Spelt Chocolate Fondant Cakes

Ingredients

Vegetarian, Gluten-free option

35 minutes preparation time + 10 minutes cooking time

45g (3 tablespoons) salted butter
350g good quality chocolate, roughly chopped (an even mix of milk and dark chocolate)
150g (3/4 cup) coconut sugar or brown sugar
4 eggs
1 1/2 teaspoons vanilla extract
60g (1/2 cup) spelt flour (you can also use plain/all-purpose flour if you prefer) OR (for a gluten-free option, use a GF baking blend or light buckwheat flour)
Pinch sea salt
Extra butter for greasing
Cocoa powder for dusting

Preheat your oven to 220°C/428°F.
Generously grease 6 small pudding moulds with butter. Dust the moulds with cocoa powder, ensuring they're evenly coated. Place the moulds on a baking tray and set aside.
Melt the butter and chocolate over low heat and set aside to cool slightly.
In a large mixing bowl, whisk the eggs, sugar and vanilla together for a minute or two, it should be well mixed and 'frothy'.
Fold in the flour and pinch of salt, followed by the melted chocolate.
Divide the mixture evenly among the prepared moulds.
Place the tray of filled moulds into the preheated oven and bake for 10 minutes.
Remove from the oven and let the cakes sit for a few minutes before turning them out.
Carefully turn the cakes out onto plates and serve immediately.
Serve with fresh cream or ice cream, and enjoy!

NOTES

Baking Moulds: Ensure your pudding moulds are properly greased and dusted with cacao powder to prevent the cakes from sticking. This step is crucial for achieving the desired shape and texture.
Chocolate Quality: Use good quality chocolate for the best flavour and texture. A mix of milk and dark chocolate adds depth to the flavour, but you can adjust the ratio according to your preference.
Mixing Batter: When folding the melted chocolate into the batter, ensure it has cooled slightly to prevent scrambling the eggs. Gentle folding will help maintain the airy texture of the cakes.
Baking Time: Keep a close eye on the cakes while they're in the oven as they bake quickly. Over-baking can result in a loss of the fondant centre, so it's essential to remove them promptly once the edges are set but the centre is still soft.
Serving: These cakes are best served warm immediately after baking. They can be enjoyed on their own or with a dollop of fresh cream or a scoop of ice cream.
Gluten-Free Option: If you opt for a gluten-free version, substitute spelt flour with a gluten-free baking blend or light buckwheat flour.
Storage: These cakes are best consumed on the day they're made. However, any leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat gently in the microwave or oven before serving to re-melt the centre.