Dark chocolate fondant with salted caramel

Brush six 175 ml dariole moulds with soft butter using upward strokes. Chill, brush again, then dust with cocoa and tap out the excess.

Melt the butter and chocolate together in a bowl over barely simmering water. Leave to cool slightly.

Whisk the eggs, yolks and sugar until thick and pale, about 5 minutes, so the mixture leaves a trail on the surface.

Fold in the chocolate, then sift over the flour and salt and fold gently until just combined.

Divide between the moulds and chill for at least 30 minutes, or up to 24 hours.

Heat the sugar in a heavy pan over medium heat, swirling rather than stirring, until it melts into a deep amber caramel.

Take off the heat and carefully whisk in the warm cream, which will bubble up, then the butter and salt. Keep warm.

Heat the oven to 200°C (180°C fan) with a baking tray inside. Bake the fondants on the hot tray for 10 to 12 minutes, until risen with a firm crust and a slight wobble in the centre.

Rest for 1 minute, run a thin knife around each one and turn out onto warm plates. Spoon caramel alongside and serve with crème fraîche.