Hot chocolate fondant

To begin with, it's really important that you prepare your 4 dariole moulds by brushing each one with melted butter and a sprinkling of flour to ensure the pudding slides out when ready to serve.

Next you make your ganache filling. Using a bain marie melt your dark chocolate and in a seperate pan bring your cream to the boil. Mix the two together and set aside in a container to be put inside the fridge until set. Once solid using a teaspoon make balls of ganache. This will be your melt in the middle filling.

For the fondants, still using a bain marie, melt the butter and add the dark chocolate. Stir until melted and combined. Whisk the eggs and sugar together and pour into the chocolate mixture. Add the flour and mix well until you have a smooth batter.

Now pour 1/3 of the fondant mixture into each of your dariole moulds, then refridgerate for 30 mins.

After 30 mins, place a ball of ganache on top of your 1/3 mixtures and pour the remaining fondant batter over the top.

Refridgerate for 1hour before baking.

Preheat the oven to 180C. Place the fondants in the oven on a baking tray and bake for 9 minutes. Don't peek until the 9 mins is over.

Carefully place each dariole mould upside down onto your serving dish. The fondant should slide out easily.

Serve with creme fraiche or vanilla ice cream.