Chocolate Fondant with Creamy Ice Cream

Prepare the necessary ingredients.

Melt 50 g of butter.

Grease the baking molds (these ceramic molds are called ramekins) and place them in the refrigerator or freezer. Once the butter hardens, cover with another layer of butter.

Pour a teaspoon of cocoa into the mold. Tilt the mold slightly towards yourself and turn it so that the cocoa completely covers the mold. Pour out the excess powder.

Melt the chocolate, broken into segments, and the remaining butter in a water bath. Remove from heat, mix well until smooth, and let cool for about 10 minutes.

In a bowl, beat the eggs, yolks, and sugar until a pale yellow mixture forms. Sift the flour into the egg mixture and beat again. Gradually pour in the melted chocolate into the egg mixture and mix well.

Pour the batter into ramekins and let cool for twenty minutes. If necessary, the fondants can be frozen to prepare them later.

Preheat the oven to 220 degrees. Place the fondants on a baking sheet and bake for ten to twelve minutes until a crust forms and the fondant starts to pull away from the sides of the mold. If the fondant was frozen, leave it in the oven for five minutes longer.

Remove the fondant and let it sit for one minute. You can gently rotate the mold to help the fondant release from the walls. To check if it has stuck, carefully flip the mold covering it with your palm, then return it to its place before serving.

To serve, decorate the plate with caramel sauce, place the fondant in the center, and top it with a scoop of ice cream.