Chocolate Fondant Pudding, Gluten Free
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.
Ingredients |
Unit:
|
- 150 gm chocolate dark 70% couverture like Lindt or Callebaut
- 125 gm butter
- 100 gm caster sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 75 gm gluten free flour
- 5 gm baking powder 3/4 teaspoon
- 3 tablespoons cocoa for dusting
- 10 gm butter or oil spray
- 400 ml coconut cream 1 can
- 4 tablespoons beetroot powder roughly
- 250 ml water 1 cup
- 30 gm arrowroot 1 1/2 tablespoon
- 50 gm sugar 1/4 cup or to taste- you can use any kind of sugar
Instructions
- You will need 4 dishes approximately 250 ml each. Fill to 3/4 full. Set the oven to 200 C /400 F
- 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 1/2 an hour before you need it.
- We put it in the middle of the table and just dig in!
Skater is a lucky guy! What a delicious looking dish.
Kari @ bite-sized thoughts recently posted..Vegan banh mi sandwich
Beetroot ice cream sounds awesome. Such a great foil against the richness of fondant.
Helen | Grab Your Fork recently posted..Belles Hot Chicken at Wulugul Pop Up, Barangaroo
Beautiful! The flavour and colour contrast are just amazing. I have lots of beetroot powder in my pantry and should really use it make some ice cream, at least once.
Angie@Angie’s Recipes recently posted..Fresh Cranberry Streusel Muffins with Einkorn and Quinoa
I love these two recipes and I love the look of this dessert/breakfast/lunch/whatever!! Thanks.
I have those ramekins too! I love the Ikea glasses too especially the flag design. They always pop up in my pics because I love them so much. And the last time I had fondant? Last week! A chocolate chestnut one 😀
Lorraine @ Not Quite Nigella recently posted..Here Kitty Kitty…Hello Kitty Diner Comes To Sydney
So lovely! What wonderful color in that ice cream. 🙂 I remember my first chocolate fondant cake. A moment of sheer bliss. 🙂
These are lovely, Tania. And I would love to hear how your got out of that restaurant in London without enough money to pay for those sherries! I think Skater is very fortunate to be able to wake up to the smell of chocolate coming from the kitchen xx
Hotly Spiced recently posted..Blueberry Lattice Pie
Rich ALWAYS orders chocolate fondant if it’s on the menu. What a gorgeous looking dessert with the beetroot ice-cream – I’d be having it for breakfast too 🙂
What a pretty dessert to serve your guests, though I like the idea of having one of these for breakfast. 🙂
ChgoJohn recently posted..A Quick Pickle
WOW! The ice-cream looks so special!
Does the beetroot powder have any favour, or is it just used for colour?
Julie
Gourmet Getaways
Gourmet Getaways recently posted..12 Quick and Easy Christmas Treats to Make
Hi Julie
Hope you are well and traveling along ready for the Christmas onslaught and school hols.
Hi Julie I am addicted to this stuff. It makes such good dressings, glazes even beetroot risotto. It has a sweetish flavour so when I have mixed it into things like hummus I have to make sure they aren’t too sweet. Makes great sweet stuff though!!
Tania