No1 @ Home

Dark chocolate fondant, salted caramel, banana chips, and banoffee ice cream

For the chocolate fondant (makes four) You will need four double buttered moulds 100g plain flour, 100g unsalted butter, 100g 75% dark chocolate, 100g caster sugar, Two egg yoks, Two whole eggs

Pre-heat oven at 180

  1. Butter four moulds the night before
  2. Melt butter and chocolate then allow to cool slightly
  3. In a bowl, whisk the sugar with the whole eggs and yolks until white and fluffy
  4. Fold in the flour until mixed through
  5. Mix in the melted butter and chocolate mixture
  6. Pour into the moulds and set in fridge for an hour
  7. Then cook at 180 for 10-12 minutes

Salted butter caramel, 400g caster sugar, 200ml water, 200ml double cream, 100g salted butter (diced), Pinch of salt,

  1. Melt the sugar and water until light brown in colour – be careful as this becomes extremely hot
  2. Pour in the cream and whisk until mixed
  3. Slowly whisk in butter until golden and smooth, add the salt and cool.

To assemble – place salted caramel on the plate, pop the chocolate fondant straight from the oven on top and dress with shop bought banana chips and banoffee ice cream.

At No.1, we use local, independent Casa de Gelato banoffee ice cream, but vanilla or salted caramel ice cream would also work.