This recipe was one of the winning dishes, cooked and served by a gold medal winning team from Bury College.

Adam Crosbie, Jessica Humphries, Matthew Whittle, Daniel Jackson and Rebecca Davis recently achieved success in all categories of the Le Culinaire Francais Inter College Cook and Serve Competition to become the most successful team in the history of the competition.

Here is the recipe for their winning dessert.


  • Preheat a flat baking sheet in the oven set to 200C/400F/Gas 6.
  • To make the fondant, whisk the egg white until stiff then fold in the flour and cornflour.
  • In a separate bowl mix together the melted chocolate, sugar and egg yolk.
  • Mix one spoonful of the whisked egg white into the chocolate, then add the rest of the white and fold together.
  • Butter two dariole moulds and dust with cocoa powder.
  • Spoon the mixture into the moulds, then bake in the oven for 10 minutes.
  • Turn fondants out onto a plate, serve with ice cream.