This gorgeous chocolate fondant recipe is comes courtesy of Kurland, voted as a top 20 culinary destination, and housed on one of the country’s most scenic coastlines.
Recipe by Leon Coetzee
Photographs by Myburgh du Plessis
- 375g dark chocolate
- 375g butter
- 180g castor sugar
- 6 large eggs
- 9 egg yolks
- 75g cake flour
- ice cream or cream, to serve
- chocolate sauce (optional), to serve
Preheat the oven to 180°C.
Melt the chocolate and butter in a bowl over boiling water.
Mix the sugar and all the eggs together until they double in volume. Combine the melted chocolate with the egg mixture by folding it in slowly. Add the flour and whisk it in.
Butter 6 x 250ml (1 cup) ramekins and sprinkle cocoa powder on the inside over the butter – this will help the mixture to rise evenly.
Divide the mixture evenly between the ramekins and bake in the oven for 8 – 10 minutes.
Serve with ice cream or cream and drizzle some chocolate sauce over too, if desired.