Make this very easy and decadently delicious Chocolate Fondant individual desserts and serve it with our Bordeaux-style blend, the Leopard’s Leap Culinaria Grand Vin. It will impress any company and will surely warm up a wintery evening.

Serves 4

Ingredients:

Cocoa powder

90 g Vahlrona dark chocolate 70%

100 g butter

2 eggs

2 egg yolks

150 g castor sugar

50 g cake flour

Method

Preheat the oven to 220 °C. Butter the ramekins and dust with cocoa powder.

Melt chocolate and butter in a heatproof bowl over a gently boiling pot of water.

Mix eggs, egg yolks, sugar and flour in a separate bowl. Use a spatula and fold in the chocolate mixture until well combined.

Fill each ramekin three-quarters full with fondant.

Place in the refrigerator for an hour.

Bake for 10 – 12 minutes. Take out of the oven and cool down for two minutes before taking out of the ramekins.

Serve with vanilla ice cream for a traditional dessert or spoil your guests with a glass of Leopard’s Leap Culinaria Grand Vin – a great partner to the dark chocolate.