Mini Dark Chocolate Fondant for 2 (Dairy-free)

Mini Dark Chocolate Fondant for 2 (Dairy-free)

Wanna start your New Year with a guilt-free sweet treat? This yummy chocolate goodness is perfect to satisfy your sweet tooth cravings and is quite easy to make as well!

How I developed this recipe-

There are definitely a lot of chocolate fondant and molten lava cake recipes out there on google and many different cookbooks. But trust me, most of them haven’t come out perfect for me. It was always either overdone or undone, cakey or too gooey ..etc. This one here is a never-fail recipe and once you see the results by yourself, you’ll definitely make  it again.
And yeah, it’s dairy-free as well- that simply means it won’t trigger any inflammatory reactions in any dairy allergic or intolerant or restricted person. But yeah, this is a versatile recipe and you can refer notes for more details.

What’s special about this recipe-

Dairy-free & refined sugar-free: Sugar & Dairy are known to mess up with the hormones and cause acne triggers for many. Considering this, along with the rise in healthy fancy diets for lactose intolerant people, this recipe is a saver for almost everyone in the family to equally enjoy a chocolate dessert.

Real goodness of dark chocolate: Known to be rich in antioxidants and mood boosting properties dark chocolate has a high reputation in today’s world. But most of the time, it’s adulterated by low quality fats and dairy in most desserts. This recipe here preserves the purity and thus the goodness of dark chocolate, so that your chocolate would literally feel yummy in the tummy.

What you’ll need-

70 g good quality dark chocolate (* I used Van houten)
50g vegetable oil (preferably avocado/coconut or neutral oils like sunflower or canola. * I used avocado oil)
1/6 cups brown sugar (half of 1/3 cup)
1 large egg
1 egg yolk
Half a tablespoon of vanilla extract
1 tablespoon of white flour
Oil & cocoa powder for greasing & dusting pots, respectively

How to make-

Preheat the oven to 200 degree Celsius. Grease and dust 2 ceramic ramekins or mini oven-proof pudding bowls with oil and cocoa powder respectively.

Combine chocolate & oil in a bowl and melt it in the microwave in 30-second increments, stirring after each 30-seconds until fully combined.
Stir in the eggs and beat until even combined & gloppy. Now mix in vanilla and finally the white flour.

Pour this chocolate mixture into the prepared ramekins and bake for 10 to 13 minutes, just until the sides are little puffed up, whereas the centre is still moist and gooey.

Take it out from the oven and flip it onto the serving plate after cooling for not more than 30 seconds.

Notes, Tips and Suggestions-

. You could you either use 70 % dark chocolate chips or your favourite dark chocolate bar leftovers (chopped up) for this recipe.

. It’s best served with a scoop of vanilla ice cream and fresh berries. Also dust your mini dessert with snow sugar (powdered/icing sugar) before serving to make it look more appealing.

. If not preferring to go dairy-free, you could make this dessert the traditional way by substituting the same amount of oil with butter in the recipe.

. Baking for longer time could result in a cakier chocolate dessert rather than a molten chocolate centre, which is undesirable.

Thanks,
Certina Romel

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