Fondant au Chocolat

Number of Servings: 2


80g dark chocolate
35g unsalted butter
¼tsp coffee granules
½tsp vanilla extract
⅛tsp salt
1 egg
1 egg yolk
15g plain flour

1 Preheat oven to 230c. Grease two ramekins with nonstick cooking spray.

2 Melt chocolate with butter by microwave. Stir until smooth.

3 To the hot chocolate mixture, add coffee granules, vanilla extract, and salt. Stir until smooth.

4 When the chocolate mixture is cooled, whisk in 1 egg and 1 egg yolk. 

5 Finally add the flour and stir until well combined.

6 Bake in preheated oven for 8-10 minutes (Surface of the cakes will be set, but centers should still be concaved).

7 Dust with icing sugar and serve with fresh raspberries!

Moelleux au Chocolat sans Beurre

Yield: One 23cm Round Cake


- 125g 90% dark chocolate

- 125ml unsweetened almond milk

- 1tbsp plain flour

- 50g ground almond

- 4 eggs, yolks and whites separated

- 125g granulated sugar

1. Slightly grease and flour a 23cm round springform pan. Preheat oven to 180c.

2. In a big heatproof bowl, melt chocolate with milk. Then, add egg yolks into warm chocolate mixture and stir to combine.

3. Add plain flour and ground almond to chocolate mixture and stir to combine.

4. With an electric mixer, whisk egg whites with sugar until stiff peaks form. Then, fold egg whites into chocolate mixture.

5. Pour batter into prepared pan. Bake in preheated oven for 30 minutes.

6. Remove cake from oven and let it cool before serving. Also best served cold from fridge.

Genoise au Chocolat

Yield: One 23cm Round Cake


- 4 eggs

- 100g granulated sugar

- 15g plain flour

- 15g corn flour

- 25g unsweetened cocoa powder

1. Using an electric mixer beat eggs with sugar on high speed until pale and thick. 

2. Sift over and then patiently fold in a mix of plain flour, corn flour, and cocoa powder.

3. Pour batter into a 23cm round cake pan with a parchment paper lined on the bottom only. 

4. Bake in preheated oven set at 170c for 25 minutes.

5. Remove the cake from oven and let it cool completely before serving and storage.

Creme Patisserie au Chocolat et Tartes aux Fraises

For 8 tartlets…


- 3 egg yolks
- 30g granulated sugar
- 10g plain flour
- 10g corn flour
- 250ml unsweetened almond milk
- 1tsp vanilla extract
- 50g chopped dark chocolate

1. Whisk together egg yolks and sugar.

2. Sift in plain flour and corn flour. Continue to whisk until well combined.

3. Pour in milk. Whisk to combine.

4. Heat the mixture over medium heat. Stir constantly.

5. Turn off the fire when the mixture has thickened. Add vanilla extract and chocolate. Stir until well combined.

6. Cover the chocolate custard with plastic wrap. Make sure the wrap touches surface of custard.

7. Use cooled custard as fillings of strawberries tartlets.