For the fondants

Pre heat the oven to 180ºC

Line each fondant mould with softened butter and dried coffee powder

Place the chocolate and butter into a mixing bowl and place over a double boiler. Once the chocolate and butter has melted, remove from the heat and mix together until smooth

Whisk the eggs, yolks and sugar in a mixer until ribbon stage. Gradually fold in the chocolate mix. Now add the flour, almond flour and coco powder and gently combine

Pour the mixture into the lined moulds and place on a baking tray

Bake in the oven for 10-11 minutes. The fondant will have a slight dimple on the top once it is perfectly cooked

Remove from the oven and allow to sit for 40 seconds before turning out. Serve with the meringue and fresh basil. I also like to serve  with some date puree and vanilla creme fraiche.