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Get Set Go Bake
Dark Chocolate Fondants with Slow Roasted Quince and Double Cream
Matt Golinski is a highly regarded, professional chef with a passion for creating cuisine using fresh, seasonal and local ingredients.
Well known as one of the original team members of the popular ‘Ready Steady Cook’ television series, Matt has worked as executive chef at some of Queensland’s leading restaurants over his 30 year career. Based on Queensland’s Sunshine Coast, Matt now enjoys working as a consulting chef to restaurants, being a regular guest chef at festivals and events and writing his popular food columns and blog. In March 2018, Matt joined the Peppers Noosa Resort team as the consultant chef for ‘View by Matt Golinski’ , developing menus that consolidate his knowledge and love of the producers of his region. In January 2020 the restaurant received its first chefs hat award from the Australian Good Food Guide.
Did somebody say “chocolate?”
If you’re well versed in baking, you’ve probably tried your hand at whipping up Chocolate Fondants. Not quite a cake, not quite a mousse - the perfect Chocolate Fondant strives to achieve a balance between the two.
Just when you think it’s not possible to improve this classic recipe, we’ve roped in acclaimed Australian Chef Matt Golinksi to add a contemporary twist - Dark Chocolate Fondants with Slow Roasted Quince and Double Cream.
A tip from Matt: If you can’t find quince, sub in other rich fruits like blood plums or cherries for an equally delicious dessert.
Go on, give this recipe a whirl and let us know how it turns out!
Makes 8 fondants
250g castor sugar
1 cinnamon stick
3 whole cloves
Zest of half an orange
150g Unsalted butter
150g Dark Chocolate (min 70%)
2 tbs cocoa
3 large eggs + 3 yolks
180g castor sugar
250g double creamMethod
- Peel and core the quinces and cut each half into three wedges.
- Place a single layer in a baking tray and sprinkle with the sugar, spices and zest.
- Cover tightly with foil and bake overnight in the oven at 100°C (about 12 hours). The quinces should have turned a deep burgundy colour. Set aside submerged in their syrup and keep at room temperature.
- Butter 6 x 7.5cm ramekins and dust with cocoa.
- Slowly melt chocolate and butter over a saucepan of hot water, stirring until smooth. Remove from heat and allow to cool for 10 minutes.
- Whisk eggs, yolks and sugar until pale and thick, then fold in the chocolate and butter mixture.
- Sift the flour over the mixture and gently fold in.
- Divide evenly into the 6 ramekins and bake in a preheated 160°C oven for 12 minutes.
- Gently turn out of the ramekins, dust with icing sugar, and serve immediately with the slices of quince, some of the quince roasting juices and big spoonfuls of double cream.
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