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.