We’re fond of a good Pinotage … the FAT Bastard Pinotage is a great choice. This deep ruby red, medium bodied wine is all lush dark fruit with hints of chocolate and mocha. Perfect to serve with one of our favourite desserts … a rich chocolate fondant. This one, created for FAT Bastard by Sam Linsell, is a wonderful way to end a winter meal.
200g dark chocolate, chopped; 100g salted butter; 1 tsp good quality instant coffee granules or ½ tsp espresso powder; 2 free-range eggs; 2 free-range egg yolks; ½ cup (110g) caster sugar; ¼ cup flour; 4 white or milk chocolate Lindt Lindor balls or 3 x squares from a slab; cocoa for dusting
Preheat your oven to 200°C / 400°F and grease 4 dariole moulds or ramekins ( each with an approx capacity of 250ml / 1 cup). In a small pot melt the butter, coffee and chocolate until smooth. While it’s melting, using an electric beater, whisk the eggs, egg whites and sugar until pale and fluffy – about five minutes. Add the chocolate mixture and flour and briefly mix until well combined. Divide the mixture evenly between the four moulds and lightly press the Lindt Lindor balls/squares into the mixture in the middle. Bake for 16 to 18 minutes on a baking tray until they’ve puffed up and are firm on the top. Gently scrape a knife round the edges to loosen and tip out onto plates to serve hot.
This makes 4 generous fondants, so you could quite easily make 6 to 8 much smaller ones. Just reduce the cooking time down to 12 minutes and halve the quantity of Lindor chocolate you add to the middle.
Details: FAT Bastard Pinotage can be ordered for around R120 a bottle from shop.fatbastardwine.co.za