Editing Culinary/Recipes/Chocolate fondant (section)

== Method ==

* Preheat your oven to 200°C (392°F). Grease a small (about 125ml or 1/2 cup capacity) ramekin or oven-safe cup with butter. Dust the inside with sugar or cocoa powder and tap out any excess.

* In a microwave-safe bowl or a double boiler, melt the dark chocolate and unsalted butter together until smooth. If using a microwave, heat in 15-20 second intervals, stirring in between to avoid overheating. Let it cool slightly.

* In a separate bowl, whisk the egg and granulated sugar until well combined and smooth.

* Gently fold the melted chocolate and butter mixture into the egg and sugar mixture.

* Sift the all-purpose flour and a pinch of salt into the mixture and fold it in until just combined. Be careful not to over mix; you want a smooth batter.

* Pour the batter into the greased and sugar coated ramekin.

* Place the ramekin on a baking sheet and bake in the preheated oven for about 10-12 minutes. The cake is done when the edges are set, but the center is still soft.

* Carefully remove the ramekin from the oven, and let it cool for a minute or two.

* Run a knife around the edge of the ramekin to loosen the cake, then invert it onto a plate.

* Serve immediately, either plain or with a scoop of ice cream or a dusting of powdered sugar.