Indulge yourself with this recipe for Dark Chocolate Fondants
150g dark chocolate (pick something you like to eat as the flavour shines through)
125g butter (unsalted if possible)
3 whole eggs + 3 egg yolks
75g castor sugar (superfine sugar)
25g millet flour
25g rice flour
50g plain flour
25g cocoa powder
Preheat the oven to 180C and butter/spray 4 8cm ramekins.
Melt the chocolate and butter together, either in a double boiler on the stove top, stirring constantly, or in the microwave at 70% power for 1 minute bursts. Set aside.
NOTE: When melting chocolate in the microwave, always stir after each minute as the chocolate can look unmelted but then smooth out when you stir it. If it gets too hot it can burn and form little hard bits. yuck.
Whisk the eggs, yolks and sugar together until pale and fluffy. When I say pale I mean pale. That’s nearly white. You might wanna use a hand beater or a mixer for this. If you want it perfect it’s gonna take you at least 5 minutes, probably longer. Nobody wants to beat with a whisk for that long. Its torture.
Pour in the melted chocolate mixture and fold in carefully. Don’t wanna burst all those beautiful air bubbles you just spent 5 minutes, probably longer, putting in.
Folding with a whisk works just as well and it forces you to take your time and be gentle.
Sift the flours and cocoa powder over the mixture and fold in carefully.
When folding this mantra works pretty well…
Down, over, around, over. Well, works for me anyway. Just remember, when you’re folding you need to scrape the side or bottom of the bowl every time so nothing gets forgotten.
Pour into prepared ramekins.
Bake for 8 – 10 minutes. This is the most important part of the recipe. If you don’t bake for long enough your crust will break when you tip it out. If you bake too long you’ll have cake all the way through. It will still be yum, totally, but when you want melty middle chocolate fondants nothing else will suffice. So my advice, bake for 8 minutes, then check. Gently press your fingers on the top. You want it to have formed a crust that is dry (not still sticky) and doesn’t break when you touch it. You don’t want it to feel firm and cakey as you want the melty middle. If the top has cracked (it happens sometimes), even if stuff is oozing out, it’s most likely done.
When it comes out of the oven you have to work fast as residual heat will keep cooking it through and there goes your melty middle. Hold the ramekin using a thick dishcloth and gently run a thin knife around the edge of the ramekin. If you’ve greased it enough you might not even need to do this. Then tip it out onto your serving plate.
Recipe courtesy of Chocswirl, gluten free food blog.