Chocolate Fondant

Low FODMAP, gluten free chocolate fondants

100g Dark chocolate
100g Butter
100g Caster Sugar (granulated sugar)
2 Eggs and another 2 egg yolks
100g Rice flour
Butter for greasing
Coca for dusting

(makes 4 chocolate fondants)

The first step is preparing the moulds, fondants can be a little tricky to get out of the mould at the end so preparation is key. Using a sheet of kitchen paper rub the inside of each mould with butter to grease the mould. Then cover the mould in cling film and place in the fridge for an hour. After an hour remove the cling film and rub another coat of butter in the moulds. Lightly dust the inside of the moulds with coca powder. You will not need much coca powder at all, it's a light dusting that sticks to the butter. Wrap the moulds in cling film and place in the fridge for another hour. 

Place a mixing bowl over a pan of simmering water, ensuring the water does not touch the pan. Slowly melt the chocolate and butter together in this mixing bowl. Once melted, remove the bowl from the pan of water and stir the melted chocolate/butter until smooth. Leave to cool on the kitchen bench. 

In another bowl whisk the eggs and sugar together until thick and fluffy. Sift the flour into this egg mixture and whisk until combined. Pour the cold chocolate mix into the egg mix in thirds, ensure the ingredients are combined before adding the next third. Once all the chocolate and egg mixture is combined tip the fondant batter into the moulds. Cover the filled moulds in cling film and refrigerate for at least two hours. 

Heat your oven to 200c (390f). Take the fondant moulds from the fridge and remove the cling film. Place the moulds on a baking tray and cook in the oven for 11 minutes. Remove from the oven and leave to sit for 1 minute. Then run a knife between the fondant and the edge of the mould before turning them out onto a plate.