chocolate fondant

Nostalgia is featuring heavily in my week.  I'm officially addicted to Green & Black's white chocolate which reminds me of childhood slumber parties...  And a lovely lady left some of her New Zealand pics in the cafe for moi, there I was gazing at beautiful beaches and pohutukawa trees, spacious houses and pools in the garden wondering whatever I was doing in the UK. On the ridiculous side, someone ordered a skinny latte with caramel syrup and whipped cream which made me smile every time I thought of it and I made my first ever chocolate fondant et voila!

Ultimate Chocolate Fondant (Green & Blacks Organic Ultimate Chocolate Recipes The New Collection)
125g dark chocolate 
125g unsalted butter plus extra for greasing
4 large free-range eggs
75g caster sugar
50g self-raising flour, plus extra for dusting
Melt the chocolate and butter together in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water.  Stir until combined then cool.
Preheat the oven to 180C.  Lightly butter and flour 6X200ml pudding basins or dariole moulds.
Whisk the eggs and sugar together until light and pale and doubled in volume.
Fold the egg mixture into the cooled chocolate.  Sift in the flour and, using a large metal spoon, fold until combined.
Spoon the chocolate mixture into the prepared basins or moulds and bake for 8-9 minutes until risen - the key is to have a runny centre.  Loosen around each fondant with a knife and carefully turn out onto serving plates.
I have no special talents I am only passionately curious. Albert Einstein