Method

• 1.
  Preheat oven to 195°C/175°C fan-forced.
• 2.
  Break the chocolate into small pieces, place in a heatproof bowl with the butter and set over a pan of gently simmering water (don't let base of bowl touch the water) until melted. Stir until combined, then set aside to cool a little.

• 3.
  Meanwhile, generously butter 4 x 1-cup (250ml) capacity metal dariole moulds and dust the inside with cocoa powder to coat completely. Put into the fridge to chill.
• 4.
  Using an electric hand whisk or balloon whisk, whisk the eggs, sugar and a pinch of fine salt together until thick, pale and mousse-like. Add the melted chocolate mixture in a thin, steady stream, whisking constantly, until thick, smooth and glossy.
• 5.
  Sift the flours together over the mixture and fold in gently, using a spatula or large metal spoon, until fully incorporated. Pour the mixture evenly into the moulds.
• 6.
  Bake for 10-12 minutes, until the fondants are risen and firm on the top, but still wobbly if pressed. The top should look like cake; not glossy at all. Check after 8 minutes, just in case your oven is a little too hot.
• 7.
  Using a cloth to protect your hand, tip each fondant out onto a plate almost immediately and tuck in! Whipped cream is an excellent companion.