Chocolate fondant

Preparing your moulds:

Using upward strokes, brush the melted butter around the inside of the pudding mould. Place in the fridge or freezer.

Brush a second coating of melted butter over the chilled butter, and add a teaspoon of cocoa powder.

Tip the mould so the powder coats the butter. Shake any excess cocoa back into the jar.

Place a bowl over a pan of simmering water and slowly melt the chocolate and butter.

Remove bowl from the heat and stir until smooth. Leave to cool for 10 mins.

In a separate bowl cream the eggs and yolks together with the sugar until thick and light yellow (to ribbon stage).

Then sift the flour into the eggs and beat together. Add chocolate slowly into the egg mixture stirring until well combined.
   
Pour the fondant batter evenly into the moulds.

Chill for at least 30 mins before baking.

The fondants can be frozen for up to a month and cooked from frozen.

To bake from frozen, add an extra 5 mins to the cooking time.
   
Heat oven to 200°C

Place the fondants on a baking tray and cook for 10-12 mins until the tops have formed a crust and are starting to come away from the sides of the moulds.

Remove from oven and leave to sit for 1 min before turning them out.
   
Loosen the fondants by gently moving the tops and unmould.

Place the fondant in the middle of the plate and serve with either vanilla pod whipped cream or ice cream.

Serving suggestion:

Take one tin of black cherries and place in a pot.

Add one teaspoon cinammon and one star anise and cook on medium for 10 minutes.

Serve on the side.