Ingredients (Serves 4)
Preparation
Preheat your oven to 180°C (thermostat 6).
Melt the dark chocolate with the water over low heat or in a bain-marie for a smooth consistency.
Stir in the butter until fully incorporated and silky.
In a separate bowl, whisk the eggs and sugar until light and fluffy. Fold in the flour and yeast, then gently mix in the chocolate mixture.
Pour into a buttered mold and bake for 25 minutes at 180°C. The edges will set, but the center should remain molten for that signature fondant texture.
