Melt the chocolate and butter in a glass dish over a large pan of hot water. Stir until it is a nice creamy texture.
Whisk and beat the eggs and sugar until they are pale and frothy.
Add the orange along with the egg and sugar mixture into the chocolate. Finally stir in the flour and combine everything evenly.
Fill the ramekins 75% full with mixture and bake for 12 minutes.
Remove from the airfryer and allow to cook in the ramekins for 2 minutes. Turn the ramekins upside down (gently) onto a serving plate tapping the bottom with a blunt knife as this will loosen the edges.
The fondant will release from the centre and you will have a lovely pudding with a soft centre.
Serve with vanilla ice cream or caramel sauce.
When cooking the chocolate fondant make sure you get the ingredients and temperature perfectly otherwise you have an issue with it either collapsing or it being over cooked.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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