Gluten-free chocolate fondants
The humble chocolate fondant has gained itself something of a reputation. Victoria shows how to make a gluten-free version of these rich, melting and indulgent beauties.
Ingredients
- 125g of dark chocolate
- 125g of unsalted butter
- 2 eggs , plus 2 egg yolks
- 100g of caster sugar
- 40g of rice flour
- 1/2 tsp salt
Method
1
Preheat the oven to 200°C/gas mark 6. Grease 6 ramekins with butter and generously dust with cocoa, tapping out any excess. Pop your prepared ramekins in the fridge until needed
2
Melt the chocolate and butter together in a heatproof bowl suspended over a pan of barely simmering water. Once completely melted, set aside to cool for 10 minutes
3
In the meantime, whisk together the eggs, egg yolks and sugar until pale and thick and the drips from the lifted beaters leave a slowly disappearing ribbon trail in the bowl
4
Sift over the rice flour and use a large metal spoon to fold it into the egg mixture. Next, pour in the cooled chocolate and butter and fold in with the salt using a large metal spoon. Be careful not to knock all the air out of the mixture
5
Take the ramekins out of the fridge and divide the mixture between them (they should be filled to just shy of the top). Pop them on a baking tray and bake for 12 minutes
6
Turn out onto plates or serve straight from the ramekins
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Gluten-free chocolate fondants
