Chocolate lovers beware, you will not be able to control yourselves around this dish… The smell of the dark, hot chocolate centre combines with the floral notes of the orange and rose to create an intoxicating smell that is irresistible! It’s a great recipe for dinner parties, as you can pre-make the batter the night before and simply pop in the oven when you’re ready to serve.

serves 4

50g unsalted butter

Peel from 1⁄8 of an orange

Petals from one rose, or 1 tsp rose water

150g 70% dark chocolate

75g caster sugar

Pinch salt

3 free range egg yolks

3 free range eggs

1 tblsp plain flour

200ml pouring cream

Seeds from 1⁄2 vanilla pod

Fresh strawberries, for garnish


Grease 4 ovenproof dishes (2/3-cup capacity).

Very gently melt butter along with orange peel and rose petals and heat gently for 1 to 2 minutes. Remove from heat and let the flavours infuse for 1 hour.

Using a bain marie, place chopped chocolate, sugar, salt and strained butter in a glass bowl and stir until the chocolate has melted and the sugar is no longer grainy. Remove from heat and whisk in egg yolks and eggs, one at a time, until thick and glossy. Finally, gently fold in the flour. Pour evenly into prepared dishes.

Cook in a moderate oven (180C) for about 14 to 16 minutes, then remove and let rest for 2 minutes before turning out and serving immediately.

Whip cream and gently stir in scraped vanilla seeds.

Serve fondant with chantilly cream and fresh strawberries.