glutenfreezonecont

Gluten-free and butter-free gourmet chocolate fondant

This gluten-free chocolate fondant has a heart almost melting chocolate! Very greedy, it is the dessert for a little comfort or simply, a big desire for chocolate!

Chocolate, a must of our table... and especially our end of meal! We all love it (don’t lie!) and we love its cacaote and round side, very greedy. The fondant is another must of the pastry, soooo good with its almost liquid heart that melts directly in the mouth, makes us want to take back a spoon, Then the other one... but in general this melting aspect comes from all the fat we add to the cake (we’re not going to lie, pastry in general, it’s not super light!).

Yet, there are many alternatives to fats like butter or oil! The proof: my American cookies use milk instead of butter, my hazelnut cookies, yogurt or the softness of my raspberry brownies is brought by cottage cheese. But here, I decided to work on my favorite, my favorite, my cute little sin: the lawyer!

Its neutral taste does not feel and the green color that might disturb some is masked by that of chocolate. You can’t guess the presence of this ingredient if you don’t know it, and the avocado really adds an incomparable softness! This fondant remains quite light (In addition, dark chocolate is 70%), but addictive!

For 8 person :

INGREDIENTS :

60 g agave syrup (or 150 g sugar)
200 g. dark chocolate (I use 70%, but you can use 51% if you prefer a slightly sweeter version)
1 ripe avocado (about 200 g)
50 g rice flour
3 eggs
a lot of gluttony!

Recipe:

Preheat the oven to 180°C.
Melt the chocolate in a double boiler. Meanwhile, remove the avocado flesh and mash it with a fork.
Separate the whites from the egg yolks. Pour the whites into a large bowl and add the yolks to the avocado flesh. Beat the egg yolk + avocado mixture with an electric mixer and gradually add the sweetening agent (agave syrup or sugar).
Clean the whisks well, then snow the whites.
Pour the melted chocolate over the avocado mixture and whisk until well incorporated.
Add the flour in rain, then the egg whites in snow, which you will integrate gently with the wooden spoon, without breaking them.
Line the mould with parchment paper (since the fondant is, by definition, very melty, I do not advise you to replace the parchment paper with fat, at the risk of seeing the fondant break into a thousand pieces!).