Preheat the oven to 200°C (392°F).

Grease four Le Creuset stoneware ramekins and dust them with cocoa powder.

Melt the chocolate and butter in a glass bowl set over a pan of simmering water. Let it cool for 10 minutes. Meanwhile, whisk the eggs and sugar together until pale and creamy. Stir in the vanilla extract, then fold in the cooled chocolate mixture. Sift in the flour and cocoa powder, and gently fold to combine.

Fill each ramekin halfway with the batter, place a square of chocolate in the center, then top up with more batter until two-thirds full. Bake for 15–20 minutes, or until the tops spring back when lightly touched.

For the ice cream, finely chop 150g of macadamia nougat and fold it into good-quality vanilla bean ice cream. Return to the freezer until firm, then serve alongside the warm chocolate fondants.