Gluten Free Chocolate Fondant

Ever since I published the recipe for “Half-Baked” (in French MI-CUIT) whose closest name in English is Chocolate Fondant, tens of thousands of people around the world have seen it. Every day there are Instagram stories of people making the recipe in different countries. Amazing, what a small world.

I recently received quite a few inquiries about making the recipe gluten-free or kosher for Passover. I am a big believer in “regular” recipes for Passover, without matzah flour and without matzah. I think that in the pastry world it is possible to achieve wonderful results with very high quality substitutes even for Passover or for gluten intolerance.

So after a few experiments I found the right balance that gives exactly the same result of the wondrous texture of the original Chocolate Fondant I posted. In addition, to add an element of surprise to it, I also hid a chocolate surprise in the center. I chose white chocolate so that children can also enjoy the recipe, which sometimes seems too bitter to them, but you can also choose dark chocolate, milk or dolcey (caramelized) and you can also give up the surprise.

Gluten Free Chocolate Fondant
4 ring molds 8 cm, Height 5 cm
(or 6 smaller rings)

Ingredients
225 grams butter
200 grams dark chocolate, chopped (70%-80%)
120 grams caster sugar
60 grams almond meal
40 grams cornflour
365 grams eggs 
8 cubes of white chocolate

Preparation
1. Preheat the oven to 190C degrees, brush melted butter all over the inside of the molds, place molds on a baking sheet lined with baking paper.
2. In a small pan melt butter and add chocolate, stir till chocolate is melt. 
3. In a medium bowl combine sugar, almond meal and cornflour, add eggs and whisk together till combined to a smooth batter.
4. Pour chocolate mixture into the batter and whisk together till combined to a smooth chocolate batter.
5. Transfer the batter into a piping bag or a plastic bag, with one of the edges snipped off. Fill the molds to the top, insert 2 chocolate cubes into each fondant.
6. Bake for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their molds.
7. Remove from the oven, then leave to sit for 10-15 minutes .
8. Remove Chocolate fondant from the molds and serve.

Happy Passover and Bon-Appétit
Sharon