I’ve made so many chocolate fondants at home that I’ve lost count. People think it’s very difficult, but if you have a good recipe and you know your oven, it is the easiest dessert you can make.
Sandy’s gluten-free chocolate fondant recipe: INGREDIENTS:
- 100 gr dark chocolate
- 100 gr butter
- 3 large eggs
- 1 squeeze vanilla paste
- 50 gr gluten-free flour
- 100 gr icing sugar
- Pre-heat your oven to 200degC.
- Melt the butter and chocolate in a small pot on low heat. Make sure that it doesn’t burn, so the occasional stirring helps.
- Sieve the flour and icing sugar into a bowl and then add the vanilla paste, eggs and give the mixture a good stir. (It becomes a sticky and almost gooey kind of mixture.)
- Now add the melted butter and chocolate into the batter and mix it all together.
- Prepare 6 small ramekins with a generous amount of non-stick spray. You can “coat” each prepared ramekin with either cocoa or hot-chocolate powder. This isn’t necessary, however the non-stick spray is a must.
- Divide the batter into the 6 ramekins and bake for 13 minutes in a preheated oven at 200degC. (Fan)
- The fondants should have a soft center.
- Turn out the fondants on to plates or into bowls and serve with ice-cream.
You can use normal wheat flour if you don’t have gluten-free flour.
Baking time can be between 10-15 minutes, however I’ve found that 10 minutes is far too little time and 15 bakes the cake through. Personally 13 is just the right time needed.
You can use white chocolate instead of dark. However, use good quality chocolate. The stronger the chocolate, the better.
This warm dessert is better accompanied with ice cream than with just cream. It needs some contrast.
You can prepare the fondants long before serving, just keep them refrigerated until you’re ready to bake them.
Enjoy making these delicious desserts! Feel welcome to follow my Facebook page: Sandy’s Food & Baking Recipes Facebook MuchLuv, BeBlessed Sandy Nouwens