Joe made these to finish off a great meal and they were delicious. They use ground almonds and cornflour instead of normal flour.

Chocolate fondant pudding

INGREDIENTS:
250g dark chocolate (70%)
110g unsalted butter
80g ground almonds
4 eggs, separated
80g cornflour
180g caster sugar

Line your ramekins with chocolate shavings (80g out of the total 250g of chocolate) or sprinkle with cocoa powder and use 170g of dark chocolate for the recipe.

Melt the chocolate over a bain-marie. Add the butter, cornflour, ground almonds and four egg yolks.

Whisk the egg whites until they are stiff. Gradually incorporate the sugar and then gently fold in the chocolate mixture.

Pour into the moulds and bake in a 180ºC oven for 15 minutes or until set.

If you like, you can half-fill the ramekins and put a surprise in the middle (chocolate truffle, chocolate button, strawberry) and fill with the other half.