Chocolate fondants

Preheat the oven to 170°C/325°F/gas mark 3. Butter four dariole moulds with a little butter then shake the cocoa powder around each one to coat it. Melt the butter and chocolate together in a bowl over simmering water. Whisk together the eggs, egg yolks and sugar, until light. Fold in the melted chocolate and butter and then the flour. Divide between the four dariole moulds and cook for 17-18 mins. The fondants should still be very ‘springy’ on top. Gently run a knife around the edge before turning them out onto a plate. Serve dusted with more cocoa powder and a dollop of cream fraiche.