Grease 6 x 180 ml (or 8 x 125-ml) capacity ramekins generously with the soft butter then place in the fridge for a while for the butter to harden.
Meanwhile, cut circles from baking paper to fit snugly into the bottom of the ramekins (cartouche). Now repeat greasing the ramekins generously with soft butter, the paper cartouche included.
Sprinkle the insides of the ramekins with a little cocoa powder.
Shake and tilt the ramekins so that the cocoa covers the butter.
Tip out excess cocoa and return the ramekins in the fridge.
Over a saucepan of softly simmering water, place a glass or metal bowl. Ensure that the bottom does not touch the water.
Add the chocolate and butter and allow to melt completely.
Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 minutes.
In a separate bowl and using an electric whisk, whisk together the whole eggs, yolks and sugar until thick and pale, trebled in volume and when lifted with the mixer whisks, the mixture leaves a ribbony trial.
Now sift together the flour, cinnamon and cocoa and using an ordinary dinner fork, fold it lightly and not too efficiently into the egg mixture.
Next, add a third of the chocolate mixture to the egg mixture and fold in lightly. Repeat with the remaining two thirds.
Do not over-mix the batter: your efficiency will knock the air out that took you a long time to whisk in!
Transfer the batter to a jug and pour it into the ramekins.
Bake in the oven preheated to 200ºC for 10–12 minutes until the tops are clearly cooked and the sides are slightly pulling away from the ramekins.
Remove from the oven, allow a minute’s resting before unmoulding the fondants onto individual serving plates.
Serve at once with any accompaniment or garnish that you fancy.
Reprinted with permission of I Love Cooking
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