• Beat the eggs and sugar until the mix becomes light and pale; sieve in the flour and corn-starch and beat again.
• Meanwhile, melt the chocolate and butter over a bain-marie and add the cream. Finally, add the chocolate mix to the egg mix and fold until completely incorporated and smooth. At this point, we’d put the mixture in the fridge as it will make it easier to handle for the next stage.
• Take two ring moulds (ramekins are just as good) and butter them. When ready to bake, preheat your oven to 180°C (350°F), fill the moulds halfway with the mixture and bake for 6-7 minutes. Remove and serve immediately.

Ramekins:

• If using ramekins pop some ice cream on top and serve on a plate.

Ring Mould:

• If in a ring mould, carefully remove the mould. Use a pie server to lift your fondant onto a plate and serve next to a scoop of ice cream and garnish with hazelnuts.