Valentines Day Flourless Chocolate Fondant | Low Carb too!!

07 February 2017

I am sure we can all agree that nothing beats that melt in your mouth gooey, chocolatey wonder that is a chocolate fondant! Probably my favourite dessert of all time! But alas, as well all know, very calorie dense, high in sugar and very high in carbs. So what to do? Well, make a healthy version of course! This is my flourless, gluten free, low in carbs and free from sugar chocolate fondant…just and rich and just as gooey. Still quite calorie dense so enjoy in small amounts, but now you can actually “pig out” without the guilt!And so perfect for Valentines Day too! Let me know what you think!

Serves 2 | Ready in 1 hour

Ingredients

50 g coconut oil

50 g % sugar free chocolate roughly chopped

1 large egg

1 egg yolk

3 tbsp xylitol

12 g cocoa powder

¼ tsp cinnamon

1 tsp vanilla extract

Instructions

Preheat Oven to 180°C with empty baking tray inside oven

Step 1:

Grease 2 pudding moulds with melted coconut oil. Refrigerate for 1 hour. Grease again with melted coconut oil, then dust with cocoa, turning the moulds while doing so to ensure that they are well coated.

Step 2:

Melt the chocolate and coconut oil together in a heatproof bowl over a saucepan of simmering water. Stir gently until mixture combines thoroughly to form a dark silky liquid. Set aside to cool a little.

Step 3:

Using a high speed electric egg beater, beat the egg, egg yolk, cinnamon, vanilla extract and xylitol together in a large mixing bowl for at least 5 minutes, until the mixture is thick and mousse-like, and leaves a little trail if lifted up with a spoon.

Step 4:

Gently fold in the melted chocolate and coconut oil into egg mixture. Sift cocoa powder over the top and gently mix altogether using a wooden spoon.

Step 5:

Divide the mixture between the prepared moulds and refrigerate for up to 6 hours before cooking.

Step 6:

Once mixture has been refrigerated for the required time, place the fondants on top of preheated oven with hot baking tray and bake for 9–12 minutes. If the puddings will be sitting around for a few minutes before serving err on the side of caution and go for the shortest baking time. Leave for 1 minute before turning out into a bowl.

Tip: For an extra delicious decadence, gently place a square of sugar-free chocolate into the centre of the fondant before baking, and garnish with fresh red chillis (something spicy and different)