200g dark chocolate
240g unsalted butter, diced
90g caster sugar
30g plain flour, sifted
icing sugar, to dust
Grease six small souffle dishes and lightly dust with flour, shaking off any excess.
Chop the chocolate. Put chocolate and butter in a heatproof bowl, set over a pan of simmering water (don't let the bowl touch the water) and allow to melt, stirring occasionally, until smooth. Remove from heat and cool to room temperature.
In a separate bowl, whisk the eggs and sugar together until thick and pale. Fold in chocolate mixture, then fold in flour. Pour into souffle dishes and chill for at least 2 hours.
Preheat the oven to 200C. Bake the fondants for 10-12 minutes until set - they should be cooked on the outside but runny in the centre.
Remove from the oven and allow to sit for a moment before serving. Dust with icing sugar and serve immediately with cream or ice cream.