Method

1. Grease inside with the butter the four 5cm x 6cm steel rings (or ramekins), then coat with the cocoa
2. Place the rings on baking paper on a baking sheet
3. Melt the chocolate and butter in a heat proof bowl set over a pan of simmering water (do not let the bowl touch the water). Stir to ensure that it doesn’t burn
4. Place the eggs and egg yolk into a bowl with the icing sugar and whisk until pale and fluffy
5. Slowly add the melted chocolate and butter, plus the arrowroot.
6. Whisk until the mixture has doubled its size, is thick and pale and leaves a trail on the surface
7. Carefully spoon the mixture into the rings (or ramekins) until they are 3/4 full
8. Chill in the fridge for 30 minutes
9. Preheat the oven 180C (160C fan/ gas mark 4) and transfer the fondants to the oven and bake for 8 minutes or until the tops have formed a crust
10. Remove the fondants from the oven and place on the plate they are to be served on. Carefully remove the rings if using them. Serve and enjoy!