Tag Archives: chocolate fondant

Chocolate fondant

Super rich, this is a dessert to be served after a light(er) meal but I personally think it should be a compulsory way to end all meals.  This recipe is adapted from one I found from Felicity Cloake in the Guardian

Ingredients (serves four)

  1. 100g dark couveture chocolate – I used Lindt 70% cocoa
  2. 90g unsalted butter plus more for greasing the ramekins
  3. 2 tsp cocoa powder
  4. 2 egg whites and 1 egg yolk
  5. 85g castor sugar
  6. pinch salt
  7. 2 tsp plain flour


  1. Start by buttering the insides of the ramekins, making sure you butter the bottom edge well
  2. Dust the inside with cocoa
  3. Melt the chocolate and butter on the stove over low heat
  4. In a large bowl, using an electric whisk, whisk the sugar and eggs and salt together until thick and foamy
  5. Slowly combine the melted chocolate and butter, and then the flour
  6. Pour into the prepared ramekins and chill in the fridge for at least an hour
  7. When ready to serve, preheat oven to 200C (390F)
  8. Take the ramekins from the fridge and bake for 13 minutes exactly.  The tops should be set (and slightly cracked) and coming away from the edges.
  9. Let sit for 1 minute, then gently turn out on to a plate
  10. Serve with a dusting of cocoa and a dollop of cream or just strawberries

Bistro du vin

Feeling like some rustic French food, we had initially wanted to go to Le Bistro for some of their delicious roasted garlic soup, but as they were fully booked, we thought we’d try Bistro du Vin, somewhere I’d walked past many times and wanted to try but never got around to visiting.

And are we glad we did.  Part of the Les Amis group, tucked between Les Amis and La Strada, the menu is small and simple, the wines, well chosen and not going to break the bank.

We started with a perfectly poached egg atop sauteed mushrooms with iberico ham and white balsamic vinegar, delicately flavoured with licorice-y chervil.  I am not one for googy egg yolks, but this was just superb and the crusty white bread which they served us was the perfect medium to dunk into the egg and mop up the juice on the plate.

My main course was unarguably the winner of the evening – a suckling pig hock, which had been cooked confit-style, so was melt-off-the-bone tender, and then oven seared to get the skin crispy good.  Served with french saukraut to cut through the richness of the meat, it was absolute heaven.

We all looked longingly into “the cave”, a chilled wine room that also had charcuterie meats hung tantalisingly to be sliced to order, but D and I were cured-meat-out from our meal the night before at Stellar.

The steak was a little disappointingly thin – like a minute steak, but was apparently very tasty.  The rest of the food rustic and simple.  Desserts – we ordered the chocolate fondant, grand marnier souffle, creme brulee and thin apple tart were all cooked to perfection.

The only complaint was that the pomerol we ordered was the last bottle in the house !

Bistro du Vin
1 Scotts Road, #02-12
6733 7633

Open daily:
Lunch: 11.30am – 2.30pm
Dinner: 6.30pm – 10.00pm