Gluten-free chocolate fondant

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 Will 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. 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!

Gluten-free chocolate fondant

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.

Will 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.

Chocolate fondant

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?

Now I know I don’t talk about clothing much around here but stay with me I promise you’ll love where I’m going.

I have a bit of a uniform when it comes to dressing and in winter – it’s pretty much leggings with a short dress over the top and layers. I’m not much of a jeans girl, probably because they dig in in all the wrong places – like my fondant-filled belly.

Gluten-free chocolate fondant

I was having breakfast with a pregnant friend a few weeks ago and she was telling me about these maternity leggings she got that come up to just under your ribs. My response ‘would it be wrong for an un-pregnant (yes that’s a word) woman to wear them?’

I was seriously considering driving straight to Target to pick up a pair or two because they’d slot rather nicely into my winter wardrobe to hold in my belly. I assumed it would also negate the necessity of that terrible pulling-up-my-leggings-subtly-but-not-subtly dance.

As if the fashion gods were saving me from the humiliation of buying maternity hosiery, my email pinged a few days later.

Berlei has a new product and guess what it is? A range of hosiery – the Dig-Free range – made with a high waist and wait for it… a control top to hold in your tummy! They come in a range of thicknesses and colours but the tights are perfect for my winter uniform and hold me in rather nicely. Bubye sucky-iny pants.

Gluten-free chocolate fondant

When my pair arrived to try I just may have worn them around the house with a t-shirt for a few hours. I guess that’s another benefit of working from home? I did take a photo of myself with an intention of perhaps sharing (think a before belly and an after in the stockings shot) but I’ve decided that crosses the over-sharing line. If you want to see them on, head over to the Berlei site.

I think I could fit a few fondants in without the tell-tale bulge and no must-unbutton-my-pants feeling.

To celebrate the launch of this fabulous new product that lets you have your cake and eat a slice or two (like my play on words?), Berlei is giving one lucky person the chance to win a fabulous treat. You and a friend will be picked up in a Limo (from your closest capital city) and whisked off for an indulgent dinner then gifted with a selection of the new range.

I kind of wish I could enter!

To enter, all you have to do is answer this question in the comments: What is your favourite ‘cheat’ treat? You can enter as many times as you like if you have a few indulgences you’d like to share. The competition will close on the 21st of May.

View the full terms and conditions here.

This post was sponsored by Berlei.

Gluten-free chocolate fondant

Chocolate fondant

Chocolate fondant

Yield: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


  • ½ cup chopped dark chocolate (I used Lindt couverture)
  • 125g butter
  • 2 large free-range eggs
  • ½ cup caster sugar
  • 3 tbsp almond meal
  • Vanilla cream and berries for serving


  1. Pre-heat the oven to 185C fan-force and grease 4 1-cup capacity ramekins with butter (grease them well!).
  2. Place the butter and chocolate in a heat-proof 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.
  3. In a medium-sized bowl, whisk the eggs, sugar and almond meal until they start to froth. You don't need a mixer - just a hand whisk will do.
  4. Add the melted chocolate to the bowl and stir with a spoon just until everything is mixed together.
  5. Divide the batter between the ramekins.
  6. Now you can either bake them straight away for 20 minutes or pop them in the fridge until you're ready.
  7. To cook them from the fridge, go straight from fridge to oven and bake for 23 minutes.
  8. Carefully remove the ramekins from the oven and run a knife around the inside to loosen the fondant.
  9. 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.
  10. Remember they're super hot so don't let them cool a little before digging in.
  11. Serve them with vanilla cream and berries.