Chocolate Fondant with 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 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.

Ingredients

• Black chocolate 90 g
• Sugar 25 g
• Butter 30 g
• Wheat flour 25 g
• Egg 1
• Cocoa powder 5 g
• Ice Cream 1 scoop
• Chocolate topping to liking

Directions

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.
2. Beat eggs and sugar in a blender, pour the mixture into the melted chocolate mass, and mix thoroughly.
3. Add flour and mix again. The dough should be smooth, viscous, and without lumps.
4. Grease baking tins with butter, and sprinkle with cocoa. Shake off excess powder.
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.
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.
7. Cover the fondant with a saucer, turn it over and remove it from the tin.
8. Decorate with a scoop of Ice Cream and optionally add some chocolate topping.
9. Enjoy!