Caramel fondants

For the Caramel

1. Place the sugar and water in a pot over a medium-low heat.
2. Do not stir. Let it come to a simmer, keeping an eye on it as it gradually turns golden brown.
3. Once it is a light caramel colour, add the cream, taking care as the sugar will spit. Stir and remove from the heat. 
4. Let the caramel cool down, add salt and pour into a piping bag.

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For the Puddings

1. Place the chocolate and butter in a heat-proof bowl. Bring a small pot of water to the boil and place the bowl over the pot.
2. Stir the butter and chocolate until it is completely melted. Set aside to cool slightly.
3. In a large bowl, sift the flour into the sugar. 
4. Add the eggs and whisk together until well combined, making sure there are no lumps. 
5. Add the cooled chocolate and mix thoroughly.
6. Grease 6 small non-stick ramekins with butter and dust the insides with cocoa. 
7. Fill ramekins to halfway with the mix and chill in the fridge for at least 30 minutes.
8. Preheat the oven to 170°C.
9. Remove the fondants from the fridge and push the nozzle of the caramel piping bag into the middle of each chocolate mixture. Pipe in caramel till ramekins are two-thirds full.
10. Bake for 9–12 minutes, checking the outside has set — it should spring back when you touch it with your finger. Remove from the oven and let the ramekins sit for 5 minutes.
11. Run a knife around the edge of the ramekins and turn out onto serving plates. 
12. Serve with whipped cream or ice cream.