed for 5–6 minutes until thick, pale, and at ribbon stage. The batter should form a ribbon that sits on the surface for 3 seconds before dissolving.
Assembly & Chilling Fold the cooled chocolate into the eggs in 2 additions. Sift in 60g plain flour and fold until just combined. Fill each prepared mould to 2cm below the rim. Cover with cling film and refrigerate for a minimum of 2 hours, up to 24 hours.
Baking — Critical Timing Preheat to 200°C fan. Bake from the refrigerator for 12–14 minutes: 12 min = fully liquid, 13 min = thick-flowing (restaurant classic), 14 min = just-set. Calibrate with your first batch and note the correct time for your oven.
Service Rest exactly 30 seconds. Run a palette knife around the edge. Invert onto a warm plate and lift the mould. Dust with icing sugar. Serve within 60 seconds. The molten centre sets to fudge if left waiting.
