Small chocolate fondants
Rainy day today so nothing like small gluten -free chocolate fondants to cheer up! With their flowing heart and their melting texture, these little fondants are perfect for closing a meal or to taste it. Easy and quick to achieve, they require few ingredients and are suitable for both intolerant and chocolate enthusiasts. Little sweet and unusual, they pull their softness from egg whites mounted in snow and almond powder. Tasted lukewarm to keep their melting heart, they are very well accompanied by a red fruit coulis or a scoop of ice. Discover without delay the recipe for these delicious chocolate cupcakes!
- 200 g of dark chocolate (70%)
- 80 g butter (or coconut oil for a lactose -free version)
- 3 eggs, at room temperature
- 50 g of cane sugar
- 40 g almond powder
- 1 square of chocolate per cake
- 1 pinch of salt
- Preheat the oven to 180 ° C (rotating heat).
Melt the chocolate with the butter in a double boiler or in the microwave (per 30 seconds slice).- Separate the whites from the egg yolks.
Beat the yolks with the sugar, add the melted chocolate, then add the almond powder.- Mount the egg whites with a pinch of salt.
- Gently incorporate the egg whites into the dough while lifting with a wooden spatula.
- Divide the dough into individual molds, place a square of dark chocolate in the center and bake for 10 to 12 minutes.
Let cool for 5 minutes before unmolding and enjoyed still hot to enjoy the melting heart!
For Valentine's Day, you can cut a paper heart, place it on the fondant and sprinkle with icing sugar.
If you don't eat them right away, keep them in an airtight box and warm them for 15 seconds in the microwave to find the heart flowing.