Chocolate Fondant Mini-Cakes

DIRECTIONS

• Preheat oven to 425°F.
• Butter 6 - 2/3 cup - ramekins.
• Dust lightly with cocoa.
• Melt the butter and bittersweet chocolate over very low heat in a double boiler.
• Set aside.
• In a bowl, beat the eggs, egg yolks and sugar until pale.
• Add the melted chocolate preparation and stir well.
• Sift the flour and carefully fold it into the mixture.
• Bake in the lower third of the oven for 9 - 11 minutes.
• The tops of the cakes should be cooked and the centres still liquid.
• Let the cakes rest for a minute before turning them onto plates.
• Dust with icing sugar or cocoa before serving.