Step-by-step preparation:

Chocolate base: Break the chocolate into pieces, add the butter. Melt in a water bath or in the microwave (in 15-second pulses), stirring constantly with a wooden or silicone spatula until smooth and shiny. Let cool slightly.

Egg mass: In a separate bowl, beat the eggs with sugar and a pinch of salt. You don't need to beat until thick, just enough for the sugar to dissolve and the mass to lighten slightly.

Connection: Carefully pour the warm chocolate into the egg mixture, stirring constantly. Add the sifted flour and mix gently again until there are no lumps.

Preparing the molds: Grease ceramic or silicone molds thoroughly with butter and sprinkle with cocoa (this will help the fondant slide easily onto the plate and will not leave white traces of flour on the dessert).

Baking: Preheat oven to 210°C. Pour batter into molds (filling 3/4 full). Bake for exactly 7-9 minutes.

Tip: Focus on the edges - they should be cooked through, while the center should remain soft and slightly "trembling".

Serving: Let the fondant stand for 1-2 minutes in the mold, then carefully invert onto a plate.

Enjoy!