Preheat the oven to 200C/400F/Gas 6.
Grease the bases and sides of two ramekins with the softened butter. Sprinkle two tablespoons of the cocoa powder around the sides of the ramekins.
For the chocolate fondants, place the butter and chocolate into a bowl and place over a saucepan of just-simmering water. Stir over the heat until completely melted and smooth.
Crack the eggs into a large mixing bowl. Add the sugar and place over a saucepan of simmering water. Whisk the eggs and sugar together using an electric hand whisk until light and fluffy. Carefully fold in the flour and remaining cocoa powder.
Fold in the melted chocolate and butter, then pour into the ramekins. Place on a baking sheet and bake in the oven for 7-8 minutes or until just set.
For the poached strawberries, measure the strawberries into a saucepan with the wine and sugar. Gently simmer for 3-4 minutes.
To serve, tip the hot chocolate fondants upside down onto two serving plates and carefully remove the ramekins. Spoon the strawberries into a small bowl and serve next to the fondants. Garnish with the fresh mint sprigs.