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imageNo, I am not referring to Mozart or anything classical music related. Unfortunately, that is a field I know very little about and if I did try to blog about it am bound to say something completely out of line and inappropriate. This is a very rich and decadent chocolate dessert. Now that I have your complete attention, let me tell you a bit more about today’s recipe. These are individual servings of a fondant or moelleux, a type of soft centered molten lava dessert. Rather rich, intense chocolate flavour with a surprise in the center of white chocolate. Just before popping them in the oven, you insert a square of white chocolate in the center of your mixture and it makes for a lovely little touch when you put your spoon into the gooey dark chocolate only to taste a bit of sweet white chocolate as well. Use the best quality chocolate you can find as it really makes a difference. I used Lindt today.

Serves 6


150 g / 5 oz dark chocolate, at least 70%
100 g / 3 1/2 oz  white chocolate, good quality
5 eggs
1 teaspoon piment d’Espelette or 1/2 teaspoon chilli powder
165 g / 6 oz butter + 20g / 1 tablespoon for the ramekins
95 g / 3 oz  sugar
95 g / 3 oz  flour + 1 tablespoon for the ramekins


Preheat the oven to 260 C / 500 F
Butter and flour 6 ramekins
Reserve 6 squares of white chocolate on one side
Grate the remainder of the white chocolate to make large shavings, set aside
In a bowl, break the dark chocolate, add the butter and melt over boiling water in a bain marie or in the microwave
In another bowl, whisk the eggs, sugar and flour by hand until smooth
Add the chocolate-butter mixture while whisking continuously
Divide the mixture between the 6 ramekins filling to about 2/3s
Place a square of white chocolate into the center of each ramekin
Bake for about 6 minutes – the middle must remain soft and runny
Leave to cool a few minutes
Add the shavings of white chocolate and sprinkle a little piment d’espelette or chilli powder


Made in a silicone muffin tray.