© BBC Good Food
50g/2oz butter, plus extra for greasing
cocoa powder, for dusting
150g bar dark chocolate (50 per cent cocoa solids is fine), chopped into chunks
1 egg, beaten
2 tbsp plain flour
2 tbsp pecan nuts, toasted and chopped very finely
1 tbsp golden caster sugar
1. Heat oven to 220C/fan 200C/gas 7. Butter 2 individual pudding basins (about 200ml capacity), then dust generously with cocoa powder. Melt the chocolate with the butter in a bowl over simmering water or in a microwave and stir until smooth. Gradually stir in the egg, then flour, nuts, sugar and a pinch of salt, and beat gently until everything is combined, but still runny.
2. Divide the mixture between the pudding basins. These can now be chilled for up to a day ahead. Bake for 15 minutes (or 18 minutes if chilled). Turn out onto small plates and serve with ice cream. Fondants should be cooked on the outside and molten in the middle.
847 calories, protein 12g, carbohydrate 56g, fat 65g, saturated fat 32g, fibre 6g, salt 0.54g.