Chocolate Fondant

Recipe from Delicious (Australian Mag) Feb 08. Recipe is from Chef Philip Johnson of e'cco shares in Brisbane

200g good dark chocolate (the best you can find, try to avoid those with lots of sugar)
240g unsalted butter
4 eggs
90g castor sugar
30g plain flour
icing sugar - i don't put
(ground almond/hazelnut - i coat the ramekins with it and put it at the top to give texture)

Melt chocolate and butter (double boil, do not let the choc/butter mixture touch the water. This is the most difficult of the cake for me... i get so impatient to stir the mixture). Cool the mixture.

Beat eggs and sugar until light. Add in the choc-butter mixture and flour.

Pour into ramekins (i do not know/dare to use rings. Note, coat the ramekins with butter, and then flour and if u want to put the ground almonds/hazelnut, also coat it then. Pour in the chocolate fondant. Chill it for at least 2 hours.(I usually cover it with foil)

When about to eat, put it in the overn at about 200 degrees and bake it for 10 to 12 minutes (note if you have frozen it, it will take longer... but not too long, the centre should be gooey still)