Annie Bell's Chocolate Orange Fondant Puddings

Have ready 6 x 150ml ramekins or similar size moulds. Preheat the oven to 200C/180C fan/gas 6.

Break up the chocolate and gently melt in a bowl set over a pan containing a little simmering water.

Place the butter, sugar, eggs and flour in the bowl
of a food processor and whiz to a smooth batter, then add the melted chocolate and whiz again, and finally whiz in the orange zest and Cointreau or Grand Marnier.

Butter the moulds and divide the mixture among them, filling them by three quarters and smoothing the surface. Dust with a little more sugar using a tea strainer and place on a baking sheet.

Bake for 9 minutes, until just starting to rise. There should be a thin rim of cooked cake on the outside, and a sticky river of molten goo inside.

You can unmould the puddings or leave them in the ramekins. Serve straight away, with crème fraîche.