Chocolate fondant puddings

Preheat oven to 200°C. Brush 10 x 125 ml (½ cup) metal dariole moulds (see Baker's tips) well with the butter and then dust with cocoa to lightly coat.
Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (don’t let the base of the bowl touch the water). Stir occasionally until melted and smooth. Remove from heat and set aside.
Use an electric mixer to whisk the whole eggs, egg yolks and sugar for 4-5 minutes or until very thick and pale and a ribbon trail forms. Whisk in the chocolate mixture and the Frangelico. Sift together the flour and cocoa powder, add to the chocolate mixture and use a large metal spoon or spatula to fold until evenly combined.
Divide the mixture evenly among the prepared moulds and place on an oven tray. Bake in preheated oven for 11-13 minutes or until the puddings are set on top, but still feel a little soft when you press in the centre with your finger. Remove from oven and turn onto serving plates (see Baker’s tips). Serve immediately dusted with cocoa or icing sugar, if desired, and accompanied by cream or ice-cream.