Gluten free chocolate fondant - this most delicious dessert takes just 5 minutes prep and can be made ahead of time. Perfect with whipped cream & berries.
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Warm molten chocolate oozes from the center as you glide your spoon through the chocolate cake-like layer.
Keep that image in your mind while you read this post ok?
If you had to think of your go-to dessert for a serious indulgence what would it be?
For me, I can’t go past chocolate fondant or runny heart, as my husband and I like to call it.
If I see it on a menu, 9 times out of 10 I see it in front of me that night too.
This chocolate lover really can't go past any sort of chocolate dessert.
When Maureen, aka The Orgasmic Chef posted her easy recipe a few weeks ago I had to have it.
You can also see where her blog gets her name looking at her version!
I thought I’d make it healthy (haha who am I kidding) – a gluten free chocolate fondant – by using almond meal in place of the flour.
At least I can say it’s gluten-free which makes me feel better anyway.
Though I only needed two for Kirstin and my lunch dessert I made up 5 ramekins just in case there was a failure.
My husband happened to be home sick that day (he chose the right day to be sick) so the third one went to him.
Would you judge me if I said that I had the 4th one the next night?
How about if I told you I ate the last one the night after that?
Still not judging?
Oh you’re too kind, let me add that I covered it in lashings of cream spotted with vanilla bean.
If I had any more dark chocolate in the panty I would have seriously considered making another batch.
That’s the best part, you can make them ahead of time, keep them in the fridge and then just pop them in the oven 20 minutes before you’re ready.
Ingredients
To make these delicious individual flourless chocolate fondants:
- Dark chocolate - I like to use at least 70%
- Butter - pure butter that comes wrapped in foil
- Eggs - at room temperature
- Caster sugar - also called superfine sugar
- Almond meal - also called almond flour
- Cream or vanilla icecream to serve - and fresh or frozen berries if you like too
You will also need some sort of mini pudding moulds. I just used ceramic ramekins to make mine.
Can you use different types of sugar
Yes. If you don't have caster sugar you can use regular or raw sugar. I have also made these with rapadura sugar and it was just as delicious.
Can you use cocoa powder instead of dark chocolate
It's not recommended no. The chocolate adds most of the flavour but also a lot of the texture of the fondant so if you only have cocoa powder it's better to find a recipe that uses it instead.
Can you use gluten free flour instead of almond meal
Yes you can substititue the almond meal with a gluten free plain flour.
Mine may not have oozed like Maureen’s version (but you’ve got the image in your head from the start right?) but they were still gooey in the middle and really, if I knew nothing about chocolate fondant I would have thought it was the perfect dessert especially after lunch.
I’d have it after any meal.
It’s ok to have it for breakfast right?
Just need to wear something baggy to cover up the bloated belly all day, or maybe not?
Recipe
Recipe
Chocolate fondant
Ingredients
- ½ cup chopped dark chocolate I used Lindt couverture
- 125 g butter
- 2 large free-range eggs
- ½ cup caster sugar
- 3 tablespoon almond meal
- Vanilla cream and berries for serving
Instructions
- Pre-heat the oven to 185C fan-force and grease 4 1-cup capacity ramekins with butter (grease them well!).
- Place the butter and chocolate in a heatproof bowl and microwave it, 10 seconds at a time, stirring between each zapping, until the chocolate is molten (aka melted and smooth) then set it aside to cool for about 5 minutes.
- In a medium-sized bowl, is an electric whisk or hand whisk to beat the the eggs, sugar and almond meal for a couple of minutes until they start to froth. It's not hard with a regular whisk.
- Add the melted chocolate mixture to the bowl and stir with a spoon just until everything is mixed together.
- Divide the chocolate batter between the ramekins.
- Now you can either bake them straight away for 20 minutes or pop them in the fridge until you're ready.
- To cook them from the fridge, go straight from fridge to oven and bake for 23 minutes. Make sure you set a timer as precise cooking time is really important for a runny center.
- Carefully remove the ramekins from the oven and run a knife around the inside to loosen the fondant.
- Place a plate on top and then flip it over to release the pudding. You could just flip them straight onto the plate but I'm not brave enough.
- Remember they're super hot so don't let them cool a little before digging in.
- Serve them with vanilla cream or a scoop of vanilla ice cream and berries.
Martine @ Chompchomp says
Eeeek these look dangerously delicious and being gluten free means I can eat them too!
Claire says
You can Martine!
katie says
yum! I can't wait to share this with family members who have a gluten allergy. This molten cake looks amazing!
Claire says
Thanks Katie!
Claire Harbour Young Entrepreneur says
Oh my goodness! Thank you so much for posting this recipe! I love to cook and often invite the family over for a meal, however I've been struggling for options as a couple of my family members are gluten intolerant. Now I can make chocolate fondants for everyone, thank you Claire!
Claire says
You're welcome Claire!
Nancy says
Ooohhhh I've been on the look out for almond meal recipes so this is perfect. Plus my other half ALWAYS orders the chocolate fondant if it's on the menu so maybe I'll treat him sometime soon. Love that these can be made ahead of time too - anything to make life easy.
Claire says
Oh yes Nancy homemade is wonderful. I thought it would have been really precise and had to be baked as soon as it was made but the fact that it keeps a while was a welcome surprise.
katharine says
Stop with the moving pictures Claire....! Do you know how hard it's going to be to remove them from my head today? Anyway my 'treat' is 'Persian Love Cake'. The caramelised crust and the moist interior, sticky and sweet with crushed pistachios on top.....it's gluten free too, which means it must be 'healthy'. The only dilemma is a dollop of cream or a dollop of crème fraiche......mmmmm!
Claire says
Haha sorry Katharine! You have to have the cream!
Hotly Spiced says
Maureen is just the best cook. I do like the look of your GF version and I think almond meal gives any cake great texture xx
Claire says
Yes she is!! It does give good texture doesn't it? x
Donalyn@The Creekside Cook says
These look so tempting - and with a little less guilt than the norm too - great idea!
Maureen | Orgasmic Chef says
I am pissing myself laughing over the sucky-iny pants.
That fondant reminds me that it's time I made one again. Thanks so much for making my recipe!
Claire says
Haha that's what we all call them Maureen. Totally descriptive don't you think?! Thank you so much for the recipe!
Lorraine @ Not Quite Nigella says
Aww Claire I thought the idea of a before and after shot sounded fun but perhaps you're right, it's a bit too much oversharing :P Unlike this delicious fondant!!
Sophie - thestickyandsweet says
I am the QUEEN of "that terrible pulling-up-my-leggings-subtly-but-not-subtly dance." I am a 'cake for breakfast' kind of person so a control top would also come in handy. I am so in love with the idea of Berlei's dig-free range. I need to get my thighs in them ASAP.
I don't believe that treats should mean cheating. Food should always be an enjoyable experience, not something that comes with a pang of guilt on the side.
My favourite must-get item on the dessert menu is always a Lemon Meringue Pie. I love the tart lemon with the fluffy like clouds meringue on top. The best part? Mr Sticky can't eat meringue so I don't even have to pretend to share!
Claire says
That's a very good point Sophie! I agree with you, for me it's more that look on your face when you're savouring something you know should be a bit naughty? You know I'm all for savouring!
Kelly says
My favourite cheat treat is mini pastry tarts (to lessen the guilt that I'm eating 6 mini desserts and not just one large serving) filled with fresh blueberries, drizzled with melted chocolate, topped with a dollop of creme fraiche and then dusted with icing sugar. It's a cheat because it's easy to make, requires less then 10 minutes to assemble and tastes delicious.
Claire says
Totally acceptable Kelly!
The Café Sucre Farine says
You are just too funny Claire, and your fondant looks to-die-for. I like that moving one, it looks like it's talking to me! My favorite cheat would have to be either French Silk or La Bete Noire .............. chocolate for sure!
Alison says
These are so on my list of things to bake! And I may not even wait for an excuse...! ;)
Laura (Tutti Dolci) says
The molten chocolate center is so tempting!