Chocolate Fondant Cake
TIER 1
Chocolate Fondant Cake
I love this dessert for how simple yet decadent it is, but my favourite part is how well it works as a make ahead option. During testing, I baked it, left it in the fridge overnight, then reheated it the next day and it still had an incredible gooey centre. Serve it simply with softly whipped vanilla cream.
8-10
SERVINGS
Ingredients
Makes 8-10 servings
300g Dark Chocolate (70% Cocoa Solids), Chopped
100g Milk Chocolate, Chopped
200g Unsalted Butter, Room Temperature
190g Caster/White Sugar
60g Light Brown Sugar
335g Whole Eggs
20g Egg Yolks
3g Flakey Sea Salt
90g Plain/All-Purpose Flour
15g Cocoa Powder
Special equipment
20cm/8” cake ring mold
Stand mixer or electric hand whisk
Method
1. Preheat the oven to 145C/295F non-fan assisted (130C/365 Fan). Take a 20cm/8” cake ring mold and lightly grease it with butter then dust the inside with cocoa powder. Tap out any excess.
2. Place this onto a piece of parchment paper, slightly scrunched around the edge of it so it hugs the cake ring slightly. Lift this onto a baking tray lined with a silicon baking mat.
3. Add the chopped chocolate to a medium bowl and place this over a pan of gently simmering water. Stir this occasionally until it is completely melted, then set this to one side to cool slightly.
- 300g Dark Chocolate (70% Cocoa Solids), Chopped
- 100g Milk Chocolate, Chopped
4. Into the bowl of a stand mixer, (or a large bowl if using an electric hand mixer), add the room temperature butter and sugars. Beat this on a medium speed with the paddle attachment for 3-4 minutes, or until thicker and paler in consistency. Scrape down the sides.
- 200g Unsalted Butter, Room Temperature
- 190g Caster/White Sugar
- 60g Light Brown Sugar
5. Slowly drizzle in the eggs (previously whisked together in a bowl) and scrape down the bowl a few times as you add the eggs to ensure the butter is fully incorporated. Don’t worry if once you add the eggs the mixture looks slightly split.
- 335g Whole Eggs
- 20g Egg Yolks
6. Pour in the slightly cooled chocolate mixture and mix just until it forms a smooth, chocolate batter.
7. Finally, sift in the flour and cocoa powder, and sprinkle over the salt. Stir this together with a spatula until there are no more dry ingredients.
- 3g Flakey Sea Salt
- 90g Plain/All-Purpose Flour
- 15g Cocoa Powder
8. Pour the batter into the prepared cake ring and spread it flat with a spatula.
9. Place it into the centre of the oven and bake for 45 minutes.
10. Once baked, remove it from the oven and allow it to cool for at least 30 minutes (this will give a very gooey consistency) or even longer. You can even refrigerate it, then place it back into a hot oven (200C/390F for 5 minutes) and then serve it. This will make the centre soft again (although not quite as soft as when you serve it the same day). This is best served with some freshly whipped cream.
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Chocolate Fondant with Strawberry Sorbet
TIER 2
Chocolate Fondant with Strawberry Sorbet
This is a more refined take on the Tier 1 recipe. The fondants are baked in individual ring moulds and plated with chocolate soil and raspberry sorbet. The soil adds crunch and a subtle saltiness, while the sorbet brings brightness and balance to the plate. All the elements can be prepared in advance, then the fondants are baked just before serving.
4
FONDANTS
Ingredients
Makes 4 Fondants
Strawberry Sorbet
90g Water
160g Caster/White Sugar
35g Liquid Glucose or any invert sugar
2g Locust Bean Gum or NH Pectin
450g Strawberry Puree
Citric Acid To Taste (1-2g)
Fine Sea Salt To Taste
Chocolate Crumble
50g Caster/White Sugar
50g Ground Almonds
30g Plain/All-Purpose Flour
20g Cocoa Powder
3g Flakey Salt
35g Unsalted Butter, Melted
Chocolate Fondant
200g Dark Chocolate (70% Cocoa Solids), Chopped
200g Unsalted Butter, Room Temperature
200g Icing/Powdered Sugar
220g Whole Eggs
75g Egg Yolks
55g Plain/All-Purpose Flour
45g Cocoa Powder
Pinch of Flakey Sea Salt
Special equipment
Digital thermometer
Hand blender
Ice cream machine
4 7×3.5cm (2.7×1.3”) metal ring molds
Stand mixer or electric hand whisk
Piping bags (optional)
