Chocolate Nemesis served with Candied Cumquat

By Hum Bahadur Kunwar Chef at Locale Restaurant De Bortoli Yarra Valley Estate
Feature recipe for August 2016

Serves 6

  • 225g dark chocolate – 70%
  • 185g unsalted butter
  • 185g passionfruit puree
  • 5 whole eggs
  • 250g castor sugar

Gently melt the butter, passionfruit and chocolate together over a bain marie, do not overheat. Whip the eggs and sugar until ribbon consistency. Fold together. Grease the moulds with butter and dust with castor sugar. Place a round piece of baking paper in the bottom of the mould. Fill the moulds to ¾, cook in a bain marie at 140˚C, for 25 to 30 minutes.

Enjoy this dish with De Bortoli Show Liqueur Muscat


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