Chocolate Fondant with Vanilla Ice Cream and Almond Flakes

Chocolate Fondant with Vanilla Ice Cream and Almond Flakes

25 min
Hard
2 serv.
146 g / 1 serv.

Rating

Average rating:—

Description

Exquisite dessert — warm chocolate fondant with a liquid center, served with cold vanilla ice cream and crunchy almond flakes

  1. Preheat oven to 200°C. Generously butter a ceramic ramekin (7-8 cm diameter) and dust with cocoa powder, shaking off excess.
  2. Melt chocolate with butter (40g) in a double boiler, stir until smooth. Cool slightly.
  3. Whisk egg with sugar until fluffy and pale (3-5 min with a mixer).
  4. Gently fold chocolate mixture into egg mixture with a spatula, working from bottom to top. Add sifted flour and gently fold until smooth batter forms.
  5. Fill ramekin 3/4 full with batter. Bake for exactly 10-12 minutes. Edges should be baked while center remains liquid.
  6. While fondant bakes, toast almond flakes in a dry pan for 1-2 min until golden.
  7. Carefully run a knife around the edge, invert fondant onto a plate. Place a scoop of vanilla ice cream alongside, sprinkle with almond flakes. Serve immediately.
597.0
409 kcal / 100 g
kcal
9.5 g
6.5 g / 100 g
Protein
43.95 g
30.1 g / 100 g
Carbohydrates
42.7 g
29.2 g / 100 g
Fats