175 g unsalted butter chopped plus extra for greasing
175 g dark chocolate roughly chopped
6 medium eggs
175 g caster sugar
75 g plain flour
For the filling
150 g white chocolate roughly chopped
75 ml double cream
1 tablespoon rum
1/4 tsp freshly grated nutmeg
100 ml Carte D'Or rum and raisin ice cream to serve
Grease 6 dariole moulds and line bases with a disc of baking parchment.
Melt the butter and chocolate together in a pan over low heat. Set aside
to cool slightly. Using a handheld electric whisk or freestanding mixer, whisk the eggs and sugar for around 5min until very pale and fluffy. Fold in the slightly cooled chocolate mixture along with the flour. Divide equally among the moulds. Chill for 3hr.
Meanwhile, make the filling. Heat the chocolate and cream in a pan over a low heat, stirring until the chocolate has melted. Take off the heat and stir through the rum and nutmeg. Decant into a bowl and chill until firm.
Preheat the oven to 180°C (160°C fan) mark 4. Roll filling into 6 equal balls. Press a ball into the middle of each chilled fondant, so that they are almost submerged.
Bake for 20-23min, until the top of the fondants are set and feel spongy. Leave to cool for 3min in the moulds before turning out and peeling off the baking parchment. Serve with a scoop of the ice cream.