Bake at 180℃ (160℃ fan, 350℉, Gas 4) for 10 minutes.
Leave to cool for a couple of minutes, then run a knife around the edges of the fondant and turn out onto plates. Alternatively serve direct from ramekins.Eat straight away so that you get pools of molten chocolate running out when you cut into them.
Notes
Can be made in advance up to the point of placing the mixture in the ramekins. Keep in the fridge until ready to bake. You may need an extra couple of minutes cook time.Instead of salted chocolate, use plain chocolate together with a good pinch of sea salt.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.