Chocolate and Caramel Fondant Cake

Serves 10-12
Time 1 hour 30 minutes


100g 70% dark chocolate 

100g 50% dark chocolate

200g butter 

4 eggs

200g raw caster sugar

100g caramel 

35g cornflour 


Gently melt together the chocolates and the butter.

In a bowl whisk the eggs with the sugar until light and pale.

Mix the caramel into the chocolate mixture.

Then fold this into the light egg mix. Fold in the cornflour.

Preheat the oven to 210°C. 

Place mixture into a greased 18cm springform and bake at 210°C for 5 minutes.

Drop the temperature to 120°C and bake for 50-60 minutes or until the centre of the cake is soft but not runny. 

Allow the cake to cool in the fridge. Best overnight.

Cut with a hot, clean knife and serve at room temperature with some crème fraiche.

Tip: The cake is cooked when the centre remains soft but not runny when gently shaking the tin.