Herb polenta with wild mushrooms
250g/9oz unsalted butter, plus extra for greasing
30g/1 1/4oz cocoa powder, plus extra for dusting
250g/9oz plain chocolate (70 per cent cocoa solids)
135g/4 3/4oz plain flour
200g/7oz caster sugar
Grease six 200ml (7fl oz) dariole moulds with a little butter and then dust with cocoa. Set aside. Break chocolate into pieces and place in a large heatproof bowl set over a pan of simmering water. Allow to melt and then gradually whisk in the butter. Set aside and allow to cool a little.
Sieve the flour and cocoa into a bowl. Whisk eggs and sugar in another bowl until pale and fluffy, then fold into the cooled chocolate mixture until well combined. Finally fold in flour mixture and either pipe or spoon into the moulds until each one is no more than three-quarters full, gently tapping to remove any air bubbles. Cover with clingfilm and chill for at least three hours and up to five.
Preheat the oven to 200C/400F/ Gas 6. Arrange moulds on a baking sheet and bake for about 13 minutes. Rest for two minute, then invert each into the middle of a wide-rimmed bowl. Serve immediately with whipped cream and warmed chocolate sauce.