Enjoy a delectable chocolate dessert by celebrity chef James Martin.
Pre-heat the oven to 180?/350?/Gas Mark 4.
Brush the edges of the moulds with butter and dust the whole inside of the dariole moulds with the blitzed walnuts and set aside.
Melt the butter and chocolate together in a saucepan.
Whisk in the eggs, and sugar until creamy. Once creamy, fold the chocolate mixture into the flour.
Pour into the greased and walnut coated dariole moulds and bake for 8 minutes.
Warm the crème anglais, and chocolate sauce. Feather around the fondant and garnish with walnut halves.
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