You can make these puddings up to two days in advance. Simply put the raw mixture into the moulds and chill in the fridge until needed.
Pop straight into the oven, from the fridge, for 16-18 minutes. The fondants are delicious with ice cream or a splash of double cream.
Preheat the oven to gas mark 4/180°C. Grease six 200ml pudding moulds with a little butter and dust with flour, shaking out the excess. Place on a baking tray.
Melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water until smooth. Remove the bowl from the pan and leave to cool.
Meanwhile whisk the eggs, yolks and sugar in a large bowl, using an electric whisk, until very thick and pale (it should leave a trail when the whisk is lifted out of the mixture).
Fold the chocolate mixture and flour into the whisked eggs until just combined. Divide the mixture equally between the prepared pudding moulds.
Bake in the oven for 13-15 minutes then remove from the oven and set aside for 3-5 minutes. Using a tea towel, invert on to plates and carefully remove the moulds. Serve.
125g unsalted butter, plus extra for greasing
25g plain flour, plus extra for dusting
200g at least 70% cocoa-solids plain chocolate
2 medium eggs
2 medium egg yolks
125g caster sugar