Gluten-free and Dairy-free Vegetarian chocolate fondant, a perfect dessert
A treat for coeliacs and non-coeliacs alike. Spoil yourself with a rich gooey Chocolate Fondant indulgence – it’s melt-in-the-mouth delicious. Not only is the recipe Gluten-free and Dairy-free, it’s Yeast-free, Nut-free and Vegetarian too.
Gluten-free and Dairy Free Chocolate Fondant
Preparation time: 20 minutes
Cooking time: 1 hour 20 minutes
100g/3½oz dairy-free margarine, plus extra for greasing
200g/7oz dairy-free dark chocolate, 70% cocoa solids, chopped or broken into pieces
2 eggs, plus 2 egg yolks
100g/3½oz/heaped ½ cup fruit sugar or caster sugar
2 tbsp rice flour
heaped 2 tbsp gram flour
1. Preheat the oven to 180°C/350°F/gas 4 and grease four 175ml/5fl oz/⅔cup pudding moulds with dairy-free margarine. Put the chocolate in a heatproof bowl and rest it over a saucepan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate has melted. Remove from the heat, add the dairy-free margarine and stir until melted. Leave to cool for 10 minutes.
2. Meanwhile, beat the eggs and egg yolks together in a large bowl, using an electric mixer. Add the sugar and beat until thick and creamy. Using a large spoon, carefully fold in the melted chocolate mixture. Sift in the flours and fold until well mixed.
3. Divide the mixture into the pudding moulds and bake for 12–15 minutes or until risen and firm to the touch. Serve immediately.
Other posts on gluten and dairy free cooking:
Gluten-free author Grace Cheetham reveal that she was proposed to over chocolate fondant in our Q&A with her, where she also reveals the secret of gluten-free baking… Q&A with gluten-free Grace!
The Best Gluten-free and Dairy-free Pizza Recipe! Grace reveals the secrets of making a crispy (and gluten-free) pizza.
These recipes were taken from…
Simply Gluten-Free and Dairy-Free by Grace Cheetham.
176 pages • Illustrated • £12.99