Dark chocolate fondant
Serves: 1
Ingredients
- 480g butter
- 300g dark chocolate
- 500g icing sugar
- 280g plain flour
- 8 eggs
- cocoa powder and butter for lining rings
Method
- Melt chocolate and butter in a bain marie until smooth and emulsified.
- Fold in sifted flour and icing sugar. Fold in the eggs - the mix should look shiny, smooth and glazed.
- Transfer to a piping bag and chill to firm up.
- Coat metal rings with butter and cocoa powder then fill 2 thirds up with the mix.
- Cook at 190C/Gas 6 for 8 mins then rest for 2 mins before sliding the ring off to reveal the fondant.
- Serve with good quality almond or vanilla ice cream.
