• 50g melted butter
  • cocoa powder for dusting
  • 200g good quality dark chocolate
  • 200g butter, cut into small pieces
  • 200g golden caster sugar
  • 4 eggs and 4 egg yolks
  • 200g plain flour
  • vanilla ice cream to serve
  1. Prepare your moulds. Brush each mould with melted butter and place in the freezer for a few minutes. Then brush with butter again and dust with cocoa powder.
  2. Gently melt your butter and chocolate together in a bowl over a pan of barely simmering water. Remove from  heat and stir until smooth and leave for 10 minutes to cool slightly.
  3. In a separate bowl, whisk the eggs and egg yolks together with the sugar until thick and pale and your whisk leaves a trail. Sift the flour into the eggs and fold together.
  4. Pour the melted chocolate into the egg mixture in thirds, beating well after each addition until all added and you have a loose batter.
  5. Tip this batter into a jug and pour evenly into your moulds. You should have enough for 7 so you always have a spare in case one does not come out well. These can now be frozen for up to 1 month.
  6. To cook from frozen, heat oven to 200C/180 Fan/Gas 6. Cook fondants for 15-17 minutes, until the tops have formed a crust. Let them rest for 1 minutes when they come out of the oven.
  7. Loosen the fondants very gently from the sides and turn out onto plates and top with ice cream. Serve.

Recipe by Gordon Ramsey