Chocolate Fondant with Rum Butterscotch Sauce

Ingredients

• 100g Butter, plus a little extra
• 50g Plain Flour, sieved, plus a little extra for dusting
• 2 Simply Better Irish Free Range Corn Fed Large Eggs, plus 2 Yolks
• 125g Caster Sugar
• 100g Dark Chocolate
• 1 Pack Milk Chocolate Buttons
• 1 Carton Simply Better Handmade Rum Butterscotch Sauce
• Simply Better Irish Made Madagascan Vanilla Bean Ice Cream, to serve

Method

1. Grease 6 round dariole moulds with butter and then dust with plain flour. Place in freezer to set for at least 10 minutes.
2. Put the 100g of butter in a heatproof bowl and break the dark chocolate into squares and add. Set the bowl over a pan of simmering water until the chocolate has melted. Remove from the heat and leave to cool a little. Whisk the eggs, egg yolks and sugar in a large bowl until light and fluffy. Beat the chocolate mixture into the egg mixture, then gently fold in the flour.
3. Pipe or spoon the chocolate mixture into the prepared dariole moulds until each one is no more than about a third full, gently tapping to remove any air bubbles. Add 3 chocolate buttons into the centre of each dariole mould and then add the remaining chocolate mixture until the chocolate pieces are completely covered but the dariole moulds are no more than half the way full. Place in the freezer for about 15 minutes until firm but still a little sticky to the touch.
4. To cook the chocolate cakes, preheat the oven to 190°C (375°F/Gas Mark 5). Arrange the prepared fondants on a baking sheet and bake for 12 minutes until just cooked but still soft in centre. Leave to rest for a minute or two, then put one in each wide rimmed bowl. Heat the butterscotch & rum sauce in a small pan or in the microwave and pour over the chocolate fondants. Add a scoop of ice cream to each one to serve.

NEVEN’S TOP TIP

These can be made in advance and simply use short bursts in the microwave (10-20 seconds) for speed, or the air fryer at 170°C (325°F) works well as you can keep them in the dariole moulds. Cook for about 3 minutes and this gives a crisp texture which in my opinion is much nicer.