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Flourless Chocolate Fondants {gluten free}

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Impossible to resist the oozy molten chocolate goodness of a chocolate fondant. These flourless chocolate fondants can be prepared in advance.

Flourless Gluten Free chocolate fondant recipe | deliciouseveryday.com

As a chocolate lover there are not many chocolate things I don’t love. Chocolate cake, chocolate cookies, chocolate macarons, and chocolate ice cream – I love them all. But there is nothing quite like the anticipation of digging your spoon into the centre of a chocolate fondant. A dry cooked centre is bitterly disappointing, but a soft centre that bursts and oozes onto the plate the moment it is freed from its chocolatey walls is a thing of pure joy.

Just like these flourless chocolate fondants, which you might also see referred to as molten chocolate puddings. Not only are these chocolate fondants are easy to throw together, they can be prepared in advance, and are sure to make even the fussiest of eaters smack their lips in anticipation. They are even gluten free too! Serve with a dollop of cream, whipped coconut cream, creme fraiche or ice cream and some fresh fruit such as strawberries or raspberries.

Flourless Gluten Free chocolate fondant recipe | deliciouseveryday.com

Flourless Gluten Free chocolate fondant recipe | deliciouseveryday.com
4.84 from 6 votes
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Flourless Chocolate Fondants

Servings 2
Author Jennifer Schmidt

Ingredients

  • 50 g butter plus extra for greasing, 1/2 stick
  • 50 g 70% cocoa chocolate roughly chopped, 1 3/4 oz, bittersweet
  • 1 large egg
  • 1 egg yolk
  • 25 g brown sugar 2 tbs
  • 12 g cocoa plus extra for dusting, 1 1/2 tbs

Instructions

  1. Brush melted butter inside 2 dariole moulds. Refrigerate and brush with melted butter again. Dust with cocoa, turning the moulds to ensure the moulds are well coated.
  2. Melt the chocolate and butter together in a heatproof bowl over a saucepan of simmering water. Stir gently to combine well into a dark silky liquid and set aside to cool a little.
  3. Beat the egg, egg yolk and sugar together in a stand mixer fitter with a paddle attachment for at least 5 minutes, until the mixture is thick and moussey, and leaves a little trail before slowly sinking back into the rest of the mixture.
  4. Carefully fold in the melted chocolate and butter. Sift the cocoa over the top and fold in carefully.
  5. Divide the mixture between the prepared moulds and refrigerate for up to 6 hours before cooking.
  6. Preheat the oven to 200 celsius (400 Fahrenheit) ( if using a fan forced oven set the temperature at 180 celsius (355 Fahrenheit)) and place a baking tray inside.
  7. Place the fondants on top of the hot tray and bake 9–12 minutes. If the puddings will be sitting around for a few minutes before serving err on the side of caution and go for the shortest baking time. Leave for 1 minute before turning out into a bowl.

Recipe Notes

I've successfully made these puddings with coconut oil in place of butter. The flavour isn't quite as rich, but just as delicious, and a touch healthier.

For an extra oozy and decadent pudding push a square of chocolate into the centre of the pudding before baking.

 

 

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Comments

  1. I often make gluten-ful melting chocolate fondants like this, and am thrilled that these come out every bit as good, if not better! The “cake” part is very dense and fine, and may hold together better than a more traditional recipe with flour because that can come out too crumbly. I found that the cocoa powder coating for the rammekins resulted in a slightly bitter flavour; in the future I’ll just rub the rammekins with cold butter, nothing else. I was happy with all other ingredients. The dessert was very rich without being too sweet, and was easy and simple to make. I melted chocolate in the microwave in two 30-second bursts, stirring and resting in between, and I did all mixing using a hand-held electric beater.

    I experimented with using 1 egg + 1 yolk and using 2 eggs to spare myself storing extra whites; there was no major difference in flavour or texture, but using 2 eggs causes it to rise more (as expected) and thus the top may crack open in the oven. This is not a problem and you should accept a bit of liquid visible in the crack, otherwise you risk cooking it for too long. In the future, I’ll continue using 1 egg + 1 yolk as the recipe recommends.

    Best served with whipped cream or extra-thick cream. Thank you!

    Reply

    • I’m so glad you enjoyed the recipe. Thanks for coming back to let me know what you tried differently – it’s always helpful to hear!

      Reply

  2. Awesome recipe – thank you so much for sharing! I served it with whipped cream and raspberries – delicious!

    Reply

  3. The fondant is nice and it looks yummy. I also love your’e presentation and the fact that this food is gluten free.

    Reply

  7. How sweet are these! Your photography is amazing! Can’t believe you can create such an impressive dessert with just 5 ingredients.

    Reply

  8. Very disappointed that I never received a response to my email noting that an egg yolk and an egg were referenced in the instructions but not in the list of ingredients. Did anyone really try to make this? Most of the comments addressed how nice it looks. Thanks

    Reply

    • I’m sorry I haven’t replied sooner as I’ve been offline the last couple of weeks moving house. You are correct, I did miss the egg yolk in the list of ingredients, I’ve now corrected this. However, I have made this both with and without the extra egg yolk and while both work, I think the extra egg yolk adds more richness to the final pudding. You might also need to play with the cooking time depending on your oven so that it cooks on the outside and remains soft in the middle. If you decide to try it please let me know how you get on 🙂

      Reply

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