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Home Glutenvrije chocoladefondant met frambozen

Gluten-free Dessert Chocolate Festive Quick French

A fondant that melts inside and is perfectly set on the outside: you can achieve that, even without gluten. This recipe uses almond flour as a base, giving the fondant a subtle nutty note that pairs perfectly with dark chocolate. Add fresh raspberries and you have a dessert to savor.

x_ckl_recipe_markerGluten-free chocolate fondant with raspberries An impressive dessert that's deliciously molten inside and completely gluten-free. Perfect for a special moment at the table. How to make gluten-free chocolate fondant with raspberries? Dessert French 4 servings 15 min 12 min 1 min 28 min

Preheat the oven to 200°C (180°C fan). Grease the ramekins well with butter and lightly dust them with cocoa powder. This helps the fondants come out easily later.
Chop the dark chocolate finely and cut the butter into cubes. Melt both together au bain-marie in a bowl set over a pan of gently simmering water. Stir gently until you have a smooth, glossy mixture. Remove from the heat and let cool for a few minutes.
Whisk the eggs, egg yolks and granulated sugar in a large bowl with a whisk or mixer until airy and pale yellow. This takes about 3 minutes.
Fold the chocolate mixture gently into the egg mixture. Then add the almond flour and a pinch of salt and mix until smooth and homogeneous.
Divide the batter among the greased ramekins and fill them about three-quarters full. Place them on a baking sheet.
Bake the fondants for 10 to 12 minutes in the preheated oven. The edges should be set, but the center should still wobble slightly when you shake the tray. That's exactly right.
Let the fondants rest for 1 minute in the ramekins, then place a plate on top of each ramekin and invert them carefully. Serve immediately with fresh raspberries, a scoop of vanilla ice cream or a spoonful of whipped cream.

Gluten-free Dessert Chocolate Festive Quick French 150 g dark chocolate (at least 70% cocoa) 150 g unsalted butter, plus extra for greasing 3 medium eggs 3 medium egg yolks 120 g granulated sugar 50 g almond flour 1 tablespoon cocoa powder (for dusting) Pinch of salt 150 g fresh raspberries (for serving) Oven Small ovenproof ramekins Baking sheet Saucepan for bain-marie Heatproof bowl Mixing bowl Whisk or hand mixer Spatula Knife and cutting board Baking molds baking-tins Baking trays baking-sheets Spatula spatula Mixing Bowl mixing-bowl Birkmann bake form / Cake form Contoura Modern - cast aluminum - 15.5 x 26.5 cm Birkmann Contoura MasterClass Baking Tray Crusty Bake - 32 cm MasterClass ["Baking tray"] MasterClass Muffin Pan - 6 muffins - 27 x 18 cm MasterClass ["Muffinvorm"] Birkmann Mixing Bowls / Baking Bowls Colour bowls set 4-Piece - 1.5, 2, 3 and 4 Liters - White Birkmann Beslagkom

Recipe

Gluten-free chocolate fondant with raspberries

An impressive dessert that's deliciously molten inside and completely gluten-free. Perfect for a special moment at the table.

Course	Dessert
Kitchen	French
Servings	4 servings

Preparation time

Preparation time	15 min
Time in oven	12 min
Stiffen up min.	1 min
Total	28 min

Equipment

Oven
Small ovenproof ramekins
Baking sheet
Saucepan for bain-marie
Heatproof bowl
Mixing bowl
Whisk or hand mixer
Spatula
Knife and cutting board

Ingredients

150 g dark chocolate (at least 70% cocoa)
150 g unsalted butter, plus extra for greasing
3 medium eggs
3 medium egg yolks
120 g granulated sugar
50 g almond flour
1 tablespoon cocoa powder (for dusting)
Pinch of salt
150 g fresh raspberries (for serving)

How to make gluten-free chocolate fondant with raspberries?

Preheat the oven to 200°C (180°C fan). Grease the ramekins well with butter and lightly dust them with cocoa powder. This helps the fondants come out easily later.
Chop the dark chocolate finely and cut the butter into cubes. Melt both together au bain-marie in a bowl set over a pan of gently simmering water. Stir gently until you have a smooth, glossy mixture. Remove from the heat and let cool for a few minutes.
Whisk the eggs, egg yolks and granulated sugar in a large bowl with a whisk or mixer until airy and pale yellow. This takes about 3 minutes.
Fold the chocolate mixture gently into the egg mixture. Then add the almond flour and a pinch of salt and mix until smooth and homogeneous.
Divide the batter among the greased ramekins and fill them about three-quarters full. Place them on a baking sheet.
Bake the fondants for 10 to 12 minutes in the preheated oven. The edges should be set, but the center should still wobble slightly when you shake the tray. That's exactly right.
Let the fondants rest for 1 minute in the ramekins, then place a plate on top of each ramekin and invert them carefully. Serve immediately with fresh raspberries, a scoop of vanilla ice cream or a spoonful of whipped cream.

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Timing is the only thing to watch with this recipe. Leave them in the oven too long and you'll lose the molten center. So set a timer and check after 10 minutes. Every oven is different and a single minute really makes a difference. Practice makes perfect, but the first time will already taste great.

Want to prepare this dessert in advance? Make the batter a day ahead and store the filled ramekins covered in the refrigerator. Take them out 30 minutes before baking and then bake them two minutes longer. That way you can serve an impressive gluten-free dessert without stress at the table.