February 14, 2013

Valentine's Day gluten-free chocolate fondant

Chocolate is synonymous with love; rich and addictive, chocolate is the flavor of romance. Knowing this and the fact that I knew anything chocolate would be a hit, I decided to create a dessert fit for the day of celebrating love. One of the best chocolate desserts is undoubtedly the chocolate fondant; crisp and cakey moist sponge encasing a molten lava centre oozing chocolate decadence. I made my fondant gluten free, which is actually quite simple when you replace the plain flour with gluten-free flour. For the chocolate component, I used 100 grams of dark chocolate and 100 grams of milk chocolate because I find dark chocolate creates a fondant that is almost too rich; the milk chocolate adds a lighter flavor. If you prefer the intense dark chocolate taste, use all dark chocolate but add a couple of tablespoons of brown sugar (in addition to the 1/4 cup) to compensate.

Valentine's Day gluten-free chocolate fondant for two 


  • 100 grams of good-quality cooking milk chocolate 
  • 100 grams of good-quality cooking dark chocolate 
  • 2 eggs
  • 2 tablespoons of gluten-free plain flour (or regular flour if preferred) 
  • 50 grams of butter
  • 1/4 cup of brown sugar
  1. Preheat the oven to 180 degrees.
  2. Melt the chocolate and butter in a large microwave safe bowl. Heat on a low-wattage and check regularly to ensure the chocolate doesn't burn.
  3. Add the sugar and mix until dissolved. Add the eggs and stir until combined. Sift in the flour.
  4. Grease two large (250ml) ramekins with butter and dust with sugar until covered to create a barrier.
  5. Pour in the mixture between each ramekin and bake for 20-25 minutes.
  6. Take out and leave to rest for 10 minutes.

Serve with vanilla ice cream and fresh berries. 

Happy Valentine's Day! 


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