Chocolate fondant sponge recipe

2nd November 2017

Head Chef, James Finch, shares his recipe for chocolate fondant sponge pudding.


12 eggs

400g caster sugar

400g self-raising flour

600g dark chocolate

250g butter  


1. Place the eggs and sugar in a mixing bowl, whisk on high speed until light and fluffy. This should take around 10 minutes

2. Break the dark chocolate into a heat proof bowl, add the cubed butter and melt over hot water, make sure you stir in every now and then 

3. Fold in the chocolate mixture into the egg mixture with a whisk

4. Sieve the flour into the combined mixture and fold in with a spoon

5. Brush the dariole moulds with melted butter and dust in coco powder to line the in side off the mould  

6. Pipe the mixture into the dariole moulds, filling them three quarters of the way 

7. Bake at 180°C for 8-10 minutes

8. Serve with whipped cream or ice cream and some fresh red berries  

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