Chocolate Fondant with Ice Cream
BackDESCRIPTION OF THE DISH
Chocolate fondant is a unique French dessert. Its main feature is a liquid core wrapped in airy shell with a crispy crust. It tastes fantastic without any additions. However, you will especially enjoy chocolate sponge cake dough and glossy ganache with a ball of classic white ice cream.
This combination creates an incredibly appetising contrast of taste and colour and seems to take us away to the heart of Paris: where one can find the quiet sounds of French retro, the lights of the Eiffel Tower and fine restaurants with romantic muted light...
Delicate chocolate fondant with a scoop of ice cream
When preparing chocolate fondant, it is important to set the temperature correctly and remove the pastries from the oven in time. Otherwise, the chocolate ‘lava’ inside the fondant will dry out, and the dessert will turn into an ordinary cake: still tasty and rich, but without the liquid filling.
You can also freeze a cube of chocolate ganache and put it the inside of the prepared sponge dough before baking in order to make the liquid core flow effectively when cutting the fondant.
To make chocolate fondant, choose dark chocolate with a high content of cocoa beans. It will give the dessert a rich aroma of freshly brewed coffee and a luxurious velvety taste. And they will be brilliantly complemented by light and tender 100% Ice Cream by RudTM!
Ingredients
| Black chocolate | 90 g |
| Sugar | 25 g |
| Khutorok Butter, 73%, by RudTM | 30 g |
| Wheat flour | 25 g |
| Egg | 1 |
| Cocoa powder | 5 g |
| 100% Ice Cream by RudTM | 1 scoop |
| Chokolate topping | to liking |
Steps to Make it
Step 1
Grind the chocolate bar into pieces and place them in a deep bowl together with the butter. Put on a water bath and melt.
Step 2
Beat eggs and sugar in a blender, pour the mixture into the melted chocolate mass and mix thoroughly.
Step 3
Add flour and mix again. The dough should be smooth, viscous and without lumps.
Step 4
Grease baking tins with butter, sprinkle with cocoa. Shake off excess powder.
Step 5
Fill the baking tins with dough up to 2/3 of the volume rather than to the top, as the fondant will rise slightly when baking.
Step 6
Preheat the oven to 190 °C and bake the fondant for 5 to 7 minutes. The top should rise and the middle should remain liquid.
Step 7
Cover the fondant with a saucer, turn over and remove from the tin.
Decorate with a scoop of 100% Ice Cream and optionally add some chocolate topping.
Enjoy!
