A Great Recipe for Valentine’s Day

There’s nothing quite like cracking into a warm chocolate fondant and watching the molten centre spill out. This one is completely gluten free. I created this recipe for YesYouCan, and you can find more of my recipes here:

Avoiding gluten means more than giving up traditional breads, cereals, pasta, pizza, and beer. Gluten also lurks in many other products, including frozen vegetables in sauces, soy sauce, some foods made with “natural flavorings,” vitamin and mineral supplements, some medications, and even toothpaste. This makes following a gluten-free diet extremely challenging.

I wanted to take this as a challenge and provide options using the amazing YesYouCan gluten free range.

This fondant uses the YesYouCan Chocolate Orange Cake Mix for a light, tender crumb around a rich, molten centre. Serve it straight from the oven with vanilla ice cream. Shop here: https://www.yesyoucan.net.au

For the Recipe

This recipe uses YesYouCan Chocolate Orange Cake Mix.

Makes: 6 serves

Ingredients

For the fondant:

• 200g dark chocolate, bittersweet 70% ( Gluten free )
• 200g unsalted butter
• 4 whole eggs
• 4 egg yolks
• 15g castor sugar*
• 100g YesYouCan Chocolate Orange Cake Mix

Preparing the Moulds

• You will need 6 ramekins with a 2–3 inch base, or 4 inch cake rings.
• Grease the moulds with canola oil spray or butter. Non-stick moulds are ideal. If you don’t have them, line the moulds on all sides with baking paper.

Directions

• Preheat your oven to 180°C fan-forced (convection).
• Melt the butter and dark chocolate together over a double boiler until completely smooth.
• To make a double boiler: Half-fill a saucepan with water and bring it to a simmer. Place a heatproof bowl with the chocolate and butter over the top, making sure the bowl doesn’t touch the water and the heat is not too high.
• Let the chocolate and butter mixture cool to room temperature. Add the eggs and egg yolks, then whisk until combined.
• Add the sugar, then sift in the YesYouCan Chocolate Orange Cake Mix to avoid lumps. Fold gently with a spatula to keep the batter light and airy.
• Pour the batter into the moulds and refrigerate for 30 minutes.
• Bake at 180°C for about 10 minutes. Every oven varies slightly, so adjust the time to suit yours.
• The fondant is ready when the surface is smooth and looks set, but the centre is still wobbly. That’s the lava we’re looking for.
• Serve straight out of the oven with vanilla ice cream.

*You can substitute the castor sugar with 20g of erythritol, 15g of Natvia, or any other plant-based sugar of your choice. Follow the correct conversion ratios to get the desired effect.

Watch the video below: