Chocolate Fondant with Vanilla Ice Cream and Almond Flakes
copper (Cu)
cobalt (Co)
manganese (Mn)
phosphorus (P)
Description
Exquisite dessert — warm chocolate fondant with a liquid center, served with cold vanilla ice cream and crunchy almond flakes
- Preheat oven to 200°C. Generously butter a ceramic ramekin (7-8 cm diameter) and dust with cocoa powder, shaking off excess.
- Melt chocolate with butter (40g) in a double boiler, stir until smooth. Cool slightly.
- Whisk egg with sugar until fluffy and pale (3-5 min with a mixer).
- 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.
- Fill ramekin 3/4 full with batter. Bake for exactly 10-12 minutes. Edges should be baked while center remains liquid.
- While fondant bakes, toast almond flakes in a dry pan for 1-2 min until golden.
- 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.
298.5
409 kcal / 100 g
kcal
4.75 g
6.5 g / 100 g
Protein
21.975 g
30.1 g / 100 g
Carbohydrates
21.35 g
29.2 g / 100 g
Fats
0.8 g
1.1 g / 100 g
Ash
2.0 g
2.8 g / 100 g
Fiber
30.3%
Water
14.4 g
19.8 g / 100 g
Sugars
4.5 g
6.1 g / 100 g
Starch
0.17 g
0.23 g / 100 g
Omega-3
1.79 g
2.45 g / 100 g
Omega-6
11.2 g
15.3 g / 100 g
SFA
