Chokladfondant med Rödvin & Lakrits

Chokladfondant med Rödvin & Lakrits

Molten Chocolate cake with licorice & red wine.

4 servings

 Wait, red wine, licorice and chocolate? Are you nuts?

You danm right I am!

This is a super awesome combination but the key is to use the best quality chocolate and the right red wine. But let me back up a bit and tell you about this recipe first.

About the ricipe & flavor combination

The dessert was created for a magazine story where the editor from the Swedish magazine Allers Tidning, wanted me to come-up with recipes that only take 20 minutes to prepare from beguining to end.  The challenge was to create a wow effect in no time.  So I decide to pair the dark chocolate with a Merlot with very soft tanning which itself features notes of dried fruits and chocolate, and a hint of licorice to add a little element of surprise.

It’s so elegant!

Importany notes

The wines I would recommend with the chocolate used here, Lindt 70%, is a red made using a Ripasso method with dried grapes or a New World Cabarnet from Australia, California or Chile, featuring dry fruits such as red cherries 6 and spices, ect….

The dessert itself is stunning without the wine. So if you don’t have the recommended wine at hand, skip the wine and add some rum instead or skip it alltogether.

  • 115g butter
  • 115g dark chocolate I recommend lindt 70% 

  • 115g sugar

  • 2 eggs + 2 egg yolks (Freeze the two whites for later use, maybe for meringues)

  • 6 tbls flour (about 120 g)

  • 1 tbls licorice powder, I used Lakritsfabriken

  • 2  tbls red wine with soft tanning (See important notes above)

  • ¼ tsp salt

  • Powdered sugar and fresh raspberries for garnish

  • Some whipped cream or icecream of choice to serve

Step 1 Prepare the ramekins

Start by brushing your ramekins with some melted butter and then dust with flour to ensure that the chocolate fondant releases from the ramekin if you plan to turn it over.  

Step 2 -Make the cakes

Heat the oven to 200 degree C

Gently melt the chocolate and butter together over a water bath or in the microwave. Be careful not to burn the chocolate. 

Blend well, then stir in the sugar. 

Add the eggs one at a time, followed by the egg yolks. 

In  another bowl, mix the dry ingredients together then gradually add the dry ingredients to the egg mixuture and add the wine or rum if using. 

Divide the mixutre in 4 ramekins and bake in the pre-heated oven for about 7 minutes. 

The cake should still be very loose in the middle. Start checking after 6 minutes.

Step 3- Plate and serve

Remove from the heat and allow to cool slightly for about 2 minutes, before turning over on a plate.

Dust with some powedered sugar, garnish with some fresh raspberries and serve with a klick of whipped cream or ice cream as you wish. 

Serve immediately.


This website uses cookies. By continuing to use this site, you accept our use of cookies.