Healthy Low-Carb Dark Chocolate Fondant
A deliciously-decadent fondant which is cakey on the outside but breaks apart to reveal a glorious gush of melted dark chocolate. This recipe is low-carb, gluten-free, dairy-free and free of refined sugar too!
Ingredients
Ingredients:
- 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 (substitute coconut oil/ melted butter)
- 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)
Instructions
- 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.
Notes
- 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.