This recipe makes a rich, melt-in-your-mouth fondant au chocolat without using butter or flour. Finely chopped couverture sweet chocolate is melted in a double boiler with heavy cream and cocoa powder. This melted chocolate is then gently mixed with separately beaten eggs and granulated sugar. The mixture is poured into ramekins and baked in the oven, resulting in a truly authentic fondant au chocolat that is moist on the outside and melts in the center. It's perfect for a home café experience or for entertaining guests.