Chocolate fondants with salted caramel sauce

Method

1. Brush inside the ramekins with melted butter, then chill for 2 minutes and repeat. Put 1 tbsp cocoa powder into a ramekin, then tilt it so it coats the inside. Pour any excess into another ramekin and tilt to coat (repeat 4 times, adding more cocoa when you run out). Put the dusted ramekins onto a tray in the fridge.
2. Put the 120g butter and chocolate into a medium pan over a low heat until melted, then stir until just combined. Remove from the heat, add the eggs and sugar, whisk well, then spoon into the prepared ramekins. Chill.
3. Heat the oven to 170°C/ 150°C fan/gas 3½. For the crumbs, mix the flour, cocoa powder and sugar together in a small bowl, then put it into a mini food processor with the butter. Pulse until it has the texture of breadcrumbs. Sprinkle onto a tray lined with non-stick baking paper, then bake for 20 minutes until dry. Set aside to cool, then break up into crumbs. Turn up the oven to 180°C/ 160°C fan/gas 4.
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4. Meanwhile, make the caramel sauce. Put both the sugars into a deep frying pan over a medium-high heat. Shake the pan every now and then but don’t stir it. When melted, add the cream and vanilla pod and seeds, then stir before adding the butter and a good pinch of salt. When the butter has melted, stir it to combine, then remove the vanilla pod. Leave to cool.
5. Take the fondants out of 
the fridge 5 minutes before baking, then put them in the oven for 15 minutes. Using an electric mixer, whisk all the chantilly cream ingredients in a large mixing bowl until soft peaks form. As soon 
as the fondants have cooked, turn them carefully out onto plates. Drizzle with caramel, then serve with a dollop of the cream and a sprinkling 
of chocolate crumbs.