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
- Preheat the oven to 180 degrees.
- 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.
- Add the sugar and mix until dissolved. Add the eggs and stir until combined. Sift in the flour.
- Grease two large (250ml) ramekins with butter and dust with sugar until covered to create a barrier.
- Pour in the mixture between each ramekin and bake for 20-25 minutes.
- Take out and leave to rest for 10 minutes.
Happy Valentine's Day!