Chocolate fondant cake with Grand Marnier poached oranges

Chocolate fondant cake with Grand Marnier poached oranges.
Chocolate fondant cake with Grand Marnier poached oranges. Photo: William Meppem

Here's an ultra rich and gooey dessert perfect for winter. With fondants, timing is important, so they need to be served shortly after cooking. The whole point is a soft, runny, warm centre! You will need to refrigerate the mixture before baking.


150g butter, chopped

150g dark chocolate, chopped coarsely

3 egg yolks

3 whole eggs

75g castor sugar

100g plain flour, sifted

2 tsp cocoa powder

For the oranges

2 oranges

3½ tbsp castor sugar

1 tsp fresh lemon juice

1 tbsp Grand Marnier


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

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

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

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

5. 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.

6. Preheat oven to 180°C.

7. 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.

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