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Gluten Free Chocolate Fondants Recipe

Cook Time10 mins
Total Time40 mins
Servings: 8 fondants


Dusted ramekin method


  • Bring water to the boil in a small sauce pan.
  • Place a big bowl oveer the saucepan, with your chocolate and butter in it.
  • Melt the chocolate and butter together and stir until super smooth, then cool for 10 minutes.
  • In a mixing bowl (like a kitchen aid Patissiere or if you have a thermomix, speed 7, 3 minutes with butterfly attachment in) beat the eggs, egg yolks and sugar together until golden and silky and able to make “ribbons”.
  • Pour the flour in and beat very lightly only JUST to combine (you don’t want to take all the air your created, out, so medium speed, 10 seconds or so should do it.
  • Pour the chocolate / butter mixture into the flour / egg / sugar mixture, in about 4 sections worth on medium, just until combined. You’ll have a super silky looking, loose cake batter vibe.
  • Now pour it into your chosen moulds / ramekins. It’s rich so a little goes a long way!
  • Chill for at least 30 mins before cooking BUT you can pop in the fridge from the night before OR even keep in the freezer (add 5 mins cook time if cooking from the freezer)
  • Heat oven to 200C / 400F fanforced and then cook fondants for 10-12 minutes. You want to see a crust on top JUST formed. Don’t cook longer because you’re worried it’ll be ‘raw’. It’s meant to be liquidy in the middle so 10-12 mins is perfect.
  • If you’re doing the below step of brushing with butter and chocolate, then at this point, loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds and onto the serving plate.
  • Serve with? My cinnamon turmeric custard is a winner with these, absolutely! Or grab your favourite ice cream – contrast with figs, caramels, honeycombs or vanilla, rather than more chocolate.

Dusted ramekin method if you want to serve the fondants OUT of the ramekin and onto a plate

  • Get your ramekins / moulds ready. Heavily brush the melted butter over the inside of the ramekin. Place the mould in the fridge or freezer for about 10 minutes. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould around so that the powder completely coats the butter, creating a chocolatey layer. Tap any excess cocoa back into the jar, then repeat with 1 the next mould. See what I mean? Not worth it. Spoon straight into a mug, I say! :)