20 min
25 min
6-8 pers
Dessert
United Kingdom
Ingredients
- 24 cm non stick springform cake tin
- 200 g dark chocolate
- 200 g milk chocolate
- 275 g butter
- 1 tsp vanilla extract
- 6 eggs
- 100 g fine caster sugar
- 80 g plain flour
- 1 tsp baking powder
- 200 g strawberries
- 200 g raspberries
- 200 g blackberries
- Bunch of mint
- 1 shot of gin
- 1 tsp sugar
Directions
- Sieve the flour, sugar and baking powder.
- Butter the cake tin and dust it with flour.
- Melt the chocolate in a bowl over softly boiling water, and melt the butter into the chocolate.
- Add the vanilla extract.
- Split the eggs and mix the yolk with the chocolate mass. Leave this to cool down to room temperature.
- Beat the egg whites and add the sugar when foamy. Mix well and add flour and baking powder bit by bit.
- Then, mix the egg whites with the chocolate mass and bake in your preheated Charlie oven at 190°C for 20-25 min.
- You want the inside to be runny, so be careful not to overcook it.
- Now wash and clean the berries and cut the strawberries into bite-sized pieces. Chop the mint and add this with a drop of gin and a teaspoon of sugar to the berries.
- Leave this to marinate for about 10 minutes before serving with the cake.
![Charlie Oven Masterclass making chocolate fondant cake](https://cdn.shopify.com/s/files/1/0611/2952/3432/files/100EOSR3.01_02_08_00.Still078.jpg?v=1689508358)
Charlie Oven Masterclass with Chef Bart Van Der Lee
![Chocolate fondant cake enjoyed at the end of the fish and seafood masterclass](https://cdn.shopify.com/s/files/1/0611/2952/3432/files/IMG_1679.jpg?v=1689508572)
Charlie Oven Masterclass with Chef Bart Van Der Lee
Notes:
The cake is best served warm and also pairs great with whipped cream or your favourite ice cream.