Chocolate fondant with crème fraîche sorbet

To make the sorbet, bring all of the ingredients except the crème fraîche to the boil and remove from the heat. Allow to cool then blitz in the crème fraîche. Put into an ice-cream machine, churn and freeze.

For the crispy rice, put the rice crispies in a bowl. Add the sugar to a pan over a medium heat and gently swirl and shake until it dissolves, turn up the heat and watch it until it turns a dark caramel colour.

Whisk in the butter, followed by the cream, then add the chocolate. Pour over the rice crispies and toss well. Dust with cocoa powder, spread out on a baking paper-lined tray and allow to cool.

To make the sauce, melt the chocolate in a heatproof bowl over a pan of simmering water and, in a separate pan, bring the milk, cream and sugar to the boil. Once it comes to the boil, add to the melted chocolate and mix well. Slowly whisk in the diced butter.

Heat the oven to 200C/fan 180C/gas 6. For the fondant, melt the chocolate and butter in a heatproof bowl over a pan of simmering water.

In a separate bowl, whisk the eggs, egg yolks and sugar until pale and doubled in volume. Add the flour and use a metal spoon to gently fold it in, ensuring there are no lumps.

Add the melted chocolate to this mix along with the coffee essence. Lightly oil or butter 8, 8cm x 5cm, moulds, and lightly coat with flour.

Spoon in enough mixture to fill ¾ of the way up the sides of the mould. Bake in the oven for 12 minutes and serve with the sorbet, crispy rice and chocolate sauce.