Preheat oven to 425°F (220°C). Grease and flour eight ramekins.

In a heatproof bowl set over a saucepan of simmering water (or in the microwave), melt the chocolate and butter together, stirring until smooth.

Chocolate and butter are completely melted and smooth

Remove from heat and let cool slightly.

In a separate bowl, whisk together the eggs, egg yolks (2 whole), and sugar until pale and slightly thickened.

Pale and slightly thickened egg mixture

Gently fold the melted chocolate mixture into the egg mixture. Stir in the vanilla extract (1 tsp) and salt (⅛ tsp).

Sift the flour over the chocolate mixture and gently fold until just combined. Be careful not to overmix.

Flour is just incorporated, no streaks remaining

Divide the batter evenly among the prepared ramekins.

Bake for 12-15 minutes, or until the edges are set but the center is still soft. The baking time will vary depending on your oven.

Edges are set, center jiggles slightly when shaken • A rich chocolate aroma fills the kitchen

Let the fondants stand for 1 minute before inverting onto plates.

Serve immediately. Dust with cocoa powder or powdered sugar, if desired. A scoop of vanilla ice cream complements the richness of the fondant.