185g dark chocolate, 70% cocoa solids, coarsely chopped
185g butter, diced
4 eggs
4 egg yolks
90g Chelsea Caster Sugar
150g plain flour
25g Dutch cocoa powder, plus extra for dusting
1 block white chocolate, small

Melt chocolate and butter in a bowl over a pot of simmering water and stir until smooth.
Whisk eggs, yolks and sugar with an electric mixer until light and fluffy.
Fold chocolate into egg mixture, sieve in flour and cocoa and fold gently to combine.
Spoon fondant mix into 8 buttered and floured 200ml ramekins or metal moulds.
Fill to three-quarters, press 2 pieces of white chocolate into the centre of each fondant.
Smooth the top of each fondant with the back of a teaspoon, then refrigerate.
Preheat the oven to 180C. Bake the fondants for 6-7 minutes or until just set and soft in the centre — a bamboo skewer should come out wet. Allow to sit for 1 minute before very carefully turning out of moulds and dusting with a little extra cocoa.