Chocolate Fondant

This chocolate fondant is a fairly standard mix, but I kind of think it's one of my favorite standby puddings, you know, the sort of thing that you can knock up fairly quickly  from ingredients from the store cupboard, great for when you have dinner guests at short notice. Talking of short notice, if you get organised & make a batch they can be frozen & cooked straight from the freezer.         Butter  100g                  Melted butter & cocoa powder for lining & dusting   Chocolate 100g  Caster Sugar 100g  Eggs 2  Egg yolks 2  Plain flour 100g Melt the extra butter; use this for brushing the ramekins. Then dust with the cocoa.When they’re lined refrigerate or freeze Melt chocolate & butter over a bowl of simmering water, allow to cool for ten minutes  (do not over heat) In a seperate bowl whisk the eggs, egg yolks & sugar, until  it goes ribbony Carefully mix in the sieved flour. Add cooled chocolate, in three stages, a third at a time, beat in Place mixture into prepared moulds & bake for 10-12 minutes at 180-190 °C (gas 6) until set but still soft in the centre Leave to stand for 2 mins after removing from oven, then turn onto serving plate. Best for me served with fresh crushed raspberries & vanilla ice cream, or if you fancy a really rich pud, with caramel sauce. Enjoy!