660g dark chocolate
12 eggs separated
240g ground almonds
240g plain flour
300g caster sugar
1 tub of your favourite ice cream
Mix the sifted flour & almonds in a bowl
Melt the butter and chocolate together in a separate bowl on a low heat over a pan of boiling water.
Whisk ½ sugar & yolks until airy & fluffy in a separate bowl
Whisk the second ½ sugar & whites until they’re stiff peak in a separate bowl.
When the chocolate and butter has melted, remove from heat. Allow to cool slightly and mix in flour mixture.
Fold in the egg yolk mixture
Fold in gently the stiff whites
Butter 2 large ramekins and dust with cocoa. (shake of any excess)
Fill the ramekins with fondant mix and place into pre-heated oven at 180oc for 10 minutes
Serve immediately with your favourite ice cream