Ingredients
For the fondant
55g/2oz butter, plus extra for greasing
cocoa powder, for dusting
55g/2oz dark chocolate, chopped
1 large free-range egg
1 large free-range egg yolk
75g/2½oz caster sugar
55g/2oz plain flour
For the orange ice cream
250ml/9fl oz milk
250ml/9fl oz double cream
1 orange, zest and juice
2 vanilla pods
75g/2½oz caster sugar
6 large free-range egg yolks

Method
1. Preheat oven to 170C/325F/Gas 3.
2. For the chocolate fondant, butter two dariole moulds and dust liberally with cocoa powder.
3. Melt the chocolate and butter in a bowl set over a pan over hot water. Do not stir until melted. Remove the heat and stir until smooth.
4. Whisk the whole egg, yolk and sugar together until smooth and creamy. Fold gently into the chocolate mixture. Sift the flour into the mixture and fold again. Divide the mix into the moulds and bake in the oven for approximately 12 minutes.
5. For the orange ice cream, add the milk and cream to a pan and bring gently to boil with the juice and zest of one orange and two vanilla pods.
6. In a separate bowl, whisk together the sugar and egg yolks until pale, thick and creamy.
7. When the cream has just come to the boil pour the hot cream over the egg yolk mix and whisk well. Pass through a sieve and return to a clean pan, placing over a low heat. As the mix heats it will thicken and it is ready when it coats the back of a spoon. Remove from heat, pass again through sieve and place in ice-cream machine. Churn until frozen according to manufacturer's instructions.
8. To serve, turn out one chocolate fondant onto a serving plate and serve with a scoop of orange ice cream.