Chocolate Recipe

Great for gluten intolerant guests
Fondant Chocolate Recipe is a great dessert in the French Alps

Chocolate Fondant Cake a great chocolate recipe

Chocolate Recipe for Chocolate Fondant Cake

Pinnacle Walking Holidays is not just about giving guests some great walks, it’s also about serving some great meals, with great desserts that often include a favourite chocolate recipe, on our all-inclusive breaks in Chamonix and the Peak District. and Northumberland

A big favourite is my Chocolate Recipe for Chocolate Fondant Cake. I use the Mary Berry Chocolate Recipe, it’s easy to follow and delicious served with cream or custard.

We will be serving this dessert on our 2019 walking breaks in the UK and Europe.

Ingredients for Chocolate Fondant Cake


      • 2 oz (50g) cocoa
      • 6 tablespoons boiling water
      • 3 eggs
      • 2 tablespoons milk
      • 6 oz (175g) self raising flour
      • 1 rounded teaspoon baking powder
      • 4oz (100g) baking spread especially for cakes or soft butter
      • 10 oz (300g) caster sugar


    1. Pre-heat the oven to 180ºC/160fan/Gas 4
    2. Grease 2 x 20cm (8”) push sandwich tins.
    3. First measure the cocoa and boiling water into a large bowl, and mix well to make a paste. Add the remaining ingredients and beat again until combined. Divide the cake mixture between the prepared tins. Bake in the pre-heated oven for about 30 minutes until well risen and shrinking away from the sides of the tin. Cool for ten minutes. To turn out loosen the sides of the tin with a palette knife if needs be, then stand the tin on a mug or baked bean tin, hold the sides firmly and press down to release.
    4. For the icing and filling, pour the double cream into a saucepan and place over a medium heat until just simmering, remove from the heat, then add the chocolate and stir well until the chocolate is melted and the mixture smooth. Set aside and allow to become cold and almost set.
    5. Spread the tops of each cake with apricot jam. Sandwich the cakes with half the icing and spread the remainder on top. Take a small palette knife and draw large “S” shapes to give a swirl effect. Shave the white chocolate into curls with a potato peeler and arrange over the top of the cake if liked to decorate.
  • If you do not have a spring-form tin, spoon the mixture into a freezer-safe shallow dish, cover with Clingfilm, then freeze. After thawing for 20 mins the chocolate will be ready to spoon onto serving plates and be decorated with strawberries.
  • You can make half the quantity if you prefer, or simply cut off and thaw the amount you wish to serve and leave the rest in the freezer.

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