“Midnight in Paris” Gluten-Free Chocolate Fondant

Allergens

Gluten-free (contains dairy, eggs, and nuts)

Ingredients

• 120g unsalted butter 200g bittersweet chocolate (70% cocoa) 4 large eggs 4 egg yolks 200g granulated sugar 60g almond flour 30g unsweetened cocoa powder Pinch of salt

Instructions

1. Preheat oven to 200°C (400°F). Grease and dust 4 individual ramekins with cocoa powder, tapping out excess. Place on a baking sheet.
2. Melt butter and chocolate together in a double boiler or microwave in 30 second intervals until smooth. Set aside to cool slightly.
3. In a large bowl, whisk together eggs, egg yolks, and sugar until pale and creamy. Whisk in the cooled chocolate mixture.
4. Sift almond flour, cocoa powder, and salt over the chocolate mixture. Gently fold in until just combined.
5. Divide batter evenly among prepared ramekins. Tap each gently on counter to remove air bubbles.
6. Bake for 13 14 minutes or until edges are firm but centers remain slightly soft. Let rest for 2 minutes before serving.

Chef’s Insight

Allow the fondants to rest after baking to develop a perfect crust and molten center.

Notes

This recipe makes a rich and indulgent dessert; a little goes a long way.