Cyril Lignac's chocolate fondant

Preheat the oven to 180°C (fan). Butter and flour an 18–20 cm tin.

Break 200 g dark chocolate into the mixing bowl. Chop 10 sec / speed 8.

Add 120 g diced salted butter. Melt 4 min / 50°C / speed 2.

Transfer the melted chocolate and butter to a bowl and set aside. Rinse and dry the mixing bowl.

Insert the butterfly whisk. Add 4 eggs and 120 g sugar. Beat 4 min / 37°C / speed 3.5 until pale and foamy.

Add 80 g plain flour. Mix 20 sec / speed 3.

Remove the butterfly whisk. Pour in the reserved melted chocolate. Mix 30 sec / speed 3.

Pour the batter into the prepared tin.

Bake 20 to 30 min at 180°C; the centre should stay slightly soft. Turn out straight from the oven.