Chocolate Fondant

Method

1. Preheat oven to 180º C.
2. Take the chocolate in a bowl, add unsalted butter and melt them on a double boiler.
3. Cut the basil leaves into fine strips.
4. Grease 4 steel bowls with margarine and dust them with cocoa powder.
5. Once the chocolate melts, take the bowl off the double boiler, add basil leaves and whisk. Add condensed milk and eggs and whisk well. Add refined flour and whisk well.
6. Fill the prepared steel bowls upto the brim with this batter.
7. Keep these bowls on a baking tray, keep the tray in the preheated oven and bake for 10 minutes.
8. Bring the tray out of the oven and cool slightly. Demould the fondants carefully and keep one on each serving plate. Keep a small scoop of vanilla ice cream on each fondant. Garnish with a basil leaf.
9. Take some rum in a steel ladle, hold it over flame till it gets heated slightly, pour it over the ice cream. Give a small cut on one side of the fondant and serve.

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