Gluten-free experience with chocolate fondant

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So I started gluten free diet a couple of weeks ago, to see how I feel.

I certainly felt energetic and more alert in my first week of gluten free diet, until the second week, when I got ill and exhausted after tasting chocolate mixture containing raw eggs used for making a gluten-free chocolate fondant.

I was following Naomi Devlin’s recipe for a chocolate and chestnut fondant. The fondant was lovely and the best fondant I have made from a cookbook so far, and it was super easy to make. I did not use chestnut flour as they were hard to find and tend to be expensive. Here is my modified version of the fondant recipe, translated in American aka international English:

Ingredients (Serves 4)

  • 125g dark chocolate (60–70% cocoa solids)
  • 125g unsalted butter, plus extra for greasing
  • Cocoa powder for dusting
  • 4 medium eggs
  • 75g light brown sugar
  • A pinch of sea salt
  • 25g gluten free white flour or rice flour
  • 4 ovenproof ramekins

 

Method

  1. Preheat the oven to 195°C/Fan 175°C/Gas 5.
  2. Break the chocolate into small pieces, put into a heatproof bowl with the butter and set over a pan of gently simmering water, making sure the bowl is not touching the water. Leave until melted, stir, then set aside to cool a little.
  3. Meanwhile, generously butter the ramekins and dust the inside with cocoa powder to coat completely. Put into the fridge to chill.
  4. Whisk the eggs, sugar and salt together, using an electric hand whisk or balloon whisk, until thick, pale and mousse-like. Add the melted chocolate mixture in a thin, steady stream, whisking constantly, until thick, smooth and glossy.
  5. Sift the flours together over the mixture and fold in gently, using a spatula or large metal spoon, until fully incorporated. Pour the mixture evenly into the ramekins.
  6. Bake for 10–12 minutes until the fondants are risen and firm on the top, but still wobbly if pressed. The top should look like cake, not glossy at all. Check after 8 minutes just in case your oven is a little fierce.
  7. Using a cloth to protect your hand, tip each fondant out onto a plate almost immediately and tuck in! Whipped cream is an excellent companion.

Makes 4 servings.

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