Fortunately John Torode and Gregg Wallace are hear to show you how to do it correctly. Follow this step-by-step to produce a chocolatey pud that would make Gregg say 'corrrrr'...
MasterChef recipe: Chocolate Fondant
125g (4½oz) unsalted butter, diced, plus extra for greasing
150g (5½oz) caster sugar, plus 4 tsp for coating the ramekins
125g (4½oz) dark chocolate, chopped
3 large eggs
35g (1¼oz) plain flour icing sugar, for dusting
Preheat the oven to 200°C (400°F/Gas 6).
Lightly butter four 100ml (3½ fl oz) ramekins, or other individual baking dishes no bigger than 150ml (5fl oz) each. Put 1 tsp caster sugar into each ramekin, and tilt and rotate to coat the bottom and sides evenly.
Place the butter and chocolate in a heatproof bowl and set it over a pan of barely simmering water to melt. Set aside.
Beat the remaining sugar with the eggs, then mix in the flour. Fold the melted chocolate into the egg mixture.
Spoon into the ramekins. Bake for 10-12 minutes or until risen. Dust with icing sugar and serve immediately.
The chocolate must be melted gently because it may scorch. An alternative method is to microwave it, stopping frequently to check progress.
MasterChef Cookery Course, published by DK, £26, dk.com
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