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Gary Mehigan

Chocolate Fondants


Ingredients

Method

  1. Method - Melt together the chocolate and butter
  2. Whisk together the eggs, yolks and sugar until light and fluffly
  3. Fold the chocolate into the eggs, then fold through the flour. Brush the dariole moulds with buter and dust the coca powder
  4. Pipe the mixture into metal dariole moulds
  5. Bake for approximately 12 minutes in the rational at 180C
  6. De mould and serve with the hazelnut ice cream
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