Latest News

M & M Cooler Recipe


All things Asian are very trendy and matcha is one of those ingredients that we have all seen on menus […]

#FUNcorked!


Does wine need a partner? It is pretty spectacular on its own! But combine it with your favourite friends, tunes […]

Roosterkoek with Nori Butter and Apricot Puree


Makes 20 roosterkoeke  Ingredients For the roosterkoek 1 kg bread flour 20 g salt 10 g instant yeast 875 ml […]

Tomato Jam Recipe


As it is Heritage Month during September, why not try this tomato jam recipe from Die VLV Kookboek – a […]

Leopard’s Leap and Open Book announce winner of Take a Moment Competition


Graeme Comrie was announced as the winner in the Leopard’s Leap Wines and Open Book Festival Take a Moment writing […]

#Words4Wine – yes, it’s time!


Leopard’s Leap Wines is delighted to announce the 2019 edition of its #Words4Wine campaign as part of its sponsorship of […]

Malindi’s Fastfood Chickpea & Potato Curry with Cashew Cream


Another wonderful food story from Erica Platter and Clinton Friedman’s recently published Durban Curry Up2Date. Yes, healthy can be delicious! […]

Sasol Salt Rock’s Famous Mutton Bunny


Erica Platter and Clinton Friedman recently published Durban Curry Up2Date. We love how they tell food stories and share the […]

Toasted S’mortini Cocktail


As a toast to a wonderful cold and wet winter – something the Cape Winelands were in dire need of […]

#WinterWarmer Potjie, Pride & Prejudice


For most South Africans it is hard to imagine a weekend without cooking over an open fire. For many, it […]

News

Meltingly Moreish Hot Chocolate Pudding Recipe



When is the warm ooze of a hot chocolate pudding more welcome than on winter weekends? Try our recipe and serve with the Leopard’s Leap Merlot. Meltingly moreish, we promise!

Ingredients

Serves 4

200 g dark chocolate

60 g butter

100 g caster sugar

3 eggs

2 tbsp Nutella hazelnut spread

Method

Preheat oven to 200 ˚C.

Lightly butter 4 small ramekins.

Break the chocolate into rough pieces and place in a bowl to melt over gently simmering water. Melt without stirring, occasionally nudging any unmelted chocolate down into the melted chocolate.

Place the sugar into the bowl of a food mixer, separate the eggs and add the yolks to the sugar. Beat till thick and creamy.

Whisk the egg-whites till almost stiff.

Mix the butter into the chocolate and leave to melt, then gently stir in the chocolate hazelnut spread.

Fold the chocolate mixture into the egg and sugar mixtrure, then carefully fold in the beaten egg-whites with a metal spoon. Do not over-mix.

Scoop into the four buttered ramekins and place on a baking sheet. Bake for 12 – 15 minutes until risen. The tops should be cracked and the centres still slightly shaky.

Enjoy with vanilla ice-cream or clotted cream.

Upcoming Events

20 September 2019
  • South African Table
South African Table
13:00
21 September 2019
  • South African Table
South African Table
13:00
25 September 2019
  • South African Table
South African Table
13:00
26 September 2019
  • South African Table
South African Table
13:00
27 September 2019
  • South African Table
South African Table
13:00
28 September 2019
  • South African Table
South African Table
13:00
2 October 2019
  • South African Table
South African Table
13:00
3 October 2019
  • South African Table
South African Table
13:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]