zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Haste’s Kitchen gluten-free chocolate fondant

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Haste’s Kitchen gluten-free chocolate fondant

    • Preparation time: 20 minutes
    • Cooking time: 12 minutes to 15 minutes

    Serves: 6

    Ingredients

    130g butter + extra for greasing
    220g dark chocolate
    20g milk chocolate
    4 medium eggs
    70g caster sugar
    2 tbsp gluten-free flour
    ½  shot espresso
    1 tbsp Nutella
    6 Waitrose Swiss Milk Chocolate Truffle Balls

    Method

    Your recipe note

    Edit your recipe note

    1. Preheat the oven to 180oC, gas mark 4. Butter the insides of 6 x 250ml ramekins and add a little more to the bottom to make sure they don't stick.

    2. Melt the butter with the chocolate in a bowl over a pan of simmering water. Mix the eggs and sugar together and whisk until thick and fluffy.

    3. Lightly fold the chocolate into the egg mixture, then fold in the flour, coffee and Nutella. Pour the mixture into the ramekins and insert one chocolate truffle ball into the centre of each ramekin.

    4. Cook for 12-15 minutes, or until they are cooked round the edges and still gooey in the middle. 

    Comments

    Average user rating

    4 stars

    Glossary