Line a pudding cup with vegetable oil and leave it to sit for later. If you're going to give these cakes as a present, put a paper cup in the pudding cup. In the photo I used cupcake sized paper cups.
Put your butter and broken up chocolate into a heat resistant bowl, and warm it for 1 minute and 20 seconds at 600w in the microwave. Take it out before the chocolate melts, and let it melt on its own.
Preheat the oven to 180°C.
Add sugar to the bowl and mix it in.
Add and mix in the eggs.
Add and mix in the cocoa powder.
Pour about 50 g of the batter into each cup and once the oven is done preheating, bake for 9 minutes.
When they're done baking, use a plate as a lid, flip the cups over, and shake them to get the cakes out. Now your creamy chocolate fondant is done.
If you don't have a mold to use, just place paper cups on a cooking sheet and pour the batter in directly, filling about 90% of the way.
After the oven preheats, cook for about 8 minutes in the oven and your creamy chocolate fondant is complete.
If you don't have pure cocoa powder, use normal cocoa powder and add one tablespoon of sugar.
These are cupcake fondant that I made in a muffin mold "No need for flour, Easy Cup Fondant" Recipe ID: 328683.
A little healthy but still rich and chocolatey "Non-oil and easy Rich Chocolate Gateau" Recipe ID: 1325438.
And here's one that doesn't use chocolate for those eating with little kids: "Made just with cocoa powder Simple Chocolate Gateau" Recipe ID: 252100.
Story Behind this Recipe
I couldn't help but feel that the thick juicy chocolate in the center was undercooked so I now make chocolate fondant without any flour. My second oldest daughter emailed me asking if these could be made without a mold, so I added step 9. I hope you can all enjoy the thick, creamy, and delicious chocolate.
In my oven, 8 minutes leaves the chocolate too syrupy, but 10 minutes is a little too much, so 9 minutes is just right. If the cakes cool down, the chocolate center tastes like a truffle and I like that, but you can always microwave the cake for 20 seconds at 600w to get the center thick and creamy again. Be careful not to burn yourself when flipping the cakes at step 8.