Dark Chocolate Fondants with Slow Roasted Quince and Double Cream

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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.

It’s a classic recipe, but acclaimed chef Matt Golinski has added a contemporary twist and come up with Dark Chocolate Fondants with Slow Roasted Quince and Double Cream.

It’s part of Apia’s Get Set Go Bake competition, which sees Matt creating five dishes – one every fortnight. The challenge for you is to recreate the dish, with your own twist, to win a Delicious magazine subscription and a $200 grocery voucher for Coles, Woolworths or Harris Farm.

How would you re-interpret this dessert? A tip from Matt: if you can’t find quince, sub in other rich fruits such as blood plums or cherries for an equally delicious dessert.

Go on, Get Set Go Bake.

Dark Chocolate Fondants with Slow Roasted Quince and Double Cream

Makes 8 fondants


  • 3 quinces
  • 250g castor sugar
  • 1 cinnamon stick
  • 3 whole cloves
  • zest of half an orange
  • 150g unsalted butter
  • 150g dark chocolate (min 70 per cent)
  • 2 tablespoons cocoa
  • 3 large eggs, plus 3 yolks
  • 180g castor sugar
  • 150g flour
  • 250g double cream


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.

The top five entries for each recipe will be selected by Apia and shared with Matt who will personally select the winners.

The fondant competition finishes at midday on 16 September, so you still have plenty of time to perfect your entry. But if you can’t get baking before then, don’t worry, you can enter the next round.

So, are you ready to Get Set and Go Bake?

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