Chocolate fondant

Ingredients

·         50g melted butter, for brushing

·         cocoa powder, for dusting

·         200g good-quality dark chocolate, chopped into small pieces

·         200g butter, in small pieces

·         200g golden caster sugar

·         4 egg and 4 yolks

·         200g plain flour

·         Caramel sauce (see 'Goes well with') and vanilla ice cream 

Method

1.    First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with 1 the next mould.

2.    Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.

3.    In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.