Chocolate Fondant by ChefGary
Published date: 14/04/13

A great recipe for chocolate fondants which should be prepared in advance and put in the freezer at least the night before to be cooked from frozen. This allows the ice cream centre to be served ice cold, whilst the hot chocolate gooey middle runs onto your plate when cut open. The crisp chocolate outer casing creates a difference in textures which delights any diner.

Ingredients
50g melted butter for greasing dishes
Coco powder for dusting,
200g butter
200g good quality chocolate,
4 whole eggs
4 egg yolks
200g caster sugar
200g plain flour
Zest of 1 or 2 oranges
Few drops of vanilla extract
Vanilla ice cream x 8 small scoops for the middle
Vanilla ice cream x 8 large scoops to serve

Equipment
8 Ramekins, 1 sauce pan of hot water for melting the chocolate, 2 mixing bowls, 1 Whisk, 1 Wooden spoon, 1 Sieve, 1 Zester, 1 Pastry brush.

Method

1. Grease your ramekins with the melted butter, using the pastry brush.
   
   
2. Dust with the cocoa powder and shake any excess out.
   
   
3. Place in the freezer, ready for the fondant mixture.
   
   
4. Melt the butter and chocolate over simmering water and allow to cool.
   
   
5. Meanwhile, whisk the eggs and sugar until light and fluffy.
   
   
6. Stir the orange zest and vanilla essence into the egg mixture then sieve the flour into the egg mixture also.
   
   
7. Slowly whisk the melted chocolate mix into the eggs.
   
   
8. Spoon just under half the mixture into the ramekins.
   
   
9. Press your small scoops of vanilla ice cream into the fondants.
   
   
10. Top up the ramekins with the remaining fondant mix.
    
    
11. Place back in the freezer until ready to cook.
    
    
12. Cook for 10 minutes at 200C.
    
    
13. Take the fondants out of the ramekins and serve immediately. 

ChefGary’s Tips:
1) You may grease the ramekins twice by repeating step 1 after allowing the first layer of butter to cool in the fridge. This will allow the fondant to ease out of the ramekin more easily.
2) Scoop the ice cream in advance and place back in the freezer to save time when serving.
3) Try with different flavours of ice cream or even a marshmallow in the middle.

This recipe is copyright © Gary Ashley 2012 - text and photos used with permission. You can find more of Gary's fantastic recipes over at his website ChefGary.