From our spring menu which should have launched today, we bring you this delicious recipe for chocolate fondant. Full of chocolatey, oozy goodness, these fondants are best served warm with a drizzle of cream or a scoop of ice cream and some fresh berries. When we re-open we will be serving them with zesty orange cream, spiced cardamon sauce and a zingy ginger confit. Enjoy!

PS. Our recipe calls for one egg yolk but don’t discard the white – this can be stored in the fridge for up to two days or frozen in a small pot for up to three months. Once defrosted you can use it for making meringues or as a glaze in baking.