Flourless Chocolate Fondants
User Reviews
4.9
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Total Time
30 mins
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Servings
2 servings
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Calories
357 kcal
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Course
Dessert
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Cuisine
gluten-free
Flourless Chocolate Fondants
Description
This recipe produces two small flourless chocolate fondants that combine butter and dark chocolate melted together to form a dark glossy base. Eggs and sugar are whipped until thick and moussey before folding in the chocolate and cocoa powder gently to preserve airiness. The batter is divided into prepared dariole molds coated with butter and cocoa to aid in release and develop a delicate crust.
Refrigerating the batter before baking allows flavors to meld and improves texture. Baking at a high temperature helps form a slightly firm exterior while keeping the center molten and flowing for a classic fondant experience. The mixture’s richness comes from the dark chocolate and butter, balanced with a light sweetness and cocoa bitterness.
Optional tips include substituting coconut oil for butter to lighten the flavor or inserting a piece of chocolate in the center before baking for extra meltiness. The fondants are best enjoyed immediately to savor the contrast between the crisp edges and the oozy center.
Ingredients
- 50 g butter plus extra for greasing, ½ stick
- 50 g dark chocolate roughly chopped, 1 ¾ oz, bittersweet, 70% cocoa
- 1 egg large
- 1 egg yolk
- 25 g brown sugar 2 tbs
- 12 g cocoa powder plus extra for dusting, 1 ½ tbs
Instructions
- 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.
- 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.
- 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.
- Carefully fold in the melted chocolate and butter. Sift the cocoa over the top and fold in carefully.
- Divide the mixture between the prepared moulds and refrigerate for up to 6 hours before cooking.
- 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.
- 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.
Notes
- Butter can be substituted with coconut oil, which produces a slightly lighter flavor while maintaining the fondant's moist texture.
- For an extra gooey center, place a small piece of chocolate in the middle of the batter before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 10g | 20% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 233mg | 78% |
| Sodium | 224mg | 9% |
| Potassium | 502mg | 11% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 875IU | 18% |
| Calcium | 80mg | 8% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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