100 g dark chocolate
80 g sugar
100 g butter
20 g flour
½ teaspoon of natural vanilla extract
Break the chocolate into pieces and place in a small saucepan. Add the butter and sugar. Melt them in a water bath. Stir constantly. Cool slightly (until the chocolate does not burn your finger when dipped in).
Whisk the eggs in a bowl and pour in a thin stream into the chocolate. Then add the flour and vanilla. Divide the mixture into cream ramekins, buttered. Place in the freezer for at least 1 hour. They can also be prepared in advance and wait for the right time in the freezer.
Preheat the oven to 220°C. Remove the ramekins from the freezer and bake 10 to 12 minutes (depending on their size). As my oven cooks slowlier than a normal one, my fondant would have supported another 1-2 minutes of cooking for a better crust.
Serve the chocolate fondant slightly chilled, but still hot.