Chocolate Fondants to die for…

For all the choc-a-holics out there, try these divine chocolate fondants that are perfectly matched with juicy Shiraz-poached Prunes…a delectable dessert for a special occasion!

Bittersweet Chocolate Fondants with Shiraz Poached Prunes
Serves 8
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
  1. 1 cup shiraz
  2. 200g pitted prunes
  3. ¼ cup brown sugar
  4. melted butter, for brushing
  5. cocoa, sifted, for dusting
  6. 200g dark chocolate (60-85% cocoa)
  7. 200g unsalted butter
  8. 4 eggs
  9. 4 egg yolks
  10. ½ cup caster sugar
  11. 1/3 cup plain flour
  12. 1 ½ tablespoons cocoa
  13. 1 teaspoon cinnamon
  1. To make Shiraz Poached Prunes, combine shiraz, prunes and brown sugar in a saucepan and bring to the boil. Simmer for 5 minutes until prunes are plump and wine is syrupy. Allow to cool.
  2. To make Fondants, butter 8 x ½ cup capacity individual moulds, soufflé dishes or cappuccino cups and line the bases with baking paper. Butter the bases and coat the inside of the moulds with cocoa. Melt chocolate and butter together either in a Microwave on Medium for 2 minutes, stirring occasionally, or in a bowl over simmering water. Allow to cool slightly. Beat eggs, yolks and sugar together in an electric mixer for 5-8 minutes until thick and creamy, then fold in the chocolate. Sift the flour, cocoa and cinnamon over the surface and fold in. Refrigerate for at least 1 hour or up to 24 hours in advance. Bake at 220°C for 12-14 minutes until slightly firm to touch but still soft in the centre. Allow to rest for 2 minutes before gently removing from moulds onto serving plates and dusting with cocoa. Serve each with a spoonful of Shiraz Poached Prunes and a drizzle of syrup.