In time for Easter Sous Chef Nathan has let us in on one of his favourite recipes (and also one of the most popular!) Here’s a recipe that makes 6 of them – so that’s one for each of the family including granny…



  • 250g salted butter
  • 6 free range eggs
  • 6 free range egg yolks
  • 130g castor sugar
  • 260g dark 70% min chocolate
  • 50g sifted plain flour
  • 6 greased ramekins – grease with butter and cocoa


Melt butter in pan cream 6 eggs and the sugar together until they form soft peaks gently melt chocolate over hot water bain-marie – don’t let it bubble or boil as this will change the texture and make it grainy add egg yolks to melted chocolate and stir together fold in chocolate, butter and plain flour into egg & sugar mixture – use a figure of 8 method – do not beat as all the air will get knocked out and you’ll have a flat fondant! spoon into moulds – only 3/4 fill to allow room to rise Place in oven for 7 min at 160°C fan or Gas mark 4 Tip out of mould whilst hot and serve immediately

For the Sauce

  • 300 ml double cream
  • 150g white chocolate
  • 25g castor sugar
  • 1 vanilla pod


warm cream and vanilla pod to room temperature Remove vanilla pod, add half white chocolate to warm cream, return to low heat (at this point drop in your favourite chocolate easter egg) ad in remaining white chocolate & sugar until smooth & melted Pour over fondant, get a spoon and dig in…. easter chocolate

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