185g Dark Chocolate
185g Unsalted Butter
3 Whole Egg, medium
3 Egg Yolks, medium
90g Caster Sugar
15g Lighthouse Biscuit, Pastry & Cake Plain Flour
1 Orange Zest
Cut non-stick baking parchment to line 6 X 5cm diameter metal rings 4.5cm high.
Liberally spray the paper on both sides with canola oil and line the rings. Place the rings on to small squares of paper and place onto a baking tray.
Melt the chocolate and the butter together over a bain marie.
Remove the bowl from the heat and stir in the eggs and the yolks one at a time.
Fold in the sugar and flour and zest in the orange.
Pour the mixture into the prepared rings and freeze for a minimum of four hours.
Remove the frozen fondants and bake for 13 – 18 minutes in an oven preheated to 180°C.
(Depending on moulds and oven – always wise to do a test).
Remove from the oven and allow the fondants to stand for 2-3 minutes before carefully lifting the rings off using a sharp knife and placing the fondant onto the plate.
Gently remove the paper and grate chocolate onto the fondant.
Serve with raspberries & ice cream.