11- Toblerone Fondue Cake

DSC07392It seems that in our house competitive Toblerone eating is very much a Christmas tradition!  When Toblerone sent me a bunch of bars (after hiding them quickly) I thought I’d come up with a toblerone based dessert for serving up.

.  This is a super simple idea but a great way to impress your guests – Toblerone Fondue, served from the middle of a Bundt cake.

The recipe here is for a Honey and Almond Bundt but feel free to use your favourite cake, I have recipes on the blog for a Salted Caramel Bundt but a standard vanilla or chocolate will do the trick just as well.  When it comes to serving take a sharp knife and cut a around the centre of the ring of the bundt on the serving plate to divide the cake into two full rings, the inner ring to stay intact to hold the fondue, the outer ring can be sliced skewered and dipped!


Honey & Almond Bundt

200g butter, softened

100g caster sugar

100g soft brown sugar

4 eggs, large

1 tsp vanilla extract

3/4 tsp almond extract

300g self raising flour

75g ground almonds

1 tsp baking powder

120ml honey

80ml vegetable or sunflower oil

Toblerone Fondue

125g toblerone, chopped

60ml golden syrup

200ml double cream

Selection of dipping items to serve – strawberries, fudge, mini meringues, marshmallows etc.

Preheat the oven to 160c(fan)/180c/Gas Mark 4.

Grease a bundt tin well and dust with a little flour.


Cream together the butter and sugars until really light and fluffy.

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In a jug beat together the eggs, vanilla and almond extract.


Beat in the egg  to the creamed mixture a little at a time, keeping the mixture nice and fluffy.


Once all the egg has been added in goes the flour, ground almonds, baking powder, honey and oil.  Mix until even.

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Spoon the batter into the bundt tin and roughly level with the back of spoon.

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Bake in the oven for 50 minutes – check with a skewer inserted in the middle so that it comes out clean, the cake may need a further 5 minutes.

Allow to cool in the tin for 30 minutes only.  And more and the cake starts to weld itself to the tin and won’t come out in one piece.  Gently loosen the cake from the tin pulling the cake away from the edges by hand to check for any rogue stuck bits and then invert the cake onto a cooling rack.  Leave it to cool fully.


Once cooled trim the base of the cake flat so that it will sit neatly on your serving plate – you need a good sit to form a seal so that the fondue doesn’t escape everywhere!

Dust the cake with a little icing sugar and set onto the centre of your serving plate.


Surround with lovely things to dip – fresh fruits, fudge, marshmallows etc.


Now for the fondue!  Chop the toblerone roughly and place in a heavy bottomed saucepan along with the golden syrup and double cream.


Heat it very gently, stirring often until the toblerone has melted and the fondue is an even consistency.


Transfer to a jug.  Fill up the centre of the Bundt cake and set the jug to one side for topping up later.



Toblerone Fondue Cake

Ruth Clemens, Baker Extraordinaire

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