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).
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.