Ingredients

Method

• 20 g Woolworths Unsalted Butter, melted, for lining moulds
• Woolworths Castor Sugar, for lining moulds
• 200 g Woolworths Dark Chocolate, with 60% cocoa solids, finely chopped
• 200 g Woolworths Unsalted Butter, softened
• 4 Woolworths Free Range Large Eggs
• 4 free range medium egg yolks
• 200 g Woolworths Icing Sugar
• 55 g Woolworths Plain Flour
• 35 g Woolworths Cocoa Powder
For serving:
• 125 g Woolworths ChucklesÒ
• 125 g ChucklesÒ Coconut Ice in Milk Chocolate
• 125 g ChucklesÒ Shortcake Ice in Milk Chocolate
• 1 scoop Woolworths Vanilla Ice Cream, per serving

Method

Ingredients

1. Preheat the oven to 190°C. Prepare eight moulds or ramekins by brushing them well with melted butter, using upward strokes around the sides.

2. Chill until firm, and then brush again with another layer of butter. Coat the ramekins with castor sugar, shaking out the excess. Place the ramekins on a baking tray and set aside.

3. Put the chocolate and 200 g butter into a stainless-steel bowl and set over a pot of simmering water. Stir the chocolate and butter until melted, smooth and fully incorporated. Keep warm.

4. Using an electric mixer, beat the eggs, egg yolks and icing sugar together until pale and doubled in volume. Reduce the speed of the mixer and add the melted chocolate.

5. Remove the bowl from the mixer and sift in the flour and cocoa powder; fold them into the chocolate mixture, taking care not to overwork the mixture.

6. Spoon the mixture evenly between the prepared moulds; they should be just over half full. Place in the oven and bake for 8–10 minutes.

7. After 8 minutes, remove one of the fondants and check that it is cooked around the edges and the centre still looks soft.

8. Insert a skewer to test the centre; the skewer should come away warm, but the centre should remain liquid. If you think it needs more time, return the fondants to the oven for another minute and check again.

9. Remove the fondants from the oven and allow to stand for 1 minute. Carefully turn each one out onto a serving plate.

10. Serve warm with a generous scoop of vanilla ice cream and sprinkle with whole and crushed ChucklesÒ.

Please note that this recipe was adapted from Liam Tomlin