Chocolate fondant with melting filling

Ingredients:

• 220 g butter, cut into cubes, plus extra for greasing the pan
• 1/4 cup all-purpose flour, plus extra for dusting the pan
• 300 g dark chocolate, coarsely chopped
• 0.5 cup granulated sugar
• A pinch of table salt
• 6 large eggs
• 2 vanilla popsicles in chocolate glaze
• Powdered sugar, for sprinkling
• Special equipment: 2-liter ramekin

Preparation:

1. Preheat oven to 350°F (175°C). Grease and lightly flour a 2-quart ramekin/soufflé dish. Shake off any excess flour. Place the ramekin on a baking sheet.
2. In a large bowl, combine the butter and chocolate. Microwave in 30-second intervals, stirring between each microwave, until melted and smooth.
3. In a large bowl, combine granulated sugar, salt, and eggs. Beat with an electric mixer on high speed for 1-2 minutes until thick and pale. Add the flour and chocolate mixture to the egg mixture and stir with a silicone spatula until smooth.
4. Pour 2.5 cups of batter into a ramekin, place both popsicles in the center, one on top of the other. Pour the remaining batter around the sides and on top of the ice cream.
5. Bake for about 45 minutes, until the cake is set but still has a jiggly center. Let the cake cool in the ramekin for 15 minutes. Dust with powdered sugar.