Image for illustration onlyGluten-Free Chocolate Fondant Cakes
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In gluten-free chocolate fondant cakes, unsalted butter, dark or semi-sweet chocolate and large eggs are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat the oven to 220°C.
- 2Grease well the inside of 4 ramiks (about 120 ml each) and place them in a pan with sides at least 5 cm high.
- 3Melt the chocolate and butter together in a double boiler or in the microwave (melt at 70% power in 30 second intervals, mix until everything is smooth).
- 4Set the chocolate mixture aside.
- 5In a large bowl, beat the eggs, yolks, sugar and vanilla until the mixture is uniform and light.
- 6Whisk vigorously until the mixture thickens.
- 7Add the chocolate mixture to the egg mixture, and stir constantly until everything comes together.
- 8Add the flour, cocoa powder and salt, and mix until the mixture is smooth.
- 9Gently pour the mixture into the prepared ramekin, filling each one 3/4 full.
- 10Put the pan into the hot oven and fill it with cold water until the water reaches half the height of the ramekim.
- 11Bake until the top is set and begins to pull away from the sides, about 15 minutes.
- 12Take from the oven and carefully remove the ramekin out of the water.
- 13Allow to cool for about 10 minutes before turning into plates and sprinkling with icing sugar.
- 14To finish, serve immediately.
Ingredients
- 4 tablespoons unsalted butter (plus extra for greasing)
- 140 grams dark or semi-sweet chocolate (chopped)
- 2 large eggs (room temperature)
- 2 egg yolks (room temperature)
- 50 grams caster sugar
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons gluten-free flour blend
- 1 tablespoon unsweetened cocoa powder
- Pinch of coarse salt
- Icing sugar (for dusting, optional)
Nutrition
- Calories
- 50
- Protein
- 1g
- Carbs
- 4.1g
Recommended Equipment & Products
- Certified gluten-free flour blend
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Chef tips
Swap dark chocolate for milk chocolate for a sweeter taste. A dash of cinnamon can add a cozy, spicy flavour.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In gluten-free chocolate fondant cakes, unsalted butter, dark or semi-sweet chocolate and large eggs are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.