“Decadent Gluten-Free Chocolate Fondant with Raspberry Coulis & Creme Anglaise”

Allergens

Gluten-Free, Dairy, Eggs

Ingredients

• 200g gluten
• free dark chocolate
• 100g unsalted butter, plus extra for greasing
• 5 large eggs
• 25g almond flour
• 50g cocoa powder
• Pinch of salt
• 100g fresh raspberries
• 3 tbsp granulated sugar
• 200ml heavy cream
• 1 vanilla bean, seeds scraped
• 70g granulated sugar
• Confectioner's sugar for dusting

Instructions

1. Preheat oven to 200°C (400°F). Grease two 8 oz ramekins with butter and dust with cocoa powder, tapping out excess.
2. Melt chocolate and butter in a double boiler or microwave, stirring until smooth.
3. In a separate bowl, whisk eggs and add to the melted chocolate mixture. Mix in almond flour, cocoa powder, and a pinch of salt.
4. Divide the batter into prepared ramekins, filling them 2/3 full. Tap ramekins on counter to remove air bubbles.
5. Bake for 13 15 minutes until sides are set but center remains soft.
6. Meanwhile, make raspberry coulis by simmering raspberries and sugar in a saucepan over medium heat until the berries break down. Strain through a fine mesh sieve.
7. For creme anglaise, whisk cream, vanilla seeds, and sugar in a saucepan until sugar dissolves. Heat gently over medium low heat, stirring constantly, until mixture coats the back of a spoon (do not boil). Remove from heat and cool.
8. To serve, let ramekins rest for 1 minute, then carefully invert onto plates. Drizzle with coulis and creme anglaise. Dust with confectioner's sugar and serve immediately.

Chef’s Insight

This recipe highlights gluten-free baking techniques and showcases the combination of textures and flavors that make this dessert unforgettable.

Notes

This recipe requires care and precision to achieve the desired texture of the chocolate fondant.