Looking for a chocolate dessert which is virtuous enough to justify eating most nights of the week? You’ve found it in the molten form of this surprisingly-healthy low-carb dark chocolate fondant!
A richly-dark chocolate molten cake of sorts, this fondant is gluten-free, dairy-free and free of refined sugar too. I wouldn’t go so far as to call it guilt-free, as to be honest “guilt-free” is a label I don’t really abide by. Why should one feel any guilt at all when indulging in any manner of treat, whether healthy or not?
Key Ingredients in This Healthy Dark Chocolate Fondant
- Almond flour makes this fondant gluten-recipe.
- Ground coconut sugar adds a subtle sweetness, whilst also being low on the glycemic index. You can use other unrefined raw sugars if you prefer.
- Avocado oil replaces butter as a fat in the recipe (for this recipe, I have used Ahuacatlán Avocado Oil).
- Pure dark chocolate adds the rich, bittersweet complexity that is so craveable of this fondant (I use Callebaut).
- Eggs lend structure to the fondants.
Why Avocado Oil?
If you haven’t started cooking or baking with avocado oil yet, it’s time you did. Avocado oil is similar to olive oil and coconut oil in that it has been extracted directly from the fruit (rather than chemically processed from seeds) and has a host of heart-healthy benefits and good fats too. It imparts a buttery richness but unlike olive oil or virgin coconut oil, it doesn’t have a distinctive taste which could overpower the other ingredients. As such, it’s the star ingredient in this swoon-worthy dark chocolate fondant!
I know you’re going to ask, but sadly no. You can’t bake this recipe without eggs. Eggs are what lend structure to this molten chocolate cake, adding to its smooth richness. If dietary restrictions prevent you from baking with eggs, do browse our extensive series of eggless dessert recipes, including eggless desserts for chocolate lovers.
While not quite an ingredient, you will also require ramekins (small glazed ceramic, porcelain, or glass dishes designed to withstand high temperatures). If you don’t have any on hand, you could attempt using muffin pan cups (make sure you dust with cocoa powder to prevent the fondants from sticking) – the cakes will just be smaller in size but more in number.
On to the recipe. It renders intensely-rich fondants, which are cakey on the outside but break apart to reveal a gloriously-gooey chocolatey centre. Bon apetit.
Healthy Low-Carb Dark Chocolate Fondant
- ½ cup dark chocolate / bittersweet chocolate, chopped (be sure to use good quality chocolate with minimum 70% cocoa solids; I used Callebaut)
- 2 large eggs
- ¼ cup avocado oil (I used Ahuacatlán Avocado Oil)
- ¼ cup almond flour
- ¼ cup coconut sugar, finely ground (you can use whichever sugar you prefer; just be sure to grind it in a mixer to fine consistency)
- ½ tsp vanilla extract (I used Sprig‘s Extract of Natural Bourbon Vanilla)
- Preheat the oven to 200°C and start by greasing 4 small ramekins. Don’t skip this step if you want to turn your fondant out neatly out onto a serving plate after. There is no need to grease if you are using silicone ramekin moulds.
- Start by creating a double boiler. Heat about 2 inches of water in a saucepan. Once simmering, reduce the heat to medium low and add a heat-proof mixing bowl on top (placing it carefully so that the base is not touching the water). Add the chopped chocolate to the bowl and stir/ whisk regularly until it melts. Once melted, remove from heat and set aside to cool.
- Using a hand-held (or stand) mixer, beat the eggs and ground coconut sugar together until the mixture is light and foamy (a few minutes at the very least).
- Then add in the vanilla extract and avocado oil and beat again.
- Add the cooled melted chocolate and beat on a low speed to mix in.
- Finally, fold in the flour until just combined – don’t overmix!
- Spoon the batter evenly across the ramekins. Place them on a baking sheet and bake for 8 – 10 minutes (mine are usually done at 8 or 8½ minutes).
- Be sure to remove the ramekins as soon as the edges look firm and the centre tops are set but soft and almost jiggly. If you end up over-baking, these fondants will be devoid of their gooey centre.
- We often end up eating the fondants straight from the ramekins; but if you’re feeling fancy, simply run a knife around the sides, smartly turning out the fondants onto a plate.
- If you have used muffin pan cups, release the fondants with the help of a spoon, inverting each (placing upside down) on plates.
- Serve these fondants hot from the oven, with a scoop of vanilla ice cream or crème fraîche. A simple dusting of icing sugar (sifted on top with the help of a sieve) looks just as impressive.
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