Bittersweet Chocolate Fondants with Shiraz Poached Prunes – Makes 4
Rich warm little rounds of chocolate cakes with a luscious melting centre served with wine poached prunes.
|Preparation Time:||20 minutes|
|Cooking time:||10 minutes|
- 1/2 cup shiraz
- 100g pitted prunes
- 2 tablespoons brown sugar
- melted butter, for brushing
- cocoa, sifted, for dusting
- 100g dark chocolate (60-85% cocoa)
- 100g unsalted butter
- 2 eggs
- 2 egg yolks
- 1/4 cup caster sugar
- 2 tablespoons plain flour
- 1 tablespoon cocoa
- 1/2 teaspoon cinnamon
Butter 4 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 drizzle of syrup.
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 and use as required.
|Date Created:||February 7, 2019|