Chocolate fondants

Brush the inside of four dariole or pudding moulds with melted butter. Tip the cocoa into one and turn it to coat the inside, holding it over another mould to catch any cocoa powder that escapes. Repeat with the other moulds.

Put the butter and chocolate into a heatproof bowl. Set the bowl over a pan of simmering water, making sure the bowl doesn’t touch the water, and stir occasionally until melted. Alternatively, melt in short bursts in the microwave. Allow to cool slightly.

Beat together the eggs, sugar and a pinch of salt with an electric whisk until pale and moussey (the mixture should almost double in volume) – this will take 3-4 mins. Gently fold in the melted chocolate and butter, then the flour, being careful not to knock out too much air. Spoon into the prepared moulds, stopping just below the top. Chill for at least 1 hr.

Heat the air fryer to 180C. Cook the puddings for 10 mins, until the tops are set and coming away from the sides of the moulds. Leave to stand for 1 min, then serve in the moulds or turn out onto plates and serve with ice cream or double cream.