1. First you need to prepare your moulds. Using upward strokes, brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer and when it has dried brush more melted butter over the chilled butter and add a spoonful of cocoa butter into the mould. Tip the mould over to make sure that the butter has been entirely covered with cocoa powder. Use any remaining powder for the next mould.
2. Place a bowl over a pan of barely boiling water and then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Let it cool for 5-10 minutes.
3. In a separate bowl, whisk the eggs and yolks together with the caster sugar until thick and foamy. Sift the flour into the eggs and beat together.
4. Pour the melted chocolate into the eggs mixture in three parts, making sure you beat well between each addition.
5. When the mixture is smooth like a loose cake batter tip the fondant batter into a jug and then evenly divide between the moulds.
6. Heat over to 200°C/ fan 180°C. Place the fondants on a baking tray and then cook for 10-12 minutes until the tops have formed a crust and the sides are slightly bursting out of the sides. Remove from oven and leave to sit for 1-2 minutes.
7. Loosen the fondants by moving the tops very gently so they come away from the sides and ease them out of the moulds. When the fondant is loose in the mould leave it there until the plate is prepared.
8. Serve the caramel or ice cream first on the plate and then the fondant next to it.