CHOCOLATE ORANGE FONDANTS

130g (4½oz) Unsalted butter
130g (4½oz) Dark chocolate (70% cocoa solids)
3 Eggs
1 Egg yolk
100g (3½oz) Icing sugar
2 Oranges, zest only
70g Plain flour
1tbsp Cocoa powder
1tsp Baking powder

Melt the butter and chocolate in a heatproof bowl, placed over a pan of barely simmering water.

Combine the eggs and yolk with the icing sugar and orange zest, stir into the chocolate and butter mixture.

Sieve the flour, cocoa and baking powder and fold into the cake batter. Leave this mixture to rest for one hour.

Brush 6 ramekins with melted butter and dust-out with cocoa powder.

Pipe the rested cake batter into the prepared ramekins, and chill for a minimum of 3 hours or longer - 12 hours is ideal.

Bake the puddings at 180/gas 4 for between 8-10 minutes. The sponge should be just set, and the centre still a little soft.

Leave to rest for 2 minutes before serving.