FRIDAY FOOD FEATURE: Chocolate Fondant Recipe


Chocolate fondant recipe from The Cellars-Hohenort

Treat yourself with this delicious chocolate fondant from The Conservatory Restaurant at the elegant Cellars Hohenort Hotel and Spa in Constantia, Cape Town.  The Conservatory, which is set adjacent to the historic Cellars-Hohenort cellar, provides diners beautiful garden views from both the sun-drenched terrace and the indoor tables.  Uniquely constructed around a giant 300-year-old oak tree, The Conservatory Restaurant is one of Constantia’s finest dining establishments.

Chocolate fondant recipe from The Cellars-Hohenort

It is at this elegant restaurant where the head chef creates hotel classics alongside seasonally influenced and modern dishes. The menu at The Conservatory places a great emphasis on fresh produce from both The Cellars-Hohenort gardens and local green-friendly suppliers. Friendly service combined with an award-winning wine list ensure that this restaurant in Cape Town offers guests an exceptional everyday dining experience.

Chocolate Fondant

Serving suggestion: this mouth watering desert is paired it with a rooibos panna cotta and ice cream.


250g dark chocolate

250g butter

5 whole eggs

5 egg yolks

125g castor sugar

62.5g flour, sifted


Melt the chocolate and the butter gently over a double boiler, then allow to cool slightly.

Then whisk the eggs, yolks and sugar until light and fluffy.

Fold the chocolate mixture into egg mixture.

Lastly, fold in sifted flower.

To line the dariole moulds, brush these with softened butter and dust with cocoa powder.

Fill to ¾ with fondant mix and leave to rest for at least 15minutes in the fridge before baking.

Bake at 180˚C for 9 minutes or until the outer layer of the fondant is cooked, but the centre is still soft.

Serve immediately.


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