Below is a recipe from the Languedoc Wine & Dine evening.
300g Dark Chocolate (70%)
170g Caster Sugar
350ml Vanilla ice cream
Melt the chocolate and the butter.
Whisk all eggs together ( 2 whole eggs and 4 yolks) until white in colour.
Add chocolate and butter.
Pour into moulds and freeze.
To serve remove from freezer before service and leave to stand.
To order place into the oven at 180C for 12 minutes.
Remove and serve hot with a scoop of vanilla ice cream in the centre.