First, grease 4-6 molding cups with butter and refrigerate until chilled. Apply another coat of butter and set aside. Preheat oven to 200 C.

Melt dark chocolate and butter. You can either melt them over low heat or by holding a bowl with ingredients over a pot of boiling water. Ensure that water does not touch the bowl.

Once melted, grab a fresh bowl and combine eggs, yolks and sugar. Whisk vigorously to combine. Stir the flour in slowly until the mixture is thick. If it’s too thick, add one more egg.

Stir melted chocolate butter into the egg-flour mixture slowly, mixing after every small addition. Pour the fondant carefully into molds and refrigerate for 20-30 minutes.

Bake fondant fro 12 minutes or until it starts to separate from the side of the moulds. A crust should have formed on top. Gently loosen the fondant and tip it out of the moulds onto plates. Serve.