Preheat your oven to 200°C (390°F). Lightly butter four ramekins and dust them with cocoa powder, tapping out the excess.
Gently melt the chopped dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth and glossy. Remove from heat and let cool slightly, filling your kitchen with a rich chocolate aroma.
In a separate bowl, whisk the eggs, egg yolks, and caster sugar together until the mixture turns pale, thickens slightly, and you can see a gentle ribbon when you lift the whisk—about 2 minutes.
Pour the slightly cooled melted chocolate into the egg mixture, folding gently with a spatula until well combined and smooth, filling your kitchen with a decadent chocolate scent.
Sift the flour and cocoa powder into the bowl, then fold gently until just incorporated, ensuring your batter remains airy and smooth.
Divide the batter evenly among the prepared ramekins, smoothing the tops with a spatula for an even surface.
Bake the fondants in the preheated oven for exactly 12-14 minutes. The edges will be set but the center should still jiggle gently when nudged, promising that molten core.
Once baked, let the fondants rest for 1-2 minutes outside the oven. This brief pause helps the centers settle for easier unmolding.
Gently run a thin knife around the edges of each ramekin to loosen the sides, then carefully invert onto serving plates—watch as the rich, gooey center flows out in a glossy stream.
Serve immediately, dusted with a little powdered sugar or alongside a scoop of vanilla ice cream for a perfect indulgence.
