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Our amazing Claudia from VitalmenteBio has created a new version of the classic fondant au chocolat: GLUTEN- and GRAIN-FREE, sweetened with erythritol and with very little sugar (only what’s naturally in the dark chocolate). That means it’s much lower in carbs than a traditional fondant.
Let me know what you think, I absolutely loved it! It’s a simple dessert, but one that will definitely impress.
Our amazing Claudia from VitalmenteBio has created a new version of the classic fondant au chocolat: GLUTEN- and GRAIN-FREE, sweetened with erythritol and with very little sugar (only what’s naturally in the dark chocolate). That means it’s much lower in carbs than a traditional fondant.
Let me know what you think, I absolutely loved it! It’s a simple dessert, but one that will definitely impress.
Ingredients
makes 4 cakes
80 g butter
80 g erythritol Live Better
2 whole eggs + 1 yolk
2 Choko Loco bars o 150 g di cioccolato fondente 65%/70%
20 g almond flour
10 g Live Better cocoa powder
1 pinch of salt
Natural vanilla, to taste
DAIRY-FREE VERSION: replace butter with ghee or 60 g coconut oil.
Ingredients
makes 4 cakes
80 g butter
80 g erythritol Live Better
2 whole eggs + 1 yolk
2 Choko Loco bars o 150 g di cioccolato fondente 65%/70%
20 g almond flour
10 g Live Better cocoa powder
1 pinch of salt
Natural vanilla, to taste
DAIRY-FREE VERSION: replace butter with ghee or 60 g coconut oil.
Preparation
Preparation
Beat the eggs, erythritol, and vanilla with an electric whisk or stand mixer until the mixture becomes pale, airy, and frothy.
Melt the chocolate in a double boiler. Once melted, add the butter and stir until you get a smooth cream.
Fold the chocolate-butter cream into the egg mixture. Then add the almond flour, cocoa powder, and a pinch of salt.
Grease 4 ramekins with butter, dust with cocoa powder, and fill with the batter.
Bake in a fan oven at 180°C for 12–15 minutes.
The less you bake them, the more molten the center will stay. It all depends on your taste and your oven! The first time, you’ll need to experiment to find your perfect baking time.
Elena’s tip:: I tried baking two with different cooking times. The second one was underbaked, and when I flipped the ramekin, the cake didn’t come out because the edges weren’t set yet. The trick is to bake the outside enough while keeping the center soft!!
Serve with a dusting of powdered sugar and fresh raspberries or strawberries. You can also add a scoop of vanilla ice cream.
Beat the eggs, erythritol, and vanilla with an electric whisk or stand mixer until the mixture becomes pale, airy, and frothy.
Melt the chocolate in a double boiler. Once melted, add the butter and stir until you get a smooth cream.
Fold the chocolate-butter cream into the egg mixture. Then add the almond flour, cocoa powder, and a pinch of salt.
Grease 4 ramekins with butter, dust with cocoa powder, and fill with the batter.
Bake in a fan oven at 180°C for 12–15 minutes.
The less you bake them, the more molten the center will stay. It all depends on your taste and your oven! The first time, you’ll need to experiment to find your perfect baking time.
Elena’s tip:: I tried baking two with different cooking times. The second one was underbaked, and when I flipped the ramekin, the cake didn’t come out because the edges weren’t set yet. The trick is to bake the outside enough while keeping the center soft!!
Serve with a dusting of powdered sugar and fresh raspberries or strawberries. You can also add a scoop of vanilla ice cream.
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