Chocolate Fondant with Creamy Ice Cream

Baking and Desserts | French cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Chocolate fondant, my friends. With a treasure inside.

Ingredients

Butter - 8.8 oz
Cocoa Powder - to taste
Liquid dark chocolate - 7.1 oz
Brown Sugar - 7.1 oz
Caramel Syrup - to taste
Vanilla Ice Cream - 17.6 oz
Chicken Egg - 4 pieces
Whole egg - 4 pieces
Wheat Flour - 7.1 oz

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Melt 50 g of butter.

Step 3

Grease the baking dishes (these ceramic dishes are called ramekins) and place them in the refrigerator or freezer. Once the butter has set, coat with another layer of butter.

Step 4

Scoop a teaspoon of cocoa powder into the mold. Slightly tilt the mold towards you and rotate it so that the cocoa fully coats the interior. Pour out any excess powder.

Step 5

Melt the chocolate, broken into segments, and the remaining butter in a double boiler. Remove the bowl from heat, mix well until smooth, and let it cool for about 10 minutes.

Step 6

In a bowl, beat the eggs, egg yolks, and sugar until a pale yellow mixture forms. Sift the flour into the egg mixture and beat again. Gradually pour in the melted chocolate, mixing thoroughly.

Step 7

Pour the batter into the ramekins and let cool for twenty minutes. If desired, the fondants can be frozen to prepare them later.

Step 8

Preheat the oven to 428°F. Place the fondants on a baking tray and bake for ten to twelve minutes, until a crust forms and the fondant starts to pull away slightly from the edges of the mold. If the fondant was frozen, leave it in the oven for an additional five minutes.

Step 9

Remove from the oven and let it sit for one minute. You can gently twist the fondants in the ramekins to help them release from the sides. To check if the fondant has stuck, carefully turn the mold upside down, covering it with your palm, then return it to its place until ready to serve.