Melt the chocolate in a bain-marie. Work the butter in a bowl that has previously been heated until you obtain a smooth texture like an ointment.
Add the chocolate and sugar, work the mixture for 7 to 8 minutes, add the cornflour and flour and mix well. Beat the egg whites into stiff peaks and carefully add them to the mixture. Pour into the ramekins that have been buttered and coated with flour. Bake in the oven at thermostat 170 for 30 minutes. Remove from the moulds and serve immediately accompanied by the Pommeau-flavoured crème anglaise.
Crème anglaise :
Bring the cream and milk to the boil. Beat the yolks with the sugar then add this to the mixture of cream and milk, whisking constantly. Return to the heat in order to thicken the custard whisking all the time and without bringing it back to the boil. Take off the heat and add the Pommeau. Leave to cool.
Arrange the hot fondant on a plate, and pour the crème anglaise around it. Serve accompanied by a glass of Pommeau.