Chocolate Fondant - GF recipe

Courtesy of Souri (Our Kitchen Chef/Educator)

Chocolate Fondants, or more commonly known as molten chocolate lava cakes are extra special during the holiday season. Here is our family recipe that one can use either wheat flour or rice flour/almond flour/GF substitute since it requires only a tablespoon to keep the ingredients together.

Special Equipment: food scale, 6 ceramic ramekins, whisk

Ingredients:

125 grams of dark chocolate (75% cocoa)

125 grams of unsalted butter

2 eggs, plus 2 egg yolks (reserve extra egg whites for another purpose)

100 grams of white sugar

40 grams of rice flour

½  teaspoon of salt

Cocoa powder for dusting

Instructions:

Preheat the oven to 400 degrees F. Grease the ramekins with nonstick cooking spray or butter. Dust them with cocoa powder. 

Melt the butter and dark chocolate together in a heavy bottomed saucepan over low heat. Stir constantly until mixed and glossy. Once ready, set the chocolate mixture aside for 10 minutes to cool down in the pan.

During the cool down time, whisk the eggs, egg yolks, and sugar together in another bowl until pale ribbons form when you drip the egg-sugar mixture from the whisk.

Proceed to add the melted chocolate to the egg-sugar mixture by first tempering the egg with a spoonful of melted chocolate. And then proceed to pour the egg-sugar mixture into the chocolate sauce pan

Gently add the rice flour and salt  mixture into the egg mix mixing until completely lump free as much as possible. Pour the chocolate batter into the prepared ramekins

Place filled ramekins into a pan or baking sheet and bake in the oven for 10-12 minutes.

Serve either turned out onto dessert plates with or in the ramekins garnished with fresh raspberries and creme Chantilly. These fondants can be made several days ahead of time and can be warmed up in the microwave oven for 1 minute on high.