Ethereal Chocolate Fondant Cake
Find this heavenly gluten-free chocolate fondant cake recipe that melts in your mouth with a molten chocolate center and rich flavors. Perfect for special occasions or decadent dessert cravings.
Allergens
Egg, Milk (Dairy)
Ingredients
- 100g almond flour
- 25g cocoa powder
- 175g dark chocolate
- 175g unsalted butter, plus extra for greasing
- 175g granulated sugar
- 4 large eggs
- 2 tbsp gluten
- free flour blend
- A pinch of sea salt
Instructions
- Preheat the oven to 325°F (160°C). Lightly grease four individual ramekins with butter and dust them with cocoa powder, tapping out any excess. Set aside.
- In a saucepan over low heat, melt together the chocolate and butter until smooth. Remove from heat and let cool slightly.
- In a large bowl, whisk together almond flour, cocoa powder, gluten free flour blend, and salt. Set aside.
- In another large bowl, beat together the eggs and sugar until light and creamy. Gradually pour in the chocolate mixture while continuously beating.
- Gently fold in the dry ingredients until well combined. Divide the batter among the prepared ramekins.
- Place the ramekins on a baking tray and bake for 20 22 minutes, or until the top has formed a crust but still jiggles slightly when tapped.
- Allow the cakes to cool for 1 minute before turning them out onto individual plates.
- Serve immediately with a dollop of freshly whipped cream and a sprinkle of powdered sugar.
Chef’s Insight
The timing is key to achieving the perfect oozy center in this fondant cake. Be patient and do not overbake.
Notes
This recipe uses a combination of almond and gluten-free flour blends for a delicate crumb texture.