Saturday 21st September 2019
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Serves 4
Preparation time: 10 minutes
Cooking Time: 20 minutes

80g of 75% minimum cocoa solid Belgian chocolate
60g unsalted butter
80g caster sugar
50g plain flour
3 whole free range eggs
2 egg yolks
The zest of half an orange

Ingredients for the caramel:
200g caster sugar
100ml Jersey cream
50g butter
Pinch of salt

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Warm Belgian chocolate and orange fondant with Jersey cream caramel

To make the caramel, place all the ingredients in a deep based pan and cook on medium heat until golden brown in colour. Set aside to cool down. 

Warm the oven to 180C. Butter and flour 4 porcelain ramekins. Melt the chocolate with the butter on a water bath. In a separate bowl whisk the eggs until pale and fluffy. Gently fold into the mix the sugar, flour and orange zest. Add the melted chocolate and mix well.

Pour the mixture into the ramekins and cook for 8–9 minutes. Serve warm.

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