Dark chocolate fondants with liquid toffee centres

Method

• step 1

  Butter 6 small (150ml) pudding basins and dust with cocoa powder, shaking out the excess. Heat the oven to 180C/fan 160C/gas 4.

• step 2

  Melt the butter and chocolate together in a microwave or in a bowl set over, not in, a pan of simmering water.

• step 3

  Whisk the eggs, egg yolks and sugar together until pale and thick. Fold in the chocolate mixture, sift in the flour and cocoa and fold in with a large metal spoon or a spatula. Divide between the moulds, filling each one three-quarters full. At this stage, the puddings can be covered with clingfilm and chilled for up to 5 hours; bring them back to room temperature before cooking or add another minute onto the cooking time.

• step 4

  Press two toffees together to make one large toffee and submerge each in a pudding, making sure they aren't visible. Place the puddings on a baking sheet and cook for 10 minutes. Leave to rest for half a minute before running a sharp knife around the edges and turning out onto serving plates. Dust with cocoa before serving.