Ingredients
- For the fondant
-
- 1 free-range
egg, separated - 2 tbsp
plain flour - 1 tsp
cornflour - 50g/2oz
dark chocolate, melted - 1 tbsp
caster sugar - unsalted
butter, for greasing cocoa powder, for dusting
- 1 free-range
- For the chocolate sauce
-
- 3 tbsp hot water
- 1 tbsp
caster sugar - 50g/2oz
dark chocolate, melted - 1 scoop
honeycomb ice cream, to garnish
Preparation method
-
Preheat a flat baking sheet in the oven set to 200C/400F/Gas 6.
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To make the fondant, whisk the egg white until stiff then fold in the flour and cornflour.
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In a separate bowl mix together the melted chocolate, sugar and egg yolk.
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Mix one spoonful of the whisked egg white into the chocolate, then add the rest of the white and fold together.
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Butter two dariole moulds and dust with cocoa powder.
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Spoon the mixture into the moulds, then bake in the oven for 10 minutes.
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To make the chocolate sauce, in a bowl mix the water and caster sugar with the melted chocolate.
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To serve, turn the fondants out onto a plate, garnish with the ice cream and spoon around some of the chocolate sauce.