Recently, while scrolling through my Facebook feed for the 5,000th time that day, I came across a video on a popular chocolate brands page of an oozing chocolate cake and I knew I had to finally release my dairy/grain free chocolate fondant recipe!
That same week I was nominated for an Ausmumpreneur award and decided to put myself up for the ‘Influencer Award’ category – unknown to me at that point, I have been awarded a top 5 position in the second round of voting.
The week after, I received my 3 kg order of Loving Earth raw cacao butter… as you can see the stars aligned, and resulted in me producing a healthy chocolate fondant recipe and shooting my first ever video for the blog as a huge THANK YOU to everyone who has voted for me in the Ausmumpreneur awards.
Preheat oven to 200°C or 400°F fan forced. Prepare 4 small ramekins by greasing with coconut oil and sprinkling cacao powder to cover all surfaces inside completely. Alternatively, use silicone moulds which are less likely to stick.
Add raw almonds (50 g or 1.8 oz) to mixer bowl, mill for 12 sec/speed 9/MC on. Set aside.
Without washing the bowl, add cacao butter (70 g or 2.5 oz) and mill for 20 sec/speed 9/MC on.
Scrape the bowl and blades to loosen cacao butter, add cacao powder (30 g or 1 oz) and cook for 5 min/50°C or 120°F/speed 2/MC on.
Add maple syrup (70 g or 2.5 oz) and oil (100 g or 3.5 oz) to mixer bowl and set timer for 2 min/speed 3/MC off. Slowly add eggs one by one, then almond meal and finally the salt.
Divide mixture evenly into the ramekins and tap on the bench top to settle the mixture.
Bake in the oven for around 10 mins. You want the centre to be oozy, but you dont want it to be undercooked or it will be a complete mess!
Using silicone moulds are a lot easier than traditional ramekin for this grain free recipe.If you want to substitute the cacao butter + powder with ready made dark chocolate, simply add 100 g or 3.5 oz roughly chopped dark chocolate during step 3 and proceed with the recipe.You can substitute the coconut oil for butter, if you don't have an issue with dairy and don't like coconut.I don't recommend substituting almond meal for the whole almonds in this recipe, its too fine and gives a soggy texture.Bellini UsersUse sharp blade for this recipe.At step 2 increase chopping time if almonds aren't ground finely enough.At step 4 you may need increase the time to melt the cacao butter.