Gluten-Free Chocolate Fondants
This adaptation replaces the plain flour with a gluten-free plain flour blend, making these decadent chocolate fondants suitable for someone avoiding gluten. The texture and flavour should be very similar to the original, as the amount of flour in a fondant is relatively small.
- Makes
- 4
- Swaps
- 1
Check the label on these — 4
- Plain Flour: This has been replaced, but ensure no other ingredients contain hidden wheat starch.
- Dark Chocolate: Some brands may contain gluten-containing ingredients or be processed on shared lines. Always check the label for 'gluten-free' certification or clear ingredient lists.
- Vanilla Ice Cream: Check the label for gluten-containing thickeners or stabilisers.
- Whipped Cream: If using a pre-made or aerosol cream, check for gluten-containing stabilisers.
What changed — 1 swap, 2 method changes
Plain FlourGluten-free plain flour blend1:1 by weight
Plain flour provides structure and a small amount of thickening to the fondant batter. A gluten-free plain flour blend will perform the same function without containing gluten.
And in the method
When dusting the ramekins, use your gluten-free plain flour blend instead of regular flour.
Step 5When folding in the gluten-free flour, be particularly gentle and avoid overmixing. Gluten-free flours can sometimes make bakes tougher if overhandled.
You should find these fondants very similar to the original. The small amount of flour means the gluten-free swap has minimal impact on the final texture. They will still have a rich, chocolatey flavour and a wonderfully molten centre.
Still up to you — 2
- Always verify that all packaged ingredients, especially the dark chocolate, vanilla ice cream, and any pre-made whipped cream, are certified or labelled gluten-free, as formulations can vary by brand and hidden gluten can be present.
- If severe gluten allergy is a concern, be mindful of cross-contamination in your kitchen, especially with utensils, cutting boards, and baking trays that may have come into contact with gluten-containing foods.
The original recipe, before adapting
- Butter
- Dark Chocolate
- Plain Flour
- Eggs
- Egg yolks
- Caster Sugar
- Vanilla Ice Cream
- Crème fraiche
- Whipped Cream
From Chocolate Fondants · Gordon Ramsay Restaurants. Read once, never republished.
Ingredients
- Butter, for greasing
- 200g Dark Chocolate, roughly chopped
- 200g Butter, unsalted
- 2 tbsp Gluten-free plain flour blend
- 2 large Eggs
- 2 large Egg yolks
- 100g Caster Sugar
- Vanilla Ice Cream, to serve
- Crème fraiche, to serve
- Whipped Cream, to serve
This is an AI suggestion, not medical or dietary advice. It can be wrong. Always read the label on every ingredient you buy, and if an allergy is severe, check with your doctor or dietitian before you cook.
Method
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Lightly butter four individual ramekins or dariole moulds. Dust them with a little of your gluten-free plain flour blend, tapping out any excess.
Melt the dark chocolate and 200g butter together. You can do this in a heatproof bowl set over a pan of simmering water (a bain-marie), ensuring the bowl doesn't touch the water, or very carefully in a microwave in short bursts, stirring frequently until smooth. Set aside to cool slightly.
In a separate large bowl, whisk the whole eggs, egg yolks, and caster sugar together until the mixture is pale, thick, and has increased significantly in volume. This should take about 5-8 minutes with an electric whisk.
Gently fold the cooled melted chocolate and butter mixture into the egg and sugar mixture using a spatula, being careful not to knock out too much air.
Sift the gluten-free plain flour blend into the chocolate mixture and gently fold it in until just combined. Be careful not to overmix.
Divide the mixture evenly among the prepared ramekins. Place the ramekins on a baking tray.
Bake for 10-12 minutes. The fondants should be firm around the edges but still wobbly in the centre, indicating a molten middle.
Carefully remove from the oven. Let them rest in their ramekins for 1-2 minutes before inverting each onto a serving plate. You might need to run a knife around the edge if they're sticking.
Serve immediately with a scoop of vanilla ice cream, a dollop of crème fraiche, and a spoonful of whipped cream.