*Print: Ir-Rotunda by Te fit-Tazza
*Chairs: Miniture Panton by Vitra, available at DEX Workspaces
Prep time 60 mins plus 60 mins chilling
50gr melted butter
Cocoa powder (healthy version or any organic brand), for dusting
200gr Novi dark chocolate
200gr golden caster sugar
4 eggs and 4 yolks
200gr plain flour
Vanilla ice-cream to serve
Pour in the melted butter into the moulds and sprinkle the cocoa powder over it until it’s covered. Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
In a separate bowl whisk the eggs and yolks together with the sugar, using an electric whisk, until thick and pale and the whisk leaves a trail. Sift the flour into the eggs, then beat together. Pour the melted chocolate into the egg mixture slowly, beating well between each addition, until all the chocolate is added, and the mixture is completely combined to make a loose cake batter. Tip the fondant batter into a jug, then evenly divide between the moulds. Chill for at least 20 mins or up to the night before. Heat oven to 180 C.
Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before serving. Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Plate and carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.