Melt the butter and chocolate together.

Whisk the eggs and sugar together until light and fluffy. Mix in the cooled chocolate and butter mix

Whisk in the flour lightly.
Pipe 75g of mix into cake rings (±8-10 cm) lined with silicone paper. Bake at 180°C for 8-10 mins.

Blend all ingredients together with an immersion blender for 2 minutes

Leave to rest for 30 minutes in a refrigerator Pour into a batch freezer and churn

Place all ingredients into a saucepan. Slowly bring to the boil so that the sugar dissolves. Turn off the heat as soon as the mix boils and let the basil infuse for 5 minutes. Remove basil leaves and serve. 

Remove the cake ring from the hot fondant. Place onto a dessert plate.
Serve with a scoop or quenelle of the chocolate ice cream and apricot coulis. Serve immediately.