Hot Chocolate Fondant and Madagascan Vanilla and Banana Ice Cream

Method

Step 1

In a mixing bowl with a whisk attachment, add the cream, water, vanilla seeds and Angel Delight.

Step 2

Whisk on a slow speed for 30 seconds, scrape down and then whisk on a high speed for 5 minutes. Place the mix in a suitable container, with a lid and freeze (for a minimum of 12 hours).

Step 3

Pre-heat the oven to 200°C.

Step 4

Brush the melted butter inside 10 pudding moulds. Place the moulds in the fridge to set. Then repeat to get a good coating.

Step 5

Pour cocoa powder in each mould to completely cover the butter and then repeat in each mould.

Step 6

In a bowl with a whisk attachment, mix the eggs, yolks and sugar, until thick.

Step 7

Fold in the flour, then gradually pour in the melted chocolate until you have a smooth batter.

Step 8

Divide the batter between the moulds and chill for 20 minutes.

Step 9

Bake for 10–12 minutes (from chilled). Remove from the oven and leave to stand for 1 minute.

To serve

Carefully tip out onto a plate and serve with Angel Delight Ice Cream.

Tips

McDougalls flour is pre-sieved so you will not need to sift this again.
For a softer ice cream add a touch of stock syrup or alcohol.
You can also freeze the fondants; these will keep for 3 months and bake them from frozen (add an extra 5 minutes to the baking time)