Chocolate Sponge with Salted Caramel Ice Cream

Chocolate Sponge with Salted Caramel Ice Cream

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  • Recipe difficulty: Medium
  • 0 of 5
  • Cooking time: 
  • Serves: Up to 4 people

For Salted Caramel Ice Cream
1) To make the ice-cream, pre-freeze the frozen dessert maker bowl for 24 hours.
2) Add 200g of the caster sugar to a saucepan and heat until melted.
3) Once melted bring to the boil and continue cooking, stirring occasionally until it starts to turn golden. Add 200ml of the cream, stir well and cook until the caramelised sugar has dissolved. Add the salt and reserve.
4) In another saucepan, bring the milk to just below boiling and then turn off the hear.
5) Attach the whisk, add the egg yolks and the remaining 250g of the caster sugar to the bowl. Whisk on a medium speed until pale and fluffy. Pour in the cooled milk and continuing to whisk until combined.
6) Pour all the mixture back into the saucepan and cook on a low heat for ten minutes, or until the mixture has thickened and coats the back of a wooden spoon.
7) Turn the heat off and add the remaining cream (400ml). Stir well and add the vanilla extract. Chill in the fridge until cold.
8) Remove the frozen dessert maker bowl from the freezer, attach the plastic bowl of the dessert maker and fit the freezer bowl inside it. Add the paddle and cover.
9) With the machine running at a slow speed, slowly pour the ice-cream mix into the bowl through the feed chute. Mix in the frozen dessert maker for about half an hour, 20 minutes into mixing slowly add the reserved caramel mix.
10) The ice-cream can be eaten immediately or kept in the freezer for later.

For the Chocolate Fondant
1) Preheat oven to 200°C, and butter 6 ramekin dishes or dariole moulds.
2) Gently melt the chocolate in a bowl set over a pan of gently simmering water, making sure the bowl does not come into contact with the water.
3) Add the sugar, butter, eggs and vanilla essence to the bowl and attach the K-beater. Mix on a medium speed until pale and fluffy.
4) Pour in the melted chocolate and mix well, turn the speed to low and gently fold in the flour.
5) Pour the mixture into the moulds and cook for about 12 minutes, until they have a soft spring to them.
6) Leave to cool for 5 minutes and serve with the ice cream.


For Salted Caramel Ice Cream
450g Caster Sugar
600ml Double Cream
2 Tsp. Maldon Salt
250ml Milk
4 Egg Yolks
1 Tsp. Vanilla Extract

For the Chocolate Fondants:
200g Dark Chocolate (70%)
150g Sugar
150g Butter
4 Eggs – beaten
50g Plain Flour
2 Tsp. Vanilla Extract

Your comments:

  1. Recipe rating: 0 of 5 La Boursier

    Poursuivez par la, c'est un plaisir de vous suivre.

    Posted: 21/5/2014 12:40:10 PM /

  2. Recipe rating: 0 of 5 Bourse En Direct Gratuit

    Exactement le genre d'idee que je me fesait sur le sujet, merci bien pour ce succulent billet.

    Posted: 25/5/2014 6:59:09 AM /

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