Melt the butter for greasing and grease 8 dariole moulds or ramekins, add the caster sugar and coat well. Melt the chocolate and butter over simmering water. Whisk the eggs and the yolks together with the caster sugar until thick pale and creamy. Fold in the flour and gradually start adding the melted butter and chocolate mixture. Finally mix in the orange zest. Divide the mixture into the greased moulds. Bake in a hot oven temp 180°c for 12 minutes. To make the strawberries, wash and pat dry the strawberries. Dip the strawberries ¾ ways down into the white chocolate and put on non stick paper. Allow to chill completely. Now you can dip the strawberries again in the dark chocolate halve way through the white chocolate. Garnish the serving plates with the chocolate, serve the white choc fondants with the dipped strawberries and whipped cream.