Melt the butter and chocolate on a low heat. Beat together the eggs and sugar until the mixture becomes a compact, foamy texture. Add the melted butter and chocolate and gently mix in the flour and the piment d'espelette.
Fill the moulds with the mixture so that they are filled 3/4 of the way up. Cook at 200°C for 6 minutes or to taste. The fondant can be served hot or cold
«The fonadant can be cooked for 4 1/2 to 8 minutes depending on how runny you would like the mixture to be.»