Chocolate fondant, crème anglaise and berry coulis

Chocolate fondant
Preheat oven to 200
Grease moulds with butter and lightly dust with cocoa powder, place chocolate and butter into a bowl set over sauce pan of simmering water and allow it to melt. Break the eggs into a large bowl add the sugar and whisk until ribbon stage and fold in flour . Once chocolate is melted pour it over the eggs and sugar and stir well . Spoon the mixture into moulds and set aside in the fridge for an hour . Then place in a baking tray and bake for 8- 10 minutes
Berry coulis
Combine the berries and sugar and water in a saucepan bring to boil then simmer for 10 minutes until sauce is thick . The. Strain to discard any pulp and seeds
Creme anglaise put milk in sauce pan with vanilla just before boiling point
Whisk ehg yolks and sugar together until fluffy
Strain milk over the egg mixture whisk continuously
Pour custard back into the pot and cook until thick enough to coat back of a spoon