Small chocolate fondant cakes

It's a rainy day today, so what better way to cheer up than with these little gluten-free chocolate fondant cakes ! With their gooey centers and melt-in-your-mouth texture, these little cakes are perfect for ending a meal or for an afternoon treat. Quick and easy to make, they require few ingredients and are suitable for both those with intolerances and chocolate lovers. Lightly sweetened and flourless, they get their moistness from whipped egg whites and almond flour. Best enjoyed warm to preserve their gooey center, they pair beautifully with a red berry coulis or a scoop of ice cream. Discover the recipe for these delicious little chocolate cakes now!

Preparation time: 15 minutes

Cooking time: 10 minutes

Rest time: 5 minutes

Total time 30 minutes

Cooking method: Traditional

Servings: 11

Special diet: suitable for gluten-free diet

Ingredients

200g of dark chocolate (70%)
80g of butter ( or coconut oil for a lactose-free version)
3 eggs, at room temperature
50g of cane sugar
40g of almond flour
1 square of chocolate per cake
1 pinch of salt

Preparation

1
Preheat the oven to 180°C (fan oven).
2
Melt the chocolate with the butter in a double boiler or in the microwave (in 30-second intervals).
3
Separate the egg whites from the yolks.
4
Beat the egg yolks with the sugar, add the melted chocolate, then incorporate the almond flour.
5
Whisk the egg whites with a pinch of salt until stiff peaks form.
6
Gently fold the beaten egg whites into the batter using a wooden spatula.
7
Divide the batter into individual molds, place a square of dark chocolate in the center and bake for 10 to 12 minutes.
8
Let it cool for 5 minutes before unmolding and enjoy while still warm to appreciate the melting center!

Note

For Valentine's Day, you can cut out a paper heart, place it on the fondant and sprinkle with icing sugar.

If you are not going to eat them right away, keep them in an airtight container and reheat them for 15 seconds in the microwave to restore the runny center.

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