The Teflon Diamond Standard Awards


Chocolate Fondant with Salted Caramel Sauce, Brittle & Raspberry Coulis

"The flavour of salt goes extremely well with both chocolate and caramel. I find that the salt in the caramel sauce and on the brittle cuts through the sweetness and if it wasn’t there then the dish would be too sweet. I love the pairing of the creme fraiche with the rich dark chocolate."



  • 150g (5.5oz) unsalted butter cubed, plus extra for greasing

  • 2 Heaped tbsp plain flour, sifted, plus extra for dusting

  • 150g (5.5oz) dark chocolate (70% cocoa) broken into pieces

  • 3 large Eggs

  • 75g (2.5oz) caster sugar

  • 2-3 tbsp icing sugar


Salted Caramel Sauce

  • 175g light soft brown sugar

  • 300ml double cream

  • 50g butter  

  • ½ tsp salt


Salted Brittle

  • 4 tbsp of water

  • 150 g caster sugar


Raspberry Coulis

  • 250g raspberries

  • 1 tbsp icing sugar

  • 1/2 lemon juice only or to taste Crème Fraiche


Preparation Time 45 minutes

Cooking Time 12-15 minutes



1. Preheat the oven to 200c (400 f/gas mark 6). Thoroughly grease the sides and base of the dariole moulds. Sprinkle the insides with a little cocoa, then turn the cocoa around in the mould until all of the butter is covered. Tip out any excess cocoa powder. Line the base of the mould with small discs of baking parchment.


2. Gently melt together the chocolate and butter in a heatproof bowl over simmering water, stirring occasionally. Make sure the base of the bowl does not touch the water. Cool slightly.


3. In a separate bowl, whisk together the eggs and sugar. Once the chocolate mixture has cooled slightly, beat it into the eggs and sugar until thoroughly combined. Sprinkle the flour over the top of the mixture and gently fold it in.


4. Divide the mixture between the moulds, making sure that the mixture does not come right up to the top. At this stage, the fondants can be chilled so that they come to room temperature.


5. Cook the fondants for 12-15 minutes. The sides should be firm, but the middles soft to the touch. Run a sharp knife around the edge of the mould. Turn the fondants out onto individual serving plates by putting the plate on top and inverting the mould. Gently remove the mould and the baking parchment. 6 Dust with icing sugar to decorate.


Salted Caramel Sauce

1. Combine all the ingredients in a saucepan set over a low heat, and stir until the sugar has dissolved. Turn the heat up and bubble the sauce for 2-3 mins until golden and syrupy. Leave to cool for 10 mins before serving. Can be made up to 3 days in advance and chilled – gently reheat to serve.


Salted Brittle

1. For the brittle, line a baking tray with baking parchment, then put the sugar and 4 tbsp of water in a heavy-based frying pan and heat, without stirring, until golden brown. Stir through the nuts, and pour (in a thin layer) over the parchment. Sprinkle with ½ tsp flaky sea salt and leave to set.


Raspberry Coulis

1. For the raspberry coulis, tip all of the coulis ingredients into a frying pan and heat until the raspberries start to break down.

2. Transfer to a food processor and blend until smooth, then pass through a sieve to remove the pips.

3. Set aside until ready to serve.