This recipe is for someone who is looking for a quick chocolate dessert! All you need is three ingredients. With Valentine coming up soon, this is the perfect last-minute recipe! Oh yes, and this fondant is gluten-free!

Ingredients for two ramekins

  • 100g dark chocolate (54% cacao content)
  • 30g unsalted butter
  • 2 eggs
  • 1 teaspoon of rum (optional)
  • Raspberries (optional)
  • Vanilla ice cream (optional)

Alternative recipe for someone who prefers higher cacao content

  • 100g Dark chocolate (70% cacao content)
  • 30g unsalted butter
  • 30g caster sugar or maple syrup
  • 2 eggs
  • 1 teaspoon of rum (optional)
  • Vanilla ice cream (optional)

Equipment

Instructions

  1. Preheat the oven to 180ºC
  1. Place the chopped chocolate and butter in a bowl.
  1. Prepare hot water with a saucepan and put the bowl on the top to melt the chocolate and butter.
  1. While waiting for the chocolate to melt, crack the eggs and beat them to a smooth texture.
  1. Pour the eggs into the melted chocolate mixture and mix well with a whisk. Add rum if you like it at this point.
  1. Pour the mixture into the ramekins and place them on a baking tray.
  2. Bake them for 10 to 15 minutes. It will grow up, so keep an eye on it so as not to overcook it!
  1. Ready to serve! Be careful; it’s very hot!

I love having them with vanilla ice cream on top. Adding raspberries is delicious too! I prefer putting them in the middle of the mixture before baking. Then the raspberries turn into a raspberry sauce.

Tips

  • Chopping chocolate into small pieces saves time and makes it melt evenly. I wanted to reduce the amount of wash, so I broke them into pieces myself. Not because I’m lazy! Hehe.
  • You can also buy baking chocolate sold in callets. Callets are chocolate morsels formulated for melting, saving even more time! But this is more of a nice to have than essential for this recipe.
  • Using a pot with hot water and a bowl to cook or melt ingredients is called “Bain-marie”. When you are just boiling water in the saucepan, it’s okay if the bottom of the bowl touches the hot water. However, if the container is under heat and boiling or simmering, the bottom of the bowl should not touch the water.
  • If you cook the chocolate fondant too much, you’ll have a regular soufflé like chocolate cake in the ramekins. It’s still tasty, though!

Closing words

I hope you enjoyed making this luxurious but super easy dessert! In a heart-shaped ramekin, it’ll complete your Valentine dinner to perfection.

If you’ve tried to make this flourless chocolate fondant or have any questions, let us know on our Instagram, Pinterest, and Facebook! Don’t forget to subscribe to our email list so that you don’t miss any of our future updates! We have more recipes and reviews planned for the coming months!