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Lamb and Rosemary Pot Pie

Lamb is such an Easter tradition and as lamb is also such a great partner for our more serious reds, […]

Italian Easter Bread

We continue our baking streak for Easter. Not only does the long weekend give us more time to try something […]

Easter Eggnog Wine Cocktail Recipe

Easter Eggs have never been taken to this level! Try our all grown up Easter Eggnog wine cocktail as a […]

Croissant Cake – the perfect Autumn bake

While a summer Christmas is challenging for traditional Christmas roasts and gravy’s and puddings, South Africans are better-off weather-wise when […]

Baking Babka for Easter

Bread has a very strong link to Christian religious ceremonies and a variety of Easter breads are made during Easter […]

Green Mary Wine Cocktail Recipe

Ingredients 2 medium-size green or yellow tomatoes 90 ml water dash green jalapeño tabasco 2 x dash bitters 15 ml […]

Celery Sour Recipe

Celery Sour Ingredients 30 ml    gin 15 ml    freshly squeezed lime juice 15 ml    simple syrup 45 ml    fresh celery […]

Carrot and Orange Cooler

Carrot and Orange Cooler Ingredients 60 ml    fresh-pressed carrot juice 30 ml    blanco tequila 30 ml    fresh orange juice 30 […]

Pinot Noir & Porcini Risotto

The earthy notes of our 2015 Culinaria Pinot Noir are beautifully echoed in the autumn flavours of this porcini risotto. […]

Tomato, Baby Marrow and Aubergine Gratin

Ingredients 1 kg ripe, firm tomatoes, thinly sliced 1 red onion, thinly sliced 350 g baby marrow, preferably mixed green […]


Chocolate Fondant and a Classic Red Wine to warm you up

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


Cocoa powder

90 g Vahlrona dark chocolate 70%

100 g butter

2 eggs

2 egg yolks

150 g castor sugar

50 g cake flour


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 seperate 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.


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