Chocolate Fondants
Recipe by Gary Mehigan from Good Chef / Bad Chef
Ingredients
- 200g dark chocolate
- 200g butter
- 4 eggs
- 4 egg yolks
- 100g sugar
- 60g flour
- 250g hazelnut ice cream
Method
- Method - Melt together the chocolate and butter
- Whisk together the eggs, yolks and sugar until light and fluffly
- Fold the chocolate into the eggs, then fold through the flour. Brush the dariole moulds with buter and dust the coca powder
- Pipe the mixture into metal dariole moulds
- Bake for approximately 12 minutes in the rational at 180C
- De mould and serve with the hazelnut ice cream