Method
Strawberry Sorbet
1. Place a medium bowl inside a large bowl that is filled with ice water. Set this to one side.
2. Into a medium saucepan, add the water, sugar, glucose and locust bean gum.
- 90g Water
- 160g Caster/White Sugar
- 35g Liquid Glucose or any invert sugar
- 2g Locust Bean Gum or NH Pectin
3. Whisk the mixture over a medium heat until it reaches 85C/185F on a digital thermometer.
4. Immediately remove it from the heat and pour it into the medium bowl you set aside, over the ice. Stir this occasionally until it reaches around 10C/50F on a digital thermometer.
5. Transfer the cooled mixture to a tall measuring jug, then pour the strawberry puree on top. Blend till smooth with a hand blender.
- 450g Strawberry Puree
6. Add in the citric acid (or lemon juice) and blend. Taste the mixture and add more if needed to suit your taste.
- 1-2g Citric Acid
7. The mixture can be churned immediately in your ice cream machine, or left in the fridge for up to 24 hours.
8. When you are ready to churn it, add a pinch of salt and stir this through. Then pour it into your machine, churning according to the machine instructions. It usually takes around 15-30 minutes until it is a thick, scoopable texture.
9. Once it is done, it will still be slightly soft, so transfer it to a tupperware and place it back in the freezer for 2-3 hours. Then it will be the perfect scooping texture.
Chocolate Soil
1. Preheat the oven to 160C/320F non-fan assisted (145C/295F fan-assisted)
2. Place all the dry ingredients into a bowl and stir together with a spatula.
- 50g Caster/White Sugar
- 50g Ground Almonds
- 30g Plain/All-Purpose Flour
- 20g Cocoa Powder
- 3g Flakey Salt
3. Pour in the melted butter and stir together to form a crumbly chocolate mix.
- 35g Unsalted Butter, Melted
4. Tip the crumble onto a baking sheet and bake for 12 minutes. Remove from the oven and allow it to cool completely. If you would like the soil to be a finer consistency you can blend it briefly in a food processor but it’s optional! Store the mixture and set to one side.
Chocolate Fondant
1. Preheat the oven to 190C/375C non-fan assisted (175C/345F fan-assisted).
2. Lightly grease four 7×3.5cm (2.7×1.3”) metal ring molds with soft butter and then coat with cocoa powder, tapping out the excess. Place these onto a baking tray lined with a silicon mat or baking paper.
3. Place the chocolate into a bowl and place this over a pan of gently simmering water, stirring occasionally until it has melted. Remove it from the heat to cool for 5 minutes.
- 200g Dark Chocolate (70% Cocoa Solids), Chopped
4. Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment and beat on a medium speed for 2-3 minutes, until it is very thick and pale.
- 200g Unsalted Butter, Room Temperature
- 200g Icing/Powdered Sugar
5. Lower the speed, and drizzle in the eggs slowly, scraping down the side of the bowl as needed.
- 220g Whole Eggs
- 75g Egg Yolks
6. Pour in the cooled chocolate and mix to combine, scraping down the bowl as needed.
7. Finally, sift in the flour and cocoa powder, along with a good pinch of the salt. Stir this through with a spatula until you have a smooth, thick batter.
- 55g Plain/All-Purpose Flour
- 45g Cocoa Powder
- Pinch of Flakey Sea Salt
8. Add the mixture to a piping bag and pipe it into the greased ring molds, filling them about ¾ of the way up.
9. Place the tray into the centre of the oven and bake for 14 minutes. They should feel slightly firm/bouncy when you touch the edge and then the centre should look slightly molten.
Assembly
1. While they are baking, prepare the plates. Take the chocolate soil and pour 1-2 tbsp on the side.
2. Remove the sorbet from the freezer and let it warm up for a few minutes before using a warm spoon to scoop some on top of the soil. Do this, just before the fondant comes out of the oven.
3. Once the fondants are baked, place a palette knife underneath each one and carefully lift it onto the serving plate.
4. Carefully remove the ring mold and peel away the baking paper. Serve immediately.
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