Skater got up this morning at about 10 am, after working all day and all night . The house smelled of chocolate and that brought him to the kitchen. How absolutely fantastic, I had just taken 4 of these puddings out of the oven and needed a tester. Instant breakfast. I have told you before that cake is the perfect breakfast. That way you have the whole day to work off that sugar . So a gluten free chocolate fondant pudding must be the ultimate breakfast.
I have wanted to make this dessert ever since having dinner at Two Chaps in Marrickville. They had a chocolate fondant with a creamy coconut ice cream. It was completely delicious and lots of people on Instagram agreed. So I have upped the ante and I have not only made a gluten free pudding that only needs to be stirred together in one bowl BUT I have paired it with coconut beetroot ice cream (Vegan). There is no real reason to make it gluten free if you don’t want, but I thought it might be a handy recipe to have.
The same applies to this ice cream. You can make standard ice cream and add the same beetroot powder for colour and flavour, but this recipe is easy and quite delicious. It is a bit icier than ice cream made with eggs and cream, but just let it sit a little bit before you serve it.
Do you remember the first time you had a chocolate fondant? Mine was at a restaurant in London with a boyfriend long gone. We were on our first date and we drank a Pedro Ximenez sherry each and shared this dessert. Unfortunately we found out we didn’t have enough money to pay the bill and there, begins another story in another time when I was not so responsible.
So, the best thing about this dessert is that you can make it ahead and I mean really ahead if you like. It can be frozen for months. ( I have some in the freezer now). I suggest though that you make it a day or two ahead and put it in the oven straight from the fridge. If it is frozen just let it sit out for a couple of minutes and then bake 2 minutes longer. Be warned though, you need a timer. Don’t even consider making these without a timer.
There are more involved recipes out there. But I like this stir together, no creaming, no separating eggs and no fussing around. These are delicate. They are more robust with regular flour, but if you are gentle they will be just fine. I made mine in lovely clear ramekins from Ikea. See if you can find some the same size so that the cooking time will be similar.
- 150 gm (5.30 oz) dark 70% couverture like Lindt or Callebaut
- 125 gm (4.40 oz) butter
- 100 gm (3.5 oz) caster sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 70 gm (2.50 oz) gluten free flour
- ¾ teaspoon baking powder
- 2-3 tablespoons cocoa for dusting
- butter or oil spray
- 1 can (400ml/ 13.52oz ) coconut cream
- 4 tablespoons beetroot powder ( roughly)
- 1 cup of water- 250ml
- 1½ tablespoon arrowroot- 30gm/ 1oz
- ¼ cup sugar - 50gm or to taste- you can use any kind of sugar)
- In a bowl big enough to hold all of the ingredients, melt the butter and chocolate in the microwave or over a double boiler. Cool a little
- Add the sugar and vanilla and combine well.
- Add the eggs and beat into the chocolate till smooth. Add the flour and baking powder and mix till smooth.
- Grease the moulds and sprinkle with cocoa. Spread the mixture between the 4 moulds.
- Put the ramekins into the fridge till cold.
- Set the timer to 14 minutes. Bake the puddings for this time and remove immediately. Stand for only a few minutes then run a knife carefully around the outside of the pudding and turn out.
- Mix the tapioca powder with a small amount of the water to dissolve. Mix the beetroot powder with the rest of the water to dissolve. Add all of the ingredients ( Tapioca, sugar, beetroot water, coconut ) to a pot and stir till just thickened . Strain and cool in the refrigerator.
- Churn in an icecream machine till firm and freeze till needed.
- Take out of the freezer and leave in the fridge at least ½ an hour before you need it.
- We put it in the middle of the table and just dig in!