Chocolate Fondant Recipe
Rich molten chocolate cake with vanilla ice cream.
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Ingredients
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Chocolate Fondant
Vanilla Ice Cream
Method
Chocolate Fondant Preparation
- 1
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a saucepan of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let cool slightly.
- 2
Mix Sugar and Eggs
In a separate mixing bowl, whisk together granulated sugar and eggs until the mixture is pale and fluffy.
- 3
- 4
Add Dry Ingredients
Sift in the all-purpose flour and add a pinch of salt. Fold the mixture gently until just combined. Be careful not to overmix.
- 5
Add Vanilla Extract
Stir in the vanilla extract until well incorporated.
- 6
- 7
Fill Ramekins
Divide the fondant batter evenly among the prepared ramekins, filling each about ¾ full.
- 8
Bake
Bake in the preheated oven for 10-12 minutes, until the edges are firm but the center is still soft.
- 9
Cool and Serve
Let the fondants cool for 1-2 minutes, then invert them onto plates and serve immediately with a scoop of vanilla ice cream.
Vanilla Ice Cream Preparation
- 10
Heat Cream and Milk
In a saucepan, combine heavy cream and whole milk. Heat over medium heat until hot but not boiling.
- 11
Whisk Egg Yolks and Sugar
In a bowl, whisk together the egg yolks and granulated sugar until pale and thick.
- 12
Temper the Egg Yolks
Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly to temper the yolks.
- 13
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- 14
Flavor the Ice Cream
Remove from heat and stir in the vanilla bean or vanilla extract. Allow the mixture to cool down.
- 15
Chill and Churn
Refrigerate the mixture for at least 2 hours, then churn in an ice cream maker according to the manufacturer’s instructions.
- 16
Freeze
Transfer the churned ice cream to a container and freeze for at least 4 hours before serving.