Preheat an oven to 180°c.
Grease the inside of the ramekins or dariole moulds with butter, and then dust with cocoa powder. Place in the freezer for 10 minutes.
Melt the chocolate, Tabasco® and butter in a pan over a low heat. In a separate bowl whisk together the eggs, yolks and sugar.
Fold in the flour and when mixed, fold in the chocolate and butter mixture.
Divide the mixture between the moulds.
Place in the oven for 8-9 minutes until the tops have formed a crust.
Remove from the oven, then leave to sit for one minute before easing them gently from the moulds.
Serve with red berries and vanilla ice cream if desired.
Note: Tabasco® Habanero will add more spice and a fruity twist to the fondant.
Recipe courtesy of Tabasco®