Preheat the oven to 200°C.

Grease four Le Creuset Stoneware Ramekins and dust with cocoa powder.

Melt the chocolate and butter in a glass bowl set over a pan of simmering water. Cool for 10 minutes. Whisk all the eggs and sugar until creamy. Stir in the vanilla extract and the chocolate mixture. Sift in the flour and cocoa and fold in. Half-fill the ramekins with batter, then add a cube of chocolate to each ramekin and add more batter until they are two-thirds full. Bake for 15?20 minutes, or until the tops spring back when gently touched.

To make the ice cream, chop 150g macadamia nougat into small chunks, fold through a good quality vanilla bean ice-cream and place back in the freezer until set and ready to scoop and serve with the chocolate fondant.