Butter three ramekins or small dishes and dust with cocoa powder. Put to one side.
Place the butter and 70% chocolate in a glass bowl over a pan of simmering water and melt.
In another bowl, add the eggs and sugar and whisk until light and airy. Add the chocolate and butter mixture and whisk.
When whisked, add the malt powder and a pinch of salt.
The mixture should be lovely and smooth.
Divide the delicious mixture between the ramekins and bake. If your want a gooey fondant, bake for 15 minutes until they are just cooked yet still wobbly in the middle or 18-20 minutes if you want a pudding.
Remove from the oven serve warm for a lovely mess, or leave to cool in their ramekins.
I normally add a little scoop of whisky cream, grated chocolate and pistachios on top.