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Gluten-Free & Dairy-Free Chocolate Fondant

An ultra-chocolatey fondant made with ghee and rice flour — no gluten, no dairy, but no one will ever guess.

Prep: 15 min Cooking: 20 min Resting: a few hours in the fridge (overnight is even better)

Here's a delicious, foolproof chocolate fondant. Also known as “Nirina's cake” in my circle 😉

Ingredients

  • 200 g dark baking chocolate (52%)
  • 100 g whole cane sugar
  • 100 g ghee
  • 3 eggs
  • 50 g rice flour

Method

  1. Melt the chocolate and the ghee in a double boiler (bain-marie).
  2. Pour the melted mixture into a large bowl. Whisk the sugar with the eggs, add to the chocolate-ghee mixture, then stir in the rice flour and mix well.
  3. Line a loaf pan, pour in the batter and bake at 180 °C for 20 minutes.
  4. It won’t look fully cooked when it comes out of the oven — that’s normal! Do not unmould it right away: a few hours in the fridge (or even overnight — it’s better!) are needed before unmoulding.

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