Warm chocolate fondant with Baileys ice cream and caramel sauce

Instructions

Ice cream with Baileys Salted Caramel

Beat the egg yolks, confectioner’s sugar and vanilla paste together into a thick mixture. It will take 5-6 min. Stir in the Baileys. Whisk the cream into a light foam in another bowl. Carefully fold the whipped cream into the egg mixture, so that you don’t knock out the air. Put the ice cream in a mold or container and freeze for 4-6 hours.

Warm chocolate fondant

Melt the chocolate and butter in a bain-marie. Stir until even and combined. Whisk the sugar and the two eggs together until fluffy. Fold in the flour. Then beat the two egg yolks into the chocolate mixture and fold the chocolate mixture carefully into egg mixture, without knocking too much air out of the batter. Grease 4 ramekins with butter. Then divide the batter between the ramekins and refrigerate for 1 hour. Heat the oven to 220 C convection and bake the cakes for 9-10 minutes. It’s really important that you keep an eye on them, so they don’t cook too much. They should be liquid inside, so it’s better to bake the cakes a little too little rather than too much.

Caramel sauce with Baileys Salted Caramel

Make just before serving: Melt the sugar in a thick-bottomed pot. Stir regularly with a wooden spoon so the sugar doesn’t burn. When all the sugar has melted and turned into a golden caramel, add the butter a little at a time and stir until melted. Take the pot off the heat, add the Baileys and stir into a thick, glossy caramel.

To serve

When the cakes are done, turn them out directly onto the plate on which they are to be served. Serve with a scoop of Baileys ice cream and pour the caramel sauce on top and garnish with fresh raspberries and chocolate Easter eggs. Enjoy!