Chocolate Fondant with Honeycomb Ice Cream

 

450g Dark Chocolate

225g Butter

½ Cup of Plain Flour

1 Cup Sugar

5 Eggs

 

Pre-heat the oven to 180°C. Place the chocolate and butter in a heatproof bowl, Place over a saucepan of simmering water and allow to melt. Do not allow to get too hot.

Cream the eggs and sugar together, either by hand or in a food processor.

Add the flour and beat in.

Beat in the melted chocolate and butter mix. Place the mix in the fridge,

Brush 4 ramekins with soft unsalted butter and dust with cocoa powder or flour.

When the mix has slightly set, pipe or spoon the mixture into the moulds.

Cook in a hot oven 190ºc/Gas 4½ for 8-10 minutes. When cooked the fondants should have risen but still be runny in the middle, served with Honeycomb ice cream.

 

Quick & Easy Honeycomb IceCream

1 lt Vanilla Ice Cream

2 x Crunchie Bars, broken into chunks

 

~ Slightly melt the Ice Cream and stir in the Chunks of Crunchy.

 

 

This entry was posted on Tuesday, July 8th, 2008 at 11:35 am and is filed under Recipe of the Month. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.