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Chocolate fondant with Lindor

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.

You’ll need:

200g dark chocolate, chopped;

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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.

FAT Bastard Pinotage can be ordered for around R120 a bottle from shop.fatbastardwine.co.za

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