Make this very easy and decadently delicious Chocolate Fondant individual desserts and serve it with our Bordeaux-style blend, the 2015 Leopard’s Leap Culinaria Grand Vin. It will impress any company and will surely warm up a wintery evening.
90 g Vahlrona dark chocolate 70%
100 g butter
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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