This recipe is from Hum Bahadur Kunwar, Chef at Locale Restaurant, De Bortoli Yarra Valley Estate.

Serves 6

INGREDIENTS

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

METHOD

  • Gently melt the butter, passionfruit and chocolate together over a bain marie, do not overheat.
  • Whip the eggs and sugar until ribbon consistency.
  • Fold the eggs and sugar together with the butter, passionfruit and chocolate.
  • 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.
  • When cooled, scatter candied cumquats over the top.

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De Bortoli Yarra Valley Estate

De Bortoli Yarra Valley Estate is where the family philosophy of great wine, food and friends has come together in a magnificent setting only one hours drive from Melbourne.