Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
Read More
Search
The Caterer

Fondant chocolate cake

11 September 2006
Fondant chocolate cake

COCOA MIX

1kg butter
200g cocoa powder
10g salt
1.8kg Manjari Valrhona chocolate (64% cocoa solids) chopped in small pieces
Blend ingredients to a smooth paste.

EGG/SUGAR MIX

1.1kg egg whites whipped
400g icing sugar
100g dry egg whites
Whip ingredients separately untilstiff.

Carefully fold cocoa mix into the whipped egg/sugar mixture. Pour immediately into aluminium mould and freeze.

To serve immediately pour into buttered sugared aluminium cups and bake at 200°C for about 5 minutes.

Unmould onthe centre of the plate.

Decorate with whipped cream melted chocolate sauce and candied tomatoes or orange zests.

TORRES'S TIPS

\* Always mixcake batters byhand - it's more sensitive than an implement
\

* The ideal mould size is 7cmdiameter by 4cm high

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!