Gluten-free chocolate fondants recipe

60 minutes


  • 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


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
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
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
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
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
Turn out onto plates or serve straight from the ramekins