| Cook Time | 9 minutes |
| Servings | serves |
Ingredients
- Butter for greasing
- Cocoa Powder for dusting
- 200 grams Dark Chocolate
- 200 grams Butter chopped
- 4 Eggs
- 4 Egg Yolks
- 100 grams Caster Sugar
- 150 grams Plain Flour sifted
- 100 grams Butter extra
- 100 grams Cocoa Powder
- 625 ml Milk
- 5 Egg Yolks
- 40 grams Caster Sugar
- 1 Vanilla Bean
- 2 tablespoons Amaretto
Ingredients
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Instructions
- For the fondant, preheat oven to 180°C. Place a small square of paper in the bottom of 6 ramekins and grease with melted butter and cocoa powder. Place ramekins on a baking tray.
- Melt the chocolate and butter in a bowl over a small saucepan of boiling water, turn off heat. In an electric mixer, add the eggs, egg yolks and sugar and mix on high speed until fluffy and white. Tip chocolate mixture into a large bowl, pour egg mixture into chocolate mixture and fold together. Fold in flour and mix until smooth. Spoon or pour mixture into ramekins and place in fridge until ready to serve. When ready to serve, bake in oven for 8-9 minutes.
- For the milkshake, place 500 ml milk in a small saucepan over medium heat. Meanwhile, cream egg yolks and sugar together with a whisk. Split vanilla bean in half, scrape seeds out and add the bean along with the seeds to the milk. Once it comes to the boil, pour half onto the yolk mixture, and then pour the mixture back into the saucepan, whisking constantly. Place over low heat, stirring constantly with a wooden spoon. Continue cooking until the mixture coats the back of a spoon, then strain into a bowl and cool over ice. Pour anglaise into a jug and place in the fridge for about an hour.
- Add 250 ml of the anglaise, remaining milk and amaretto to a large jug. Froth with coffee machine steamer or a hand blender until thick and frothy.
- To serve, gently run knife along outside of each ramekin and turn fondant out into serving bowls. Spoon amaretto milkshake around the fondant and serve.
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