The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Warm chocolate-espresso fondants

You'll need

70 gm dark chocolate (64% cocoa solids), finely chopped 60 gm unsalted butter, coarsely chopped 20 ml espresso coffee 2 eggs 100 gm caster sugar 50 gm plain flour To serve: double cream   Espresso ganache 150 gm white chocolate, finely chopped 1 tbsp pouring cream 20 ml espresso coffee


  • 01
  • For ganache, combine ingredients in a small heatproof bowl placed over a saucepan of simmering water until chocolate is melted. Stir until smooth then refrigerate for 3-4 hours or until firm, then roll heaped teaspoons of mixture into balls and refrigerate until required.
  • 02
  • Combine chocolate, butter and espresso in a heatproof bowl placed over a saucepan of simmering water until melted, stir until smooth and remove from heat. Combine eggs and sugar in a separate large heatproof bowl and whisk over a saucepan of simmering water for 7-8 minutes or until thick and pale. Remove from heat, fold in chocolate mixture, sieve over flour and fold in. Refrigerate for 3-4 hours.
  • 03
  • Preheat oven to 180C. Half-fill 6 buttered and floured 150ml-capacity metal dariole moulds with pudding mixture, place an espresso ganache ball in the centre, then top up with more pudding mixture and place on an oven tray. Bake for 7-8 minutes or until risen and just firm to the touch, stand for 5 minutes then turn onto serving plates and serve immediately with double cream.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Apr 2007

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.