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 a water bath. In a separate bowl whisk the eggs until pale and fluffy. Gently fold into the mix the sugar, flour and orange zest. Add the melted chocolate and mix well.
Pour the mixture into the ramekins and cook for 8–9 minutes. Serve warm.