Chocolate and Cherry Fondant
The perfect treat for your Valentine’s Day meal! The gluten free fondant works great with or without the cherry filling. If you want to prepare them in advance, follow the recipe to point 4, then place in the fridge. You can then cook and serve straight from the oven so you still have a lovely gooey filling.
Credited to: Coeliac UK
Kcal: 309.9
Difficulty: Well worth the effort
Serves 5
15 mins prep
12 mins cooking time
Ingredients
- 60g butter, plus extra for greasing
- 70g dark chocolate*
- 2 eggs
- 110g caster sugar
- 30g plain gluten free flour*
- 5 tsp cherry compote
Notes: *Find suitable products on our online food and drink information
Method
- Preheat the oven to 180°C, 350°F, gas mark 4. Grease 5 ramekins or pudding bowls which will hold 100g each.
- Put the butter and chocolate in a heatproof bowl and set over a pan of gently simmering water to melt together, stirring occasionally until smooth. Remove the bowl from the heat and set aside to cool.
- Whisk the eggs with the caster sugar for about 5 minutes until really thick and fluffy, then carefully fold in the cooled chocolate mixture. Sift over the gluten free flour and fold in with a spoon.
- Place a dessert spoon of the mixture in each of the 5 ramekins or pudding bowls, then place a teaspoon of the cherry filling in the centre of each one. Spoon the remaining chocolate mixture over the cherry filling.
- To cook, place in the oven for 12 minutes. Remove the puddings from the oven and allow to stand for a couple of minutes, then carefully turn them out onto a plate. (Run a knife blade around the edge of the moulds to loosen, if necessary.) Serve immediately.
Nutritional information per serving
Kcal
309.9
Fat
17.8g
Carbs
32.2g
Protein
5.1g
Fibre
1.8g
Sugars
27.5g
