Chocolate fondant sponge

UCC Coffee UK & Ireland

UCC Coffee UK & Ireland

Standard Supplier 31st January 2018
UCC Coffee UK & Ireland

UCC Coffee UK & Ireland

Standard Supplier

Chocolate fondant sponge

Pastry chef Sarah Hartnett creates a chocolate fondant sponge with crunchy feuilletine & caramel jaconde with milk chocolate hazelnut chiboust. This is paired with a dark roast coffee by Gareth Davies, head of coffee excellence at UCC Coffee.


  • Chocolate fondant sponge
  • 150g dark chocolate - 55% Excellence
  • 125g unsalted butter
  • 125g eggs
  • 45g sugar
  • 25g flour
  • Dark crunch
  • 210g dark chocolate, 65% Alto El Sol
  • 420g paillette feuilletine
  • Dark chocolate cremeux
  • 200g cream 35%
  • 25g whole milk
  • 45g glucose
  • 25g egg yolk
  • 105g dark chocolate, 65%
  • Chocolate mousse
  • 160g syrup 30°B
  • 110g egg yolks
  • 380g dark chocolate 65%
  • 800g whipped cream
  • Mug cake
  • 30g icing sugar
  • 150g egg white
  • 35g milk powder
  • 35g fine almonds
  • 10g flour
  • 15g cocoa powder
  • IBC Bronze creative powder
  • High shine glaze
  • 150g glucose
  • 75ml water
  • 150g caster sugar
  • 100g condensed milk
  • 150g dark chocolate (55%)
  • 8g gelatine
  • Milk chocolate cream
  • 210g cream
  • 15g glucose
  • 3 vanilla pod
  • 5g gelatine
  • 350g milk chocolate
  • 225g cream


Chocolate Fondant Sponge
1. Melt the dark chocolate and butter together
2. Whisk the eggs and sugar until foamy.
3. Fold in the chocolate butter mixture.
4. Add the sieved flour. Mix well.
5. Bake at 160°c for approx. 15 minutes. Cool then set before putting into the mould
Dark Crunch
1. Melt the dark chocolate to 30°c
2. Add the feuilletine
3. Combine and spread onto the chocolate fondant sponge base
Dark chocolate cremeux
1. Boil the cream and milk together. Take off the heat.
2. Add the glucose and egg yolk and cook to 85°c
3. Take off the heat and add the dark chocolate. Blend the mixture then cool to 45⁰c before piping onto the dark crunch
Chocolate Mousse
1. Boil the syrup and pour onto whisking egg yolks until it reaches a sabayon
2. Melt the dark chocolate to 45°c and add to the yolks (off the machine)
3. Cool to 30°c and add the whipped cream.
4. Pipe a layer onto the chocolate cremeux to the top of the mould. Level with a palette knife and freeze
Mug Cake
1. Mix all the ingredients together and put them in the syphon for 4 hours.
2. Foam into a mug. Bake at 1000 watts for 40 seconds. Cool.
3. Roll in cocoa powder and shake through bronze creative powder.
High Shine Glaze
1. Cook the glucose, water and sugar to 103⁰c. Take off the heat and add the condensed milk and soaked gelatine
2. Mix well, add the dark chocolate and blend with a stick blender
3. Preferably leave to settle overnight before use.
4. Glaze at 35⁰c
Milk Chocolate Cream
1. Boil the cream, glucose and vanilla
2. Add the soaked gelatine
3. Pour on to the milk chocolate
4. Add the cream.
5. Rest for 24 hours and whisk to soft peak
To serve
Pipe milk chocolate mousse on the top of the entremets. Decorate with tempered chocolate (that has been piped into frozen rum and dried)/ Arrange the dusted mug sponge and serve

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.