70gsalted dark chocolate - I used Lindt Touch of Salt
120gdark brown sugar
1tspmesquite powdermaca or lacuma would work well too
Butter four ramekins and dust with cocoa powder.
Melt the butter in a pan over very low heat with the chocolate. Leave to cool a little.
Whisk the eggs and sugar using electric beaters until thick and tripled in volume.
Sift in the dry ingredients and fold in as carefully as possible so as not to lose the air gained by whisking.
Spoon into the prepared dishes.
Bake at 180°C 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. Eat straight away so that you get pools of molten chocolate running out when you cut into them.
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.