Hot chocolate fondant with a liquid toffee centre

Method for the dish:

This is the overall method for the dish. Further on in this list of instructions are the methods for creating each element of this recipe. Make sure you read all the way through before you start creating this gorgeous chocolate fondant in your kitchen!

1. Firstly line the metal rings with the greased proof paper and ensure that there is also a piece covering the bottom of the ring. Place the ring on to your scales and weigh 80g of chocolate fondant mix into it. Then place 30g of toffee center mix into the middle of the chocolate fondant. Push it down slightly with your finger. Place 10g of chocolate fondant mix on top of the toffee centre. Place on a baking tray and put in the oven on 200 degrees for 13 minutes.

2. Whilst your chocolate fondant is in the oven, place the remaining toffee centre in a squeezy bottle. You are now ready to plate your dish

3. On the right side of the plate squeeze 6 toffee dots, following the contour of the plate. These dots should be in ascending size and approximately 2cm apart.

4. Take the chocolate fondant out of the oven and carefully dust with icing sugar. Take off the ring and remove the greased proof paper. With a palate knife place the fondant on the centre left of the plate.

5. Finally, add a scoop of vanilla ice cream in the centre of the plate.

Method for the chocolate fondant:
Place the chocolate and butter in a bowl over a pan of simmering water. In a separate bowl, mix the eggs and sugar. Once the chocolate and butter have melted add the egg and sugar mixture then carefully fold in the sieved flour with a spatula. Place in the fridge to set.

Method for the toffee centre:
Place the sugar and glucose in a pan and cook on a medium heat until light golden brown. Take the pan off the heat and add the double cream and milk. Mix well then allow to cool. Place in a container and put in the freezer to set.

Method for the vanilla ice cream:
In a pan place your milk, double cream, milk powder and vanilla pods (scraped) and bring to the boil stirring continuously. In a separate bowl, mix your eggs and sugar. Once the milk has boiled pour on to the egg and sugar mixture. Whisk the mixture then place back in the pan and heat until 84 degrees. It is very important that this is continuously stirred. Then take it off the heat and strain it through a conical sieve into a container and allow to cool. Once cooled, place in your ice cream machine and churn. Once done place in the freezer.

Recipe: Michael Caines