Chocolate espresso fondant

These heavenly fondants have a liquid espresso heart.

For the espresso "ice cubes"
50 g dark chocolate
1 dl strong coffee

for the fondant
250 g chocolate
250 g butter
8 egg yolks
4 egg whites
4 tbs corn flour

Melt the chocolate in hot coffee, pour into ice cubes and put into freezer for about 3 hours.

Melt the butter and chocolate in low heat. Beat the egg yolks and add to chocolate-butter mix. Add the corn flour through a sieve to avoid lumps. Beat the egg whites and add carefully to the batter.

Butter and flour 6 - 8 ramekins, pour a little of batter, then place an espresso ice cube and more batter. Leave some room for expanding.

Bake for about 15 minutes at 180 degrees.

Serve with ice cream or whipped cream and strawberries.