Recipe ~ Toffee centered chocolate fondant

Made this loads of times, and if you have the patience the rewards are well worth it.

For the sponge

  • 165g dark chocolate (at least 65%)
  • 80g unsalted butter
  • 4  eggs
  • 100g castor sugar
  • 55g plain flour

Place the chocolate and butter in a bowl over a pan of simmering water.

In separate bowl mix the eggs and sugar. once the chocolate and butter have melted add the egg and sugar mixture then carefully fold in the sieved flour with a spatula, place into the fridge to set.

For the toffee centre

  • 100g castor sugar
  • 100g glucose
  • 100g double cream
  • 20g milk

Place the sugar and glucose in a pan and cook on a medium heat until lightly golden brown.

Take the pan off the heat and add double cream and milk. mix well then allow to cool. place into a container and put into the freezer to set.


1.firstly line the metal rings  with greased proof paper and insure that there is also a piece covering the bottom of the ring. place the ring on the scales and weigh 80g of chocolate fondant mixture into it.

Then place 30g of toffee centre mixture(frozen) into the centre of the chocolate fondant. Push down gently with your finger. Place 10g of fondant mix ontop of the toffee centre.

Place on a baking tray and bake in the oven for 13 minutes at 200c.

What it should look like


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