Preheat an oven to 180'C.
Dice the butter and place with the chocolate over a pot of hot water to melt.
Stir every so often to avoid the chocolate getting too hot and splitting.
When the butter and chocolate have completely melted, take off the heat and stir to combine into a smooth consistancy.
In another bowl, combine the whole eggs and sugar, and stir to combine.
Zest the orange into the flour, add the flour to the egg mix, and whisk to get rid of any lumps.
When the sugar is dissolved, pour in the chocolate mix and stir to combine, again into a smooth, even coloured mix.
Soften the 50g of butter in a small saucepan or a microwave.
Using a pastry brush, paint the inside of either a ramequin, dariole mould or even a oven-proof coffee cup (make sure if you are using this that it has a relatively small diameter, approx 7-8 cm with smooth sides)
Dust the insides with cocoa powder and shake out the excess.
Fill the prepared moulds. The unbaked fondants can be kept refrigerated until needed, for up to 3 days.
Place on a tray in a preheated oven.
The time the fondants take to cook will depend on the amount of mix that you have in the mould.
Anything from 7-13 minutes, however watch the top of the mix, as this will begin to set from the outside in. When the top of the batter looks like it has approximately 2cm round circle of mix left to cook, take out, turn upside down onto a plate and remove the mould.
Serve immediately with a drizzle of syrup and a dollop of cream
Squeeze the orange juice into a small saucepan, add the caster sugar and bring to the boil, simmer until a syrup consistency.
Turn off the heat and add the Cointreau.
Whisk the cream, icing sugar and vanilla paste until it forms a smooth yogurt consistency that just holds its shape.
«This is a rich pudding! The center is liquid as it is essentially a half cooked cake, serve with a refreshing ice cream and something crunchy such as praline for a delicious balance. Try adding orange zest to the flour for a more perfumed dessert.»