HOT CHOCOLATE FONDANT PUDDING

A fondant is known as a sugar syrup containing glucose
cooked to the 'soft ball'stage, and then worked
with a spatula until it becomes a thick opaque paste.
Colored and flavoured fondant is used in confectionery
to fill chocolates and sweets. This recipe is served
in many French restaurants.

(INGREDIENTS)
2 3/4 oz/80g flour
3 1/2 oz/100g dark chocolate
3 1/4 oz/90g baking powder
5 eggs
2 1/4 oz/60g butter
1 1/4 oz/40g caster/brown sugar
13 tbsp/6 1/2 fl oz/195ml fresh whipping cream, chilled
8 1/2 fl oz/250ml vanilla ice-cream

Preparation time: 15 minutes
Cooking time 4-5 minutes
Serves 4
Break the chocolate into small pieces and allow it to melt in a bain-marie
Break the eggs into a separate chilled mixing bowl, add the sugar and beat
Pour in the melted chocolate and continue to beat briskly
Sift the flour and baking powder into a large mixing bowl
Slowly add the flour, a little at a time to the egg and sugar mixture until incorporated Bake in a preheated oven at 465F/240C for 4-5 minutes
While they are cooking, whip the chilled cream
Place a spoon of the whipped cream in the centre of four serving plates
Take the fondant chocolates from the oven and place on top of the cream
Place a scoop of ice-cream at the side and serve immediately

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