Jason Atherton’s chocolate fondants with caramel

Method

1. For the caramel, bring the cream, vanilla pod and cardamom seeds to the boil in a heavy-based pan, then turn off the heat and leave to infuse. In another wide, heavy-based frying pan, melt the sugar over a medium heat without stirring – only swirl the pan. Keep heating until the sugar turns a deep hazelnut brown. Don’t rush this or it may seize and burn.
2. Remove from the heat and stir in the 60g butter. Strain, then stir in the infused cream. Leave to cool, then transfer to a freezer-proof bowl. Freeze for about 4 hours until it has the consistency of soft toffee and you can scoop it out with a spoon.
3. Heat the oven to 180°C/fan160°C/gas 4. For the fondants, butter 6 x 175ml non-stick metal pudding moulds, then dust with sugar. Melt the chocolate and 100g butter in a large heatproof bowl set over a pan of simmering water. Leave to cool slightly, then stir in the egg yolks. Fold in the flour and ground almonds until combined.
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4. Meanwhile, whisk the egg whites in a clean, dry bowl to soft peaks. Gradually whisk in the sugar to form a stiff, glossy meringue. Stir a little of the meringue into the chocolate mix to loosen, then fold in the rest.
5. Take ½ tbsp of the caramel from the freezer and, with oiled hands, roll into a ball. Repeat 5 more times.
6. Put 55g of the chocolate mix in each mould. Press a caramel ball gently into the centre, then top with another 55g mix, covering the ball.
7. Put the moulds in a baking tray and bake for 20 minutes or until the tops have risen slightly and dried. Remove from the oven and cool for 3 minutes, then run a knife around the edges and invert onto plates. Serve with salted almond ice cream or good vanilla ice cream.