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How to make Boozy chocolate fondants with rum and raisin ice cream

Yield = 10
Prep time: 0:45
Cook time: 1:00
Total time: 1:45

Ingredients

  • 300g 70% cocoa dark chocolate, coarsely chopped
  • 275g unsalted butter, chopped
  • 2 tablespoons dark rum
  • 6 eggs
  • 140g (2/3 cup) caster sugar
  • 75g (1/2 cup) plain flour, sifted
  • 85g (1/2 cup) natural almonds, toasted
  • 215g (1 cup) caster sugar, extra
  • 80ml (1/3 cup) water
  • Cocoa powder, to dust

Rum & raisin ice-cream

  • 375ml (1 1/2 cups) milk
  • 155g (3/4 cup) caster sugar
  • 1 teaspoon vanilla bean paste
  • 170g (1 cup) raisins
  • 80ml (1/3 cup) dark rum
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon caster sugar, extra
  • 600g sour cream

Method

  • Step 1 To make the rum & raisin ice-cream, stir milk, sugar and vanilla bean paste in a saucepan over medium-low heat for 2-3 minutes or until the sugar dissolves. Transfer to a bowl. Set aside for 30 minutes to cool.
  • Step 2 Meanwhile, stir the raisins, rum, cinnamon, nutmeg and extra sugar in a saucepan over medium-low heat for 1-2 minutes or until the sugar dissolves. Simmer for 1-2 minutes or until the liquid is absorbed. Set aside to cool completely.
  • Step 3 Add half the sour cream to the milk mixture and whisk to combine. Whisk in remaining sour cream until smooth. Pour into a 22cm square cake pan. Cover the surface with plastic wrap. Place in the freezer for 1 hour 30 minutes or until just firm around edges. Process in a food processor until smooth. Return to pan. Cover surface with plastic wrap. Place in the freezer for 1 hour or until firm. Process until smooth. Fold in raisin mixture. Return to pan. Cover surface. Place in the freezer for 6 hours or until firm.
  • Step 4 Grease and line ten 160ml (2/3-cup) ramekins. Stir the chocolate, butter and rum in a saucepan over low heat for 5 minutes or until melted and smooth. Set aside for 20 minutes to cool.
  • Step 5 Use an electric beater to beat the eggs and sugar in a bowl for 8 minutes or until thick and pale. Fold in the chocolate mixture. Fold in the flour until just combined. Divide among the prepared ramekins. Place in the fridge for 2 hours or until firm.
  • Step 6 While the puddings are chilling, line a baking tray with baking paper. Spread over almonds. Stir extra sugar and water in a saucepan over low heat for 8-10 minutes or until sugar dissolves. Bring to a simmer. Cook, without stirring, for 20-22 minutes or until dark golden. Pour over almonds. Set aside to set. Break into shards.
  • Step 7 Preheat oven to 200°C. Bake the puddings on a tray for 12-14 minutes or until just set. Cool in the ramekins for 5 minutes. Carefully turn onto plates. Dust with cocoa powder. Serve with ice-cream and toffee shards.