How do I know the chocolate fondant cake is done?

Bake it for 20 to 25 minutes at 190°C (375°F) and aim for a centre that is still slightly runny. That slightly underdone middle gives the gooey fondant effect, so keep a close eye on it.

How much charcoal do I need to bake a cake in Charlie?

About half a football of good quality lumpwood charcoal, roughly 2 to 2.5kg, spread in an even layer. That holds 190°C (375°F) steadily, with the cake tin on the middle rack.

Can I leave the gin out of the berries?

Yes. The gin only goes into the berry topping, so leave it out and simply mix the chopped mint with a teaspoon of sugar and the berries. Let them sit for 10 minutes before serving.

What should I serve with chocolate fondant cake?

Serve it warm, straight from the oven, with the gin-marinated berries and mint. Whipped cream or your favourite ice cream also goes well alongside the warm cake.

Outdoor Cooking & Charcoal Oven Recipes / Bake

Cooked in the Charlie Charcoal Oven

Chocolate Fondant Cake with Berries, Mint and Gin

Name: Chocolate Fondant Cake with Berries, Mint and Gin
Prep time: 20 min
Cook time: 25 min
Yield: 6 to 8
Cuisine: British
Ingredients: 200g dark chocolate; 200g milk chocolate; 275g butter; 1 tsp vanilla extract; 6 eggs; 100g fine caster sugar; 80g plain flour; 1 tsp baking powder; 200g strawberries; 200g raspberries; 200g blackberries; 10g Fresh mint; 25ml Gin; 1 tsp sugar

Warm chocolate fondant cake meets cool berries dressed in gin and mint. The soft centre is the point, so watch the bake in Charlie. Rich chocolate, sharp fruit and just enough gin to make the berries interesting.

Bart Van Der LeeChef

Bake

Prep20 minutes

Cook25 minutes

Serves6 to 8

DifficultyMedium

Oven temperature190°C (375°F)

RackMiddle rack

CharcoalAbout half a football of good quality lumpwood charcoal (2 to 2.5kg), spread in an even layer to hold 190°C (375°F)

Method

Setting up Charlie

Set up for indirect heat baking with the door closed. Build a bed of charcoal and preheat the Charlie Oven to 190°C (375°F) before placing the cake tin on the middle rack. Keep the door closed throughout baking to maintain even temperature.

Sieve the flour, sugar and baking powder together. Butter the cake tin and dust with flour.
Melt the dark and milk chocolate in a heatproof bowl over softly boiling water, then melt the butter into the chocolate and stir in the vanilla extract.
Separate the eggs and mix the yolks into the chocolate mixture. Leave to cool to room temperature.
Beat the egg whites until foamy, gradually add the sugar, then fold in the flour and baking powder bit by bit.
Gently fold the egg white mixture into the chocolate.
Preheat your Charlie Oven to 190°C (375°F). Pour the batter into the prepared tin and bake for 20 to 25 minutes. The inside should remain slightly runny for that classic fondant effect.
Wash the berries and cut the strawberries into bite-sized pieces. Chop the mint and mix with the gin and a teaspoon of sugar. Combine with the berries and leave to marinate for 10 minutes.
Serve the warm cake straight from the oven with the gin-marinated berries alongside.

Tips

The cake is best served warm and pairs well with whipped cream or your favourite ice cream. Aim for a slightly underdone centre: that is what gives you the classic gooey fondant effect. Keep a close eye on the baking time as every oven runs slightly differently.

More recipes

The cook

Bart Van Der Lee

Chef

Bart van der Lee is a Dutch chef who reached the final of MasterChef: The Professionals in 2020. He trained in the Netherlands, has worked in Michelin-starred restaurants and now works as a private chef based in Greater London. He hosted Charlie Oven’s Fish and Seafood Masterclass.

More recipes by Bart Van Der Lee

Frequently asked questions

How do I know the chocolate fondant cake is done?

Bake it for 20 to 25 minutes at 190°C (375°F) and aim for a centre that is still slightly runny. That slightly underdone middle gives the gooey fondant effect, so keep a close eye on it.
How much charcoal do I need to bake a cake in Charlie?

About half a football of good quality lumpwood charcoal, roughly 2 to 2.5kg, spread in an even layer. That holds 190°C (375°F) steadily, with the cake tin on the middle rack.
Can I leave the gin out of the berries?

Yes. The gin only goes into the berry topping, so leave it out and simply mix the chopped mint with a teaspoon of sugar and the berries. Let them sit for 10 minutes before serving.
What should I serve with chocolate fondant cake?

Serve it warm, straight from the oven, with the gin-marinated berries and mint. Whipped cream or your favourite ice cream also goes well alongside the warm cake.