John Whaite is the star of heat’s Manwatch this week, where we examined the finer points of gorgeous baker.

But aside from his obvious other talents, John is best known for his baking. We spoke with him last week and he let us into a little secret about how he could bake you into bed with some sweet treats. And it works.

So just you for guys, hot John has sent over his recipe for his sexy chocolate fondants. Enjoy.

Frangelico Fondants

Makes 4

This is the ultimate sin: a boozy, hazelnut and chocolate pudding with a molten filling that just oozes out. If, unlike me, you are strong enough to share these with someone, they make a perfect sexy supper.

What’s more, with two of you and four of these, there will definitely be a round two…

Ingredients

100g Milk chocolate
100g Butter, cubed
100g Dark muscovado sugar
1tbsp Golden syrup
50ml Double cream
50g Self raising flour
2 Large eggs
5tbsp Frangelico (hazelnut) liqueur
Boiled water at the ready for the bain marie

How to make it:

Preheat the oven to 180C/ gas mark 4, and grease and line with oven-proof cling film 4 x 6floz pudding moulds.

To make the puddings, place the roughly chopped chocolate into a medium saucepan with the butter, sugar and golden syrup. Heat, stirring over a medium heat to allow the chocolate and butter to melt together, and until the sugar has dissolved. Remove from the heat and whisk in the cream, flour, eggs and Frangelico until you have a smooth, velvety batter. Divide this equally between the four prepared tins, and place these into a deep baking tray. Place into the oven and fill the baking tray with boiled water so that it comes halfway up the pudding moulds. Bake for 25 minutes, remove from the oven and from the water to stop them cooking further. Turn out onto plates immediately and start your fondant foreplay.

If you loved this recipe as much as we did, you can find more of John’s baked delights on his tumbler or on his twitter page.

If you haven’t picked up your copy yet, go get it – you’ll get to see the lovely John with his buns out. And luckily, they’re rock hard.