Melt chocolate and butter in a bowl over a pot of simmering water and stir until smooth.

Whisk eggs, yolks and sugar with an electric mixer until light and fluffy.

Fold chocolate into egg mixture, sieve in flour and cocoa and fold gently to combine.

Pour the prepared mixture into the moulds until half way and freeze for a minimum of 2 hours.

Preheat the oven to 180C. Bake the fondants for 6-8 minutes or until just set and soft in the centre - a bamboo skewer should come out wet. Once baked, the chocolate molten lava cake should be left for at least 5 minutes before being taken out from the mould to allow the cake outside to harden and the mould to cool. Once 5 minutes has passed, remove the chocolate lava cake carefully from the mould, place onto a plate and garnish.