Published on 29 April 2020

Recipe courtesy of Head Chef Grant Mathie

"A gooey rich dessert enjoyed by all. This is the reason I managed to get my wife to date me over 16 years ago!"


5 eggs

5 egg yolks

250g dark chocolate

250g butter

130g sugar

50g plain flour


- Prepare 8 ramekins by greasing all sides with butter and coat with sugar.

- Set up a pan of water to bring to the boil for bain-marie.

- Melt butter and chocolate gently in a separate pot, until melted and smooth.

- Whisk eggs for 10 mins until fluffy and aerated.

- In a separate bowl mix together egg yolks and sugar, and warm over bain-marie. Whisk egg mixture until sugar starts to dissolve and the mixture thickens. The ‘lines’ made in the mixture should hold when thick enough – to make a sabayon.

- Mix slightly cooled chocolate mixture into sabayon and mix until smooth.

- Lightly fold this mixture, half at a time, into the whisked eggs.

- Sieve in flour and lightly fold until mixture is combined.

- Pour mixture evenly between the ramekins. This should be a generous cup per serve.

- Place ramekins in fridge until ready to cook. The mix will last in fridge for a few days if covered.

- When ready to cook, preheat oven to 190˚C.

- Place ramekins on a tray and cook for 14-15mins.

- Lightly dust with icing sugar to serve. Fondants can be served with ice cream or sorbet.


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