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Chocolate Fondant with Raspberry Ice Cream

Chocolate Fondant with Raspberry Ice Cream

This cheeky fondant recipe developed by Juan van Deventer of Groot Phesantekraal in the Durbanville Hills. It looks like one recipe, has a single name and yet is actually formed by three distinct items that can likely be developed separately by the less dedicated.

A beautiful blend of rich chocolate fondant and delectably fruity raspberry ice-cream, this dessert also includes a cookie crumb element for added texture, and crunch.

People who know the seemingly quintessential chocolate fondant might be surprised to learn its a relatively new dessert. Chocolate fondant, is a French dessert, originally created by Michelin chef Michel Bras in 1981. Fondant au chocolat, which means “melted chocolate”, is a small chocolate cake with soft outer layer and runny hot chocolate paste inside. The key to this cake is the baking temperature and time.

Surprisingly it’s the ice-cream that is the ancient part of this perfect end to basically any meal. An ice-cream-like food was first eaten in China in 618-97AD. King Tang of Shang is said to have had 94 ice men who helped to make a dish of buffalo milk, flour and camphor. A kind of ice-cream was invented in China about 200 BC when a milk and rice mixture was frozen by packing it into snow.

If you like this you may also like: Easy chocolate fudge recipe 

chocolate fondant raspberry icecream

Chocolate Fondant with Raspberry Ice Cream

This recipe blends warm, rich chocolate with light, fruity ice cream and a crunchy cookie dust. If that doesn't sound ideal, you may not be human. Recipes Chocolate Fondant with Raspberry Ice Cream European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • CHOCOLATE FONDANTS
  • 50g melted butter, for brushing
  • cocoa powder, for dusting
  • 200g good-quality dark chocolate, chopped into small pieces
  • 200g butter, in small pieces
  • 200g golden castor sugar
  • 4 eggs and 4 yolks
  • 200g plain flour
  • RASPBERRY ICE CREAM
  • 300ml milk
  • 300ml double cream
  • 2 vanilla pods, split and scraped, seeds reserved
  • 2 cinnamon sticks
  • 250g castor sugar
  • 6 egg yolks
  • 300ml raspberry purée
  • COOKIE CRUMB
  • 200g soft butter
  • 200g castor sugar
  • 1 tsp vanilla essence
  • 4 eggs
  • 2 cups cake flour
  • 2 tsp baking powder
  • 100 g ground almonds
  • 140ml yoghurt

Instructions

Have your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of a pudding mould or ramekin. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the other moulds. Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter in it. Remove bowl from the heat and stir mixture until smooth. Leave to cool for about 10 minutes.

In a separate bowl, whisk the eggs and yolks together with the sugar until thick and pale, and the whisk leaves a trail (use an electric whisk if you prefer). Sift the flour into the eggs, then beat together. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter. Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 minutes or overnight. To bake from frozen, microwave the fondant for 30 seconds before baking.

Heat oven to 200˚C fan or 180˚C gas. Place the fondants on a baking tray, then cook for 6 minutes until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 minute before turning out. Loosen the fondants by moving the tops very gently so that they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.

For the ice cream, place the milk and cream into a pan with the vanilla pods and cinnamon sticks. Heat until it starts to steam. Remove the pan from the heat and leave for 5 minutes to infuse. In a bowl, mix the egg yolks with the sugar and reserved vanilla seeds from the pods, then whisk for 3-4 minutes. Add the raspberry purée, then the infused milk and whisk together. Place the mixture back into the pan, stirring with a wooden spoon on a low heat for 5-8 minutes until thick. Once thick, tip into a clean bowl straight away to cool. Leave the cream mixture at room temperature for 5 minutes, stirring occasionally. Then place in the fridge to cool. Place the mixture into an ice-cream maker to churn, or in the freezer to set. It will take longer to set in the freezer and you will need to stir about every 10 minutes until it is frozen.

For the cookie crumb, cream the butter and sugar with the vanilla essence. Add the eggs one by one, then the flour and baking powder and fold through. Lastly add the ground almonds and yoghurt. Spread the mixture on a baking tray and bake for 45 minutes at 180˚C. When done, leave to cool. Break the cake into pieces and dry in the oven at 140˚C until golden. Remove from the oven, allow to cool, then blend or break into cookie crumb consistency.
To plate, remove the fondant from the mould. Quenelle the ice cream and place on the cookie crumb. This will help it from sliding around. Decorate with fresh fruit of your choice.

Wine suggestion Groot Phesantekraal Cabernet Sauvignon 2015

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