Chocolate fondant cake with Grand Marnier poached oranges

With fondants, timing is important, so they need to be served shortly after cooking. The whole point is a soft, runny, warm centre!


  • 150g butter, chopped
  • 150g dark chocolate, chopped coarsely
  • 3 egg yolks
  • 3 whole eggs
  • 75g caster sugar
  • 100g plain flour, sifted
  • 2 tsp cocoa powder

  • For the oranges
  • 2 oranges
  • 3½ tbsp caster sugar
  • 1 tsp fresh lemon juice
  • 1 tbsp Grand Marnier


Grease a six-cup Texas muffin pan. Line bases of the pan’s cups with baking paper.

Melt butter and chocolate together in a saucepan over a low-medium heat, stirring until smooth and well-combined. Transfer to a large bowl.

Beat egg yolks, eggs and sugar in a small bowl with an electric mixer until thick and creamy.

Fold egg mixture and flour into chocolate mixture. Spoon mixture into pan cups and refrigerate for at least 3 hours.

Peel oranges and slice into 1cm pieces. Bring ¼ cup water, sugar and lemon juice to a boil. Simmer for 5 minutes, then add Grand Marnier. Remove from heat, immediately add orange slices and leave to cool.

Preheat oven to 180°C.

Place the muffin pan filled with fondant mixture on an oven tray. Bake for 14 minutes. Stand fondants for 3 minutes and then use a small spatula to lever them out of the pan and onto plates.

Dust cocoa powder on top and serve immediately with oranges and a little of the poaching liquid.

NOTES: Want something to drink?
Try the NV Chambers Rutherglen Liqueur Muscat, VIC.

Chambers has a 150-year history of producing stunning fortified wines. This one draws you in with notes of dried apricots, sweet muscat grapes and orange peel. It is smooth and velvety on the palate, with a touch of spice. More-ish!