Warm Belgian chocolate and orange fondant
To make the caramel, place all the ingredients in a deep based pan and cook on medium heat until golden brown in colour. Set aside to cool down.
Warm the oven to 180C, butter and flour 4 porcelain ramekins, melt the chocolate with the butter on water bath and in a separate bowl whisk the eggs until pale and fluffy. Gently fold in the mix the sugar, flour and orange zest; add the melted chocolate and mix well.
Pour the mixture in the ramekins and cook for 8-9 minutes. Serve warm.