Firstly melt the 50g of butter and brush it thickly over the inside of the muffin trays. Place them in the freezer for 5 mins to chill, then brush more butter into the holes. Once the melted butter is used up dust each muffin hole with cocoa powder, tipping the moulds and tapping off the excess, so all the butter is covered in a fine layer.

Gently heat the remaining 200g of butter and 200g of chocolate in a large heatproof bowl in the microwave in bursts of 30 seconds stirring frequently until they are both completely melted. This can also be done in a bowl over a pan of simmering water. Once melted and well mixed, leave this to one side to cool.

Whisk the eggs and egg yolks with the cater sugar until it is pale and the whisk leaves a trail which remains for 2 seconds. Sift and gently fold the flour and salt into the egg mixture.

Fold in the chocolate mixture, only adding a third at a time until it is completely mixed through.

Fill each muffin hole to the top, there should be just enough mixture to fill all 12 holes.

Place the tins in the fridge for 30 mins while you wait for the oven to heat to 200C /180C fan/Gas 6.

Bake the fondants for 10 minutes. (You may need to experiment with times depending on your oven and how gooey you like your fondant!)

Gently remove the fondants from each muffin hole and place on plate. Serve with whipped cream or vanilla ice cream.

If you want to freeze the fondants you can bake them from frozen, just add 5 minutes to the cooking time.