When Fat Bastard Wines asked me to come up with a dessert to pair with their Pinotage in celebration of their 21st Birthday, I know I wanted to make a chocolate fondant. I’ve been blogging for eight and a half years and have never done a chocolate fondant on Drizzleanddip.com and I see this as somewhat of a failing on my part. It’s one of the most delectable desserts on the planet and also one of the easiest to make. Who doesn’t want to encounter a molten mound of oozing chocolate goodness to round of a meal? Its perfect to wow guests at a dinner party too. You can make it all in advance, set it aside, and then bake it off 18 minutes before you serve it. It’s that simple.
If like me you have ever wondered how the name ‘Fat Bastard’ came about, it came from having left the wine on the lees for a lot longer than usual, which allowed it to develop more fully and completely. And when tasted, there was simply no other way to describe it other than: “Well, now that’s a FAT bastard!”
Few wines could stand up to a dessert like a fondant, but the Pinotage did a good job of it. Its aged in small oak barrels for 22 months to add greater weight and complexity. Pinotage is a truly South African grape originating from a cross between Pinot Noir and Hermitage and the Fat Bastard shows rich aromas of ripe plum and banana with a lingering impression of chocolate and plum pudding.
A recipe by Donna Hay for a chocolate fondant with peanut butter has haunted me for years so I thought that was a good place to start. I decided against the peanut butter though and opted to play around with Lindt Lindor, both the white and the milk chocolate versions. I think the dark chocolate would also be magnificent and add a touch more bitterness. You can use either the Lindor ball or 3 squares of the Lindor slabs. If you could dish out awards to people in the food world that invent a product so delicious it makes the world a better place, one of these should surely go to the creator of the Lindor filling. You can make these fondants without the additional chocolate and it would still be wonderful, but I wanted to add meltiness and create delectable fudge-like texture. I added a dash of coffee to the mix to amplify the bitterness slightly but this is entirely optional.
This makes 4 generous Fondants, so you could quite easily make 6 – 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.
Recipe: adapted from Donna Hay
- 200gms dark chocolate, chopped
- 100 gms 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 (110gms) caster sugar
- ¼ cup flour
- 4 white or milk chocolate Lindt Lindor balls or 12 x squares from a slab (3 per fondant)
- Cocoa for dusting
- Preheat your oven to 200C / 400F and grease your 4 dariole moulds or ramekins (with aprox capacity of 250ml / 1 cup).
- In a small pot melt the butter, coffee and chocolate until smooth.
- While that is melting, using an electric beater, whisk the eggs, egg yolks and sugar until pale and fluffy – about 5 minutes.
- Add the collocate mixture and flour and briefly mix until well combined.
- Divide the mixture evenly amongst the 4 moulds and lightly press the Lindt Lindor ball/squares into the mixture in the middle. Bake for 16 – 18 minutes on a baking tray until they have puffed up and firm on the top.
- Gently scrape a knife around the edges to loosen and tip out on a plate to serve hot.
*This post is sponsored by Fat Bastard Wine
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