Enjoy a delectable chocolate dessert by celebrity chef James Martin.


  • For the moulds

  • 50g melted butter for moulds

  • 150g Walnuts, blitzed or chopped

  • Fondant mix

  • 125g butter

  • 4 eggs

  • 100g caster sugar

  • 60g flour

  • 125g dark chocolate

  • 300ml Chocolate sauce

  • 300ml crème anglaise

  • Walnut halves to garnish


  • 1.

    Pre-heat the oven to 180?/350?/Gas Mark 4.

  • 2.

    Brush the edges of the moulds with butter and dust the whole inside of the dariole moulds with the blitzed walnuts and set aside.

  • 3.

    Melt the butter and chocolate together in a saucepan.

  • 4.

    Whisk in the eggs, and sugar until creamy. Once creamy, fold the chocolate mixture into the flour.

  • 5.

    Pour into the greased and walnut coated dariole moulds and bake for 8 minutes.

  • 6.

    Warm the crème anglais, and chocolate sauce. Feather around the fondant and garnish with walnut halves.

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