You know that longing, that almost primeval need, to have chocolate or else? Well I don’t get it often but when I do there is nothing that will stand in my way. Chocolate desserts make the most fitting ending for sumptuous meals or even a braai and here is one that is easy to make, sensational to look at and irresistible to eat.

Remember two things—make sure the ramekins are well greased and also that the top is no longer shiny when baking it—that means they are ready to turn out. Sparkle them up if you like

before dusting notice shiny top

Ready to go

Chocolate Fondants

Makes 6


100g dark chocolate – chopped

100g butter

3 large eggs

85g Muscovado sugar (Selati)

100g cake flour

2 tbsp cocoa powder

Pinch of salt

1 tbsp Treacle (optional)

Can you resist that? Notcice no shiny top

Glitter it up

  1. Melt chocolate and butter in a bowl over simmering water (bowl must not touch the wate surface)
  2. Whip eggs and Muscovado sugar in a mixer until triple in size. The mixture must be light, fluffy and thick, add treacle (optional) and mix in.
  3. Sieve the flour, cocoa and salt together.
  4. Fold the chocolate mixture and dry ingredients into the egg and sugar mix – do not over mix.
  5. Grease and dust 6 dariole moulds or ramekins with butter and cocoa powder
  6. Fill moulds with the mixture and let it rest in the fridge. Can even be made the day before. The longer in the fridge the better.
  7. Bake in a preheated over at 180C 10-11min. If you greased and powdered them properly they can be turned out immediately without hassle. If not – loosen the edges and turn out.
  8. Serve hot with cream or vanilla ice cream. Plenty of cream